Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How Do Be Safe In A Non-gluten-free House

redheadsmom

Recommended Posts

redheadsmom Rookie
redheadsmom
Posted

I'm 1 week into being gluten free and I'm the only one in my house doing so. I have a husband and 2 kids but I also have a home daycare with 8 kiddos so even if I wanted to be a gluten free house, there is no way I could afford to do so considering how many children I feed here. I have purchased a new toaster, I got a 4 slot toaster and used my label maker to mark one side gluten free for me but now I'm worried that might just be too close for comfort?? I only use stainless steel, cast iron, or pampered chef to cook with. I know I'm not going to be able to cook any of my stuff in the pampered chef stones but what the cast iron and stainless steel? What about food storage containers? Should I get my own for just my food or is it safe if its been in the dishwasher? Any other suggestions I would appreciate! Thanks!

Jessica

PS- I have not been diagnosed with Celiac, my blood work was negative and the GI wanted to do an endoscopy but I turned it down.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


violentlyserene Rookie
violentlyserene
Posted

I have the same questions as well. From what I've read the cast iron will need to be stripped and reseasoned and the steel pans vary by person. For now, I'm just planning to scrub the pans really well with separate sponges and replace any plastic that's scratched or can't be scrubbed completely (like my cutting boards). More measures are possible if that doesn't cover it but it's a place to start.

kareng Grand Master
kareng
Posted

I got red colored tape, spatulas, etc. Even a red toaster & cutting board & colander. Red is for gluten free only! Red is for cutting cheese slices before touching the crackers. Because lots of stuff is gluten-free, my red gets used a lot. I use the red tape on the lids of my butter, PB, jelly, etc. It show up better than a label. I would worry that someone putting gluten bread in the toaster might drop a crumb in the other side. Do the bottoms all meet to contain the crumbs? I get plastic containers with red lids. Also, glass ones seem to clean well.

Stainless should be ok if scrubbed. Cast iron has pores so it can contain gluten. Some people put them in the oven during a cleaning cycle. It takes about 600 degrees to burn gluten. Aything porous or with cracks, crevices or scratches could be full of gluten.

redheadsmom Rookie
redheadsmom
Posted
  • Author

I got red colored tape, spatulas, etc. Even a red toaster & cutting board & colander. Red is for gluten free only! Red is for cutting cheese slices before touching the crackers. Because lots of stuff is gluten-free, my red gets used a lot. I use the red tape on the lids of my butter, PB, jelly, etc. It show up better than a label. I would worry that someone putting gluten bread in the toaster might drop a crumb in the other side. Do the bottoms all meet to contain the crumbs? I get plastic containers with red lids. Also, glass ones seem to clean well.

Stainless should be ok if scrubbed. Cast iron has pores so it can contain gluten. Some people put them in the oven during a cleaning cycle. It takes about 600 degrees to burn gluten. Aything porous or with cracks, crevices or scratches could be full of gluten.

Great idea with the red for everything! Yeah I'm a little worried about the toaster being an issue, I think I will just get a whole seperate one for me.

kareng Grand Master
kareng
Posted

Great idea with the red for everything! Yeah I'm a little worried about the toaster being an issue, I think I will just get a whole seperate one for me.

I just saw a red one at Target!

Brooksbelle Newbie
Brooksbelle
Posted

Great ideas and I totally need some right now. Just made some regular spaghetti for the kids for dinner (first time since I went gluten-free) and whoops--had bitten and swallowed a tiny little piece (how I use to test for al dente. *&^%! I can already feel my tummy rebelling.

Going to have to come up with some better ideas?

Hadn't thought about the toaster. Anybody here do okay with using the same one as the rest of the family or is cross contamination a big problem for pretty much everybody?

kareng Grand Master
kareng
Posted

Great ideas and I totally need some right now. Just made some regular spaghetti for the kids for dinner (first time since I went gluten-free) and whoops--had bitten and swallowed a tiny little piece (how I use to test for al dente. *&^%! I can already feel my tummy rebelling.

Going to have to come up with some better ideas?

Hadn't thought about the toaster. Anybody here do okay with using the same one as the rest of the family or is cross contamination a big problem for pretty much everybody?

When I make regular pasta, one of the gluten eaters has to come & test the pasta.

Toasters are so full of crumbs.... :ph34r: And so cheap!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Hadn't thought about the toaster. Anybody here do okay with using the same one as the rest of the family or is cross contamination a big problem for pretty much everybody?

Toasters fill with crumbs and are just about impossible to clean. The wires that keep the toast upright and away from the elements pick up matter from what is toasted between them. Crumbs come off what is being toasted and end up everywhere.

I'm in Canada. I can buy a two-slice toaster at Canadian Tire (don't be fooled by the name, it's a department store these days) for 7.99. Name brand Black & Decker 2-slice for 19.99. Spend the money and be safe. :)

love2travel Mentor
love2travel
Posted

Toasters fill with crumbs and are just about impossible to clean. The wires that keep the toast upright and away from the elements pick up matter from what is toasted between them. Crumbs come off what is being toasted and end up everywhere.

I'm in Canada. I can buy a two-slice toaster at Canadian Tire (don't be fooled by the name, it's a department store these days) for 7.99. Name brand Black & Decker 2-slice for 19.99. Spend the money and be safe. :)

I totally agree. It is not worth the risk! I bought toaster bags to take along with me when my husband and I travel (i.e. self catering). They can be used 50 times each and there are four to a bag for maybe $5-$7. Pretty cool if you have Udi's bread and crave toast!

Brooksbelle Newbie
Brooksbelle
Posted

Ok--will definitely do the separate toaster thing!

And the spaghetti thing was just a dumb-blonde moment, it's amazing what you can do on autopilot and multitasking! (Oh and tummy really unhappy now. Took some activated charcoal as soon as I realized what I'd done, but it doesn't seem to be mitigating my reaction.) Lesson Learned!!

Anybody have any luck with cleaning their bread maker thoroughly? I have a Zojirushi and want to dedicate it just to being gluten free. Maybe I need to replace the O-rings and just really deep clean it and then make it off-limits for the rest of the family.

Thanks again for the help and suggestions. =) There's so much to learn about making a safe eating environment for myself.

violentlyserene Rookie
violentlyserene
Posted

The toaster bags is a brilliant idea. I don't really eat toasted things much but that will really come in handy if we travel to my mothers this fall.

cait Apprentice
cait
Posted

I got red colored tape, spatulas, etc. Even a red toaster & cutting board & colander. Red is for gluten free only! Red is for cutting cheese slices before touching the crackers. Because lots of stuff is gluten-free, my red gets used a lot. I use the red tape on the lids of my butter, PB, jelly, etc. It show up better than a label. I would worry that someone putting gluten bread in the toaster might drop a crumb in the other side. Do the bottoms all meet to contain the crumbs? I get plastic containers with red lids. Also, glass ones seem to clean well.

Stainless should be ok if scrubbed. Cast iron has pores so it can contain gluten. Some people put them in the oven during a cleaning cycle. It takes about 600 degrees to burn gluten. Aything porous or with cracks, crevices or scratches could be full of gluten.

Red is the gluten-free color at our house too! And hot pink duct tape on lids. Wheee. We even managed to find red striped dishtowels at Ikea. We've also started to really limit how much gluten is consumed in our house, especially by the little ones, who get it everywhere. Good luck. This is a tricky thing to figure out. I certainly don't have the answer yet.

love2travel Mentor
love2travel
Posted

The toaster bags is a brilliant idea. I don't really eat toasted things much but that will really come in handy if we travel to my mothers this fall.

That is a perfect situation in which to use them! :P

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Jades Journey
    Newest Member
    Jades Journey
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.