• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten Free Kitchen
0

12 posts in this topic

I was diagnosed with Celiac's about 2 years ago. It has been a bumpy ride to feeling better. I am finally in a place where I can make my kitchen Gluten Free. The only problem I am really having is how do I really make my counter tops gluten free? I live in a rental and know for a fact that there has been gluten products used in the house and on the counters. To what I understand once you wipe down a counter with flour on it with a sponge that sponge is no longer safe to use no matter how well you have rinsed it out. To me it seems like a vicious cycle. Wipe the counter down, have a gluteny sponge and can't wipe down the cupboards.... 

 

If I use a sanitizer such as the one to sanitize the inside of beer bottles before bottling would that do the trick? It's totally food safe and doesn't require rinsing thus no sponge. However, I know that there are materials that can never be truly gluten free once they've been exposed. Is paint one of those? What about the veneer used on the counters? Or, do I simply grab my sponge wipe the whole kitchen down hoping that did the trick? 

 

At this point the task seems so overwhelming I really don't even know where to start. 

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I was diagnosed with Celiac's about 2 years ago. It has been a bumpy ride to feeling better. I am finally in a place where I can make my kitchen Gluten Free. The only problem I am really having is how do I really make my counter tops gluten free? I live in a rental and know for a fact that there has been gluten products used in the house and on the counters. To what I understand once you wipe down a counter with flour on it with a sponge that sponge is no longer safe to use no matter how well you have rinsed it out. To me it seems like a vicious cycle. Wipe the counter down, have a gluteny sponge and can't wipe down the cupboards.... 

 

If I use a sanitizer such as the one to sanitize the inside of beer bottles before bottling would that do the trick? It's totally food safe and doesn't require rinsing thus no sponge. However, I know that there are materials that can never be truly gluten free once they've been exposed. Is paint one of those? What about the veneer used on the counters? Or, do I simply grab my sponge wipe the whole kitchen down hoping that did the trick? 

 

At this point the task seems so overwhelming I really don't even know where to start. 

 

Hi Justaglimmer, and Welcome to the Forum.

 

I would suggest that you use soap, water and paper towels to wash the surfaces, including paint.  This will remove any remaining foods that are on the surface.  If your concern is that the veneer on the surfaces is scratched, then use a large cutting mat, they can be found just about anywhere and travel well too, when you prepare food.  Sanitizers do not breakdown gluten, it must be removed.  I also suggest you don't use a sponge at all.  Use paper towels for all clean up.  If you do with to use a sponge you would have to wash it between each wipe, not so fun.  Make sure you also vacuum out the insides of the cupboards and drawers then wipe down.  The idea is to remove the gluten, not clean it or sanitize it.  In the coping section there is a thread called Newbie 101.  Give it a good read and check all the links provided.  It will give you more detailed information such as replacing toasters, wooden items etc.  

 

Good luck on your cleaning and ask any questions you need.

 

Colleen

0

Share this post


Link to post
Share on other sites

I found, when I was a gluten eater and gluten baker, that white vinegar helped dissolve the flour stuck on my mixer or cabinet ( OK.....I know....I can't cook with out making a big mess :) ). Maybe paper towels? The flour should come off a smooth surface. I don't put food directly on the counter very often. I think if you scrub a few times, you should be fine - unless you live in a bakery? Then I might suggest a match and some gasoline? Just kidding.

0

Share this post


Link to post
Share on other sites

If I clean a new toaster every time it has toasted glutinous products, is that toaster ok to toast gluten free bread? Could be where lingering cross-contamination is coming from. But my cross-contamination could be coming from buying nuts in bulk at the grocery store. Or both. So confused. I have a shared kitchen and have tried to not let my gluten sensitivity interfere with everyone else in my family. But they gladly ate gluten free pasta with me last night. I cannot cook regular glutinous pasta or I will get sick.

0

Share this post


Link to post
Share on other sites

If I clean a new toaster every time it has toasted glutinous products, is that toaster ok to toast gluten free bread? Could be where lingering cross-contamination is coming from. But my cross-contamination could be coming from buying nuts in bulk at the grocery store. Or both. So confused. I have a shared kitchen and have tried to not let my gluten sensitivity interfere with everyone else in my family. But they gladly ate gluten free pasta with me last night. I cannot cook regular glutinous pasta or I will get sick.

I got a separate toaster in red ( the color of gluten-free at my house) and keep it in the cabinet. If you only occasionally use a toaster, you could get or make toaster bags. I'll get a link and be back.

I'm back!

These are the kind I have. You can find them in some stores. I like this brand because its big enough to enclose the whole piece of bread. Some are shorter. They are great for traveling and using the hotel breakfast toaster. Also, you could make something with parchment paper if you are into origami. :).

http://www.laprimashops.com/Set-NoStick-Toast-Toaster-Bags/dp/B0012XGM92?traffic_src=froogle&utm_medium=organic&utm_source=froogle&gclid=CMWl7sbalLwCFczm7AodXnkA0A

0

Share this post


Link to post
Share on other sites
Ads by Google:


Very cool! Thanks so much for that info on toaster bags. I believe I will also get a new dedicated gluten free toaster.

0

Share this post


Link to post
Share on other sites

Check out the newbie thread for other tips on avoiding cross contamination. Other items like a colander

or wooden spoons can gluten you in a shared kitchen. No bulk nuts either!

Good luck!

0

Share this post


Link to post
Share on other sites




where is the newbie thread? i hafe seen it refered to a couple times while browsing this forum but i can't find it. i'm new here.

 

Check out the newbie thread for other tips on avoiding cross contamination. Other items like a colander
or wooden spoons can gluten you in a shared kitchen. No bulk nuts either!

Good luck!

0

Share this post


Link to post
Share on other sites

i missed this thing about bulk nuts. i just ate some toasted almonds that i soaked for around 36 hours before toasting. i'm now feeling so tired i'm getting really depressed like i can't get out of this mess.

 

so why the bulk nuts? i'l stop eating them but how does it happen?

 

Check out the newbie thread for other tips on avoiding cross contamination. Other items like a colander
or wooden spoons can gluten you in a shared kitchen. No bulk nuts either!

Good luck!

0

Share this post


Link to post
Share on other sites




i missed this thing about bulk nuts. i just ate some toasted almonds that i soaked for around 36 hours before toasting. i'm now feeling so tired i'm getting really depressed like i can't get out of this mess.

so why the bulk nuts? i'l stop eating them but how does it happen?

Usually, we don't use bulk nuts, flours etc because it is so easy for them to be cc'd. - a scooper from something gluteny used in the gluten-free stuff, for example.

In your case, it sounds like you washed those nuts pretty well. Maybe your problem was the nuts themselves? Or something else you ate?

Anyway....... Back to the discussion about de- glutening your kitchen.

1

Share this post


Link to post
Share on other sites

Additional suggestions for avoiding cross contamination in your home.

 

 

 

• Don’t use wooden spoons or cutting boards that also are used to prepare gluten-containing foods because the spoons and boards can harbor residual gluten and bacteria. Metal or plastic are better options.

• Cover shared grilling surfaces when barbequing because unless the grill reaches 500˚F or higher for 30 minutes or longer, grilling won’t eliminate any residual gluten.

• Buy a separate waffle maker or bread maker if the one the family uses doesn’t have parts that can be disassembled and placed in the dishwasher.

• If using a separate toaster isn’t possible, use toaster-safe toaster bags such as Celinal Toast-It or Vat19 ToastIt, available online.

 

Pam Cureton, RD, LDN, a dietitian at the Center for Celiac Research at the University of Maryland, adds these tips:

• When planning parties at home, prepare a buffet of foods that are 100% gluten free to prevent accidental cross-contamination among family members and guests.

• Buy squeezable condiment containers for ketchup, mustard, and mayonnaise to prevent double dipping. If you don’t purchase squeezable containers, mark condiment jars as safe depending on whether they’ve been exposed to gluten-containing foods.

• Store gluten-free products on the top shelf of the pantry or refrigerator so other foods don’t accidentally cross-contaminate them.

 

Shelley Case, BSc, RD, president of Case Nutrition Consulting and author of Gluten-Free Diet: A Comprehensive Resource Guide, offers the following ideas:

 

• In supermarkets, don’t buy unpackaged foods stored in bins. The scoops used to place the foods in bags or containers may have been previously used on nearby gluten-containing foods and may not have been sufficiently cleaned.

• Use different colored stickers to distinguish between gluten-containing and gluten-free products in the pantry and fridge.

• Purchase a colander in a different color for gluten-free foods so it doesn’t get mixed up with the colander used for gluten-containing foods.

• Buy gluten-free grains that are certified gluten free to ensure cross-contamination didn’t take place during processing.

• Buy gluten-free flours marked as gluten free from reputable companies that are more likely to test for gluten.

• Avoid purchasing imported foods. Other countries may not abide by the same gluten-free standards as the United States.

 

 

 

 

Found here:

 

http://www.todaysdie...100713p16.shtml

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,392
    • Total Posts
      935,839
  • Member Statistics

    • Total Members
      65,077
    • Most Online
      3,093

    Newest Member
    MayonnaisePlease
    Joined
  • Popular Now

  • Topics

  • Posts

    • It's no secret that nearly all traditionally brewed beers contain barley. The flavor and body barley imparts on traditional beers is partly responsible for their rich, full taste. Finding alternatives to barley that are suitable for brewing gluten-free beer has been a challenge. One solution has been to brew beers with traditional barley ingredients, and then use a combination of enzyme action and filtration to render a final product that test below 20ppm gluten required for gluten-free products. View the full article
    • First have you been tested for celiac disease? Any doctor can do the blood test but you have to be eating gluten on a daily basis for the test to work, nut much just a half slice of bread a day. You should get this tested, the high constipation, coughing stuff up was very common for me before diagnosis. The coughing stuff up for me was from a allergy that developed I did not know of, the mucus was draining down my throat and choking me at times, and was constantly running a fever and night sweats. I was constipated for 4-10 days average back then and drinking plenty of liquids did not help in the least. Your gut rumbling could be many things, celiac is one, SIBO is another especially with the bad breath. in your case it could be related to constipation causing rotting, fermenting, and bacterial overgrowth of the waste in your system. Now to deal with the immediate symptoms, your constipation is also a sign of magnesium deficiency, I imagine you might have noticed some other symptoms from these. Now normally I would suggest either the Natural Vitality Calm or Doctors Best which is easier on the stomach. In your case I straight up suggest the Natural Vitality Calm it is a Magnesium Citrate and works a bit like a laxative. Start with 1/4 tsp twice a day in a beverage, I like the orange or the cherry in a hot green tea or you can try it in a juice. Up the dose slowly over a periods of a week to the full dose or perhaps a little more til you get a bit looser stool.     You mentioned the mucus in the stool 2 things cause this normally. Undigested fats, and inflammation/irritation causing the body to produce the mucus to help defend itself and purge the irritants. A doctor can probably tell you more but I might suggest a digestive enzyme in the mean time. I like to use a super papaya enzyme before and after a meal, find them on amazon. Jarrow also makes full enzyme complex that can help. Other thoughts if your on dairy, stop, with the constipation, and other issues this is a equation for trouble and you can reintroduce it in a few months when you clear up and see if it bothers you then. The bad breath can be a sign of lactose intolerance/digestive issues with dairy also. If it comes you you have celiac then you would have your explanation here as the villi which produce the enzymes to break down lactose are damaged/destroyed first causing most to develop a temporary lactose intolerance which for some goes away after a few months of healing. B-vitamin folic acid, and niacin will be a huge help also with some things. but will we get into that a bit later feel free to look up Liquid Health Stress & Energy if you thing it might be relevant at this point it is what I use 3 times a day with another blend they have.
    • Some of your symptoms sound like my ulcers.  I take carafate before every meal now and they are much better.  I have 3 ulcers possibly caused by taking iron supplements.  They are worse when I eat spicy food and dairy. I might be wrong but for your sake I hope it's just ulcers.  They were found by endoscopy.
    • The yellow is probably fat you are not absorbing.  The pain could be from your intestines being inflamed.  Go see the gastroenterologist.  The ER did not help me with any of those symptoms.  Good thing it's clear so you know it's not your appendix or any other vital organ.  It takes time but probiotics, bone broth and  vitamin D and b 12 help. My pain was mainly my muscles giving out from the malabsorption.
    • Hi, this has been a postcode lottery for some time, some health authorities support it others don't. The govt has recently indicated that doctors should no longer prescribe food to celiacs, you should check with your local GP to see if they are still doing this or not. if you want some advice on where to shop just ask  
  • Upcoming Events