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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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lilo

Ovens?

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Our oven is also used for non-gluten free dishes.Do I need to turn it's self cleaning mode on ?I never put the food directly on rack, always on a deep glass baking dish.Can particles left in oven contaminate my food? 

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I have never worried about the regular oven ( for the last 10 years) but if it makes you feel better, cover in foil.

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Foil line what your cooking, use covered dishes. Honestly I would not be that concerned unless your doing cobblers, casseroles, etc. Something that has gluten and will bubble and splatter, even then chance of CC are low. Run the self clean cycle between gluten dishes and gluten-free dishes if you wish to be safe. 500F will destroy the gluten proteins from splatters.

Honestly I would be more concerned with gluten CC from touching knobs, handles after handling gluten products or CC via bake ware, mixing bowls, and utensils. Many find they can manage a shared house with seperate cooking sets, and using stuff like freezer paper on the counter etc to damage control and provide clean prep surfaces. Others find the CC still to be too much or are hyper senstives can not.

>.< Just avoid anything that makes poof of gluten powder in the air to settle everywhere like baking mixes, flour, etc

PS might seem daunting right now but changing the whole house to a Gluten Free diet is a damned lifesaver, so much less worry, stress, less CC chances, and you can enjoy eating the same thing as every one. There are gluten-free everything now days anyway/

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4 hours ago, lilo said:

Our oven is also used for non-gluten free dishes.Do I need to turn it's self cleaning mode on ?I never put the food directly on rack, always on a deep glass baking dish.Can particles left in oven contaminate my food? 

The "particles " won't jump off the bottom into your pan.  If something is splattered on the ceiling of the oven, I guess it could fall on food tat is cooking.  But that is sort of gross.... so hopefully your household cleans the oven occasionally & after big spatters.  

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I wouldn't worry about the oven.  We moved in a rental house short term while waiting for our current home to go through and  I wiped out the oven and then used it.  No problems.  When visiting a friend who cooks pies all the time  I just pop a loose piece of tin foil over my stuff.  I think covering the stuff is more for my mental health than anything else! 

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