• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   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

Cooking For Non Celiac's
0

Rate this topic

16 posts in this topic

Recommended Posts

ok i am a celiac and the rest of my family that are still living are not. i stay at home to take care of my mother and younger brother i,e do the cleaning and the cooking,

i question that i ask is if i use a pan to fry say sausages can i cook in the same oil or mix food ?

Share this post


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


ok i am a celiac and the rest of my family that are still living are not. i stay at home to take care of my mother and younger brother i,e do the cleaning and the cooking,

i question that i ask is if i use a pan to fry say sausages can i cook in the same oil or mix food ?

If you are cooking something with gluten for them, no you cannot use the same pan to make your food. Also if the pans you currently own are non-stick you will need to get new ones to use ONLY for gluten-free food. Gluten gets in the scratches of non-stick pans, cannot be cleaned out and then can contaminate the next thing you make. Cast iron is another one that cannot be safely shared with gltuen eaters. You can re-season a cast iron pan and make it gluten-free only but once you use glutne in it again its' unsafe. You will also want to look at replacing or getting gluten-free only cutting boards (if the ones you have are wood or plastic), collanders/pasta strainers (cleaning all the little holes can be impossible) and wooden spoons.

Share this post


Link to post
Share on other sites

i my self and my daughter both are celiac and the rest of the family are not. i as well do most of the cooking and cleaning too. but when it comes to cooking none gluten free food in a pan then using the same pan to cook your food in the same oil you will get sick from the cross contamination from the none gluten free food. what i find is the best method to use is cook the gluten free food for everyone. that way you wont have to worry about getting cross contaminated. hope this helps you.

  • Upvote 1

Share this post


Link to post
Share on other sites

I do the cooking for my family, and I don't cook anything glutenous. If I can't eat it, I'm not making it, and if they want something else, they need to make it themselves, in their own separate pan, pot, toaster, whatever. And clean up after themselves, too. Mostly they don't want to be bothered, so they eat what I make.

Share this post


Link to post
Share on other sites

It really is tough on account of my son because he can have gluten. What I normally do is either he makes his own sandwiches, or cooks his own frozen pizza. If it is a pot of pasta, I will boil 2 separate pots of pasta. However, for the most part I don't cook a lot of gluten containing items because I don't have time to make different meals. For example, If I make pancakes, they are the gluten free pancakes. However, I will buy ready made gluten items such as bread, cookies or flour tortillas that he can use as he wishes. I don't touch them though.

Share this post


Link to post
Share on other sites
Ads by Google:


ok i am a celiac and the rest of my family that are still living are not. i stay at home to take care of my mother and younger brother i,e do the cleaning and the cooking,

i question that i ask is if i use a pan to fry say sausages can i cook in the same oil or mix food ?

Agreed, you shouldn't use same oil you used for gluten to cook gluten free food. Can't see the harm if its the other way round though.

Share this post


Link to post
Share on other sites


Ads by Google:


I agree with kitgordon! If I cook (and I am the cook) it's my way. Eat your gluten food in a restaurant or prepare it yourself using only the counter on the right side of the sink. I have to be able to walk into the kitchen and know that I will be safe. Period. They aren't sick, I am. That sounds sort of mean but we have enough stress and worry about CC without having it in your own home.

  • Upvote 1

Share this post


Link to post
Share on other sites

Is there a particular reason you feel compelled to cook them glutenny food?

I can't speak for the OP but I intend to keep a mixed kitchen for my husband and probably our children as well. It's going to be a bit of a pain but I don't see the need to take his favorite foods from him. Nothing I make from scratch will have gluten in it and he's happily agreed to that (it was his idea even) so it's just prepared frozen foods and in the football season, pizza hut. It also helps that we already mostly eat separate meals. Our schedules and tastes are so different it works much better this way.

Share this post


Link to post
Share on other sites

I have a small child who may have celiac (we don't have a definite diagnosis yet) and am wondering how to handle avoiding CC in the kitchen. She's a toddler at this point, so we're dealing with the food a toddler likes. My other daughter and both parents can have gluten, so it's only the one.

I would love and appreciate thoughts on how to handle the cooking for our little girl.

Share this post


Link to post
Share on other sites


Ads by Google:


Something I learned to do is cook chicken in a plastic bag with any marinades or anything else to flavor. I put it a pot of boiling water. Make sure the top of the bag does not go into the water. Everything stays in the bag and I can cook something special for my husband once and awhile. He NEVER complains and is soooo caring about trying to help, but I know what he REALLY misses since we were married one and half years plus four years of dating before i went gluten-free. I feel this way there is no cc with the pots.

Share this post


Link to post
Share on other sites

Dave_KC,

That must be really tough. My first instinct would be to just go Gluten Free at home all together. This way there would be no chance of cc at home. I know toddlers pick up everything, touch everything, and often then taste everything. It can be very challenging to keep her out of the gluten, and away from gluten contaminated surfaces, and keeping all surfaces as clean as they need to be to avoid incidental contact and ingestion. If this is not an option for your family, I have a couple of suggestions...

1) do all of her cooking on one weekend day. Thoroughly clean the kitchen surfaces first to minimize cc (wash it all down, then get a clean rag and give it a second cleaning), then prep all of her meals and treats for the week, and when done, package them in individual servings and freeze. This will help in 2 ways: First, you won't have to do separate cooking during the week, and Second, you won't have to worry about her food getting contaminated during meal prep times. I don't know about your house, but when I've got multiple dishes cooking at once, it's all too easy to let a bit of this get into that.

2) consider storing all gluten containing foods in a locked/ toddler-proofed lower cabinet. If you store things like flour up high, then flour dust can escape when getting it out/putting it back and settle on lower levels, contaminating surfaces that her wandering little hands will likely touch, followed by fingers in mouth.

3) if you are eating gluten foods, be sure to brush your teeth and wash your face and hands before kissing her, snuggling up to read a story, or doing bedtime rituals, etc.

Good luck! :)

Share this post


Link to post
Share on other sites

Thanks for the input lilu. Those are helpful suggestions, and if we get a positive diagnosis, will see about putting them in place.

Dave

Share this post


Link to post
Share on other sites

You can cook yours first then theirs in the oil you have used for yours. It's the same if we have a bbq with meat eaters we'll cook our veg food first then they can contaminate it all they like with their animal flesh so long as it's all clean with no traces of anything when you start.

Share this post


Link to post
Share on other sites

While I do not share the same allergies as my mother or brother, I always use a different set of pans when cooking gluten-free and gluten-filled foods. While some people believe that once the pans are clean it's safe to use, I think it depends upon your allergy severity. In fact, before getting a second set of pots and pans, my brother was getting very sick, even with gluten-free food. Upon switching to a new set of pots, he was no longer getting sick. If you chose to use the same pans however, you should always cook the gluten-free food before the gluten-filled food to avoid cross contamination. Hope this helped. Good luck with your cooking adventures!

Share this post


Link to post
Share on other sites


Ads by Google:


While I do not share the same allergies as my mother or brother, I always use a different set of pans when cooking gluten-free and gluten-filled foods. While some people believe that once the pans are clean it's safe to use, I think it depends upon your allergy severity. In fact, before getting a second set of pots and pans, my brother was getting very sick, even with gluten-free food. Upon switching to a new set of pots, he was no longer getting sick. If you chose to use the same pans however, you should always cook the gluten-free food before the gluten-filled food to avoid cross contamination. Hope this helped. Good luck with your cooking adventures!

Do you feel that running stuff through the dishwasher on super hot will make them safe for gluten free use? Just curious. I do have my own gluten-free pots & pans but our dishes are used by all but run through the dishwasher on pots & pans cycle. Just wonder how others feel

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
      108,143
    • Total Posts
      939,895
  • Member Statistics

    • Total Members
      66,132
    • Most Online
      3,093

    Newest Member
    Andre
    Joined
  • Popular Now

  • Topics

  • Posts

    • Its interesting you should say that. I don't normally drink alcohol, I've always felt it tasted like medicine - no idea why! -  but drank some sparkling wine recently out of politeness.  Oh the pain!  At my last appointment my gastroenterologist had asked me if I drank - she never told me why, but if that's what alcohol does to people with gastritis it should be the first thing to avoid I reckon. Also interesting that you had that as an initial diagnosis.  I too had what I am sure was gastritis pain before I was diagnosed.  I was on omeprazole for a month which took the pain away but omeprazole seems to cause D for me. The strange thing was after I stopped the omeprazole the D did not.  That was why I ended up having the scope.  In a way, I wonder if I would have ever been diagnosed had it not been for the gastritis and the omeprozole. 
    • Joseph, for the first 6 months at least, you might want to cook ALL fruits & veggies except maybe bananas & pears. Make it easier on your damaged gut to digest and allow it to heal faster. Also, home made bone broth is amazingly nutritious as well as healing. https://blog.paleohacks.com/bone-broth-recipe/#
    • Can you tell me if my symptoms can be caused by gluten intolerance? burning sensation in mouth (gums, lips) quickly rising blood sugar after eating gluten, then high heart rate I only eat gluten once a day. Later in the day, blood sugar won’t rise as much, but also goes down too much, despite eating a good combination of protein, carbs, veggies. No matter if I eat less or more. burning esophagus burning stomach stool that passes so quickly that I have bad cramps for a while afterwards and feel nauseous often joint pain itching burning skin constipation ringing in my ears nightmares  stiff muscles, especially in my arms anxiety after eatng gluten temper tantrum after eating gluten (crying, anger, anxiety, ocd thoughts) hunger after eating gluten; sometims for hours, even at night shortness of breath/air hunger/not being able to breathe in deeply yawning I am feeling so desperate. I had blood tests and biopsy and it showed no celiac disease. I do have symptoms of itching, burning mouth, high heart beat, nausea shortly after eating gluten, so I know I am sensitive. I tried to stop gluten and then got such bad hypoglycemia, that I did not know how to continue. So I tapered slowly. But in the meantime, not really getting better. The hypoglycemia is now worse and seems to have to do with my hormonal cycle, which is also messed up. Tryng to stop gluten actually worsened pre-existing mild hypoglycemia. Also when teying to stop, I felt very dizzy, as if my blood sugar was too low all the time (couldn’t measure, no meter back then). I got very anxious, a lot of itching, my menstrual cycle got messed up, pain in my calves and cramps in my feet. When I cut out a small bit, I had it milder. Especially the dizzyness, brain fog and not being able to think clear got better. Can I expect the hypoglycemia to get better?  I am so fed up with feeling sick all the time. But I am afraid too, what will hapoen when I stop, as I know the last time I tried was bad.  Thanks in advance for taking the time to answer my questions. Kirsty
    • You can be safe with just a general multivitamin.  Look for one that is gluten free.  Read our Newie 101 thread located under the “Coping” section of the forum for tips.  Browse through Celiac.com for more ideas.   Food is till the best source for vitamins and minerals, but sometime supplementation is needed.  I do not take any (took iron when I was first diagnosed since my anemia was severe), however, I make sure I eat a varied gluten-free diet and I try to avoid processed junk food.   You might look into avoiding nightshades for a while (white potatoes, tomatoes) to see if that helps with joint pain.  Besides celiac disease being ruled out (please make sure you had more than the TTG IgA and IgA deficiency test because not all celiacs test positive to the TTG like me), did they check for R. Arthritis?   I am sure others will contribute more soon.   Welcome to the forum!  
    • Hey Joseph!   You might re-think that gluten-free oatmeal.   For years,  oatmeal was prohibited.  Researchers eventually determined that some celiacs could have oatmeal as long as it is pure (no possibility of cross contamination from field to factory).  But some 10% of celiacs  still react to oatmeal.  Plus, there is a new controversy over sorted vs. dedicated grown oats.  So, best to avoid oats for the first six months and then experiment.   When my GI tract is inflamed from celiac disease (flare-up) from accidentally being exposed to gluten, I stick to well-cooked foods (even fruit).  It makes it easier to digest.  Once better, I go back to my normal gluten-free diet.  
  • Upcoming Events