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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About xtopherfishing

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  1. Thank you, I think I will try soaking the clay pot in alcohol and vinegar combined. I want the vinegar to soften the enamal like substance on the pot's bottom and the alcohol to dissovle the gluten. I will let you know if it seemed to help or not. Thanks again.
  2. I have been cooking in a porous type clay pot cooker for years. Just this past AUgust I was diagnosed with celiac's and have been trying to rid my kitchen cooking area of any utensils or cooking pans that may be contaminated with wheat gluten. I am not sure just how to decontaminate my clay pot cookers. I have used gluten containing foods in them in the past (prior to knowing I was gluten sensitive). Recently, I could not figure out why I would still have the strong GI system reaction when cooking non-gluten foods in my cooker. Now I am convinced the clay pots pores are lined with gluten and I cannot figure out a way to decontaminate them. Recently, I placed them in my electric oven, pots were empty, and turned the oven on to 500 degrees F. for one hour. The pots were clean (to the eye) when I put them in but when I ran the heat up the room quickly filled with smoke to where I had to open up the house to air things out. After the full hour (and still lots of smoke) I took the pots out and they now have a shiney tar like substance that adheres to the bottom of the clay pots. Its almost as tough as enamel and will not scrub or cut away with a knife. Needless to say, I am not using them anymore as I am afraid they still contain gluten residues that would not burn off. My only other course of action (if I want to continue using them) would be to place them in the elec. oven and run it through its cleaning cycle which is 900 degrees F. Both the manufacturer of the oven and the maker of the clay pots advise against doing this. Neither had any suggestions on how to remove the gluten that might be left in the clay pots. So unless someone has heard of some other method to remove gluten from porous clay pots it looks like my clay pot cooking days are over with. Any suggestions would be appreciated.