• 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

The Gluten Toaster Oven Of Doom
0

11 posts in this topic

So, we have a toaster oven, that works fine. We do not have any funds to replace it right now, no matter how cheap of one we could get. BUT the oven is full of crumbs, and all kinds of gluten, soy and other wonderful ingredients that we need to avoid for my son. Cleaning it completely does not seem possible. It is probably 10+ years old now.

So, if I use tin foil on the baking tray that we stick in there, can we still use the oven? What if we make sure the food is also covered? Is there any way this stuff could be transferred though smoke or other air born means? I am thinking that we might just have to avoid any foods that need it, or use the full sized oven in its place but it sure would be nice to use the smaller cheaper to run unit.

0

Share this post


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


I would scrub the crap out of it, look into getting a new tray, and use the foil until you get a new tray. There really shouldn't be any transfer of proteins in the smoke if you've cleaned the whole thing well.

1

Share this post


Link to post
Share on other sites

I agree with Jess. Unless there is a breeze, gluten can't jump up and chase you or your food. Thank goodness!

1

Share this post


Link to post
Share on other sites

Hi,

I think you would be ok with the tin foil on the tray. Scrub the oven inside good first (after unplugging). You might want to take it ouside and open the bottom if it has a removeable one. Lots of crumbs could hide in there. Or turn it upside down and shake it good. Outside of course.

The smoke part doesn't sound like good eating anyway. :)

1

Share this post


Link to post
Share on other sites

The toaster oven is 10 years old, huh? If it were me, I wouldn't use it. Gluten = glue is what I've heard. I've read that some sensitive people get a reaction from sitting in a bakery without eating a thing. Maybe a gluten free toaster oven just for your son's food? I don't think an inexpensive one costs that much, or what about a "new unused still in the box" model on amazon or ebay?

0

Share this post


Link to post
Share on other sites
Ads by Google:


Scrub the oven inside good first (after unplugging).

But the fireworks are half the fun!

:lol:

0

Share this post


Link to post
Share on other sites

I was actually thinking vacuum cleaner ;)

If you're vacumming crumbs and you've already hosed it out, you might want to use a shop vac.

1

Share this post


Link to post
Share on other sites

Great idea on vacuuming it!

And I agree with scrubbing the crap out of it.

I was in the same position not being able to afford a new toaster oven when we first went gluten free.

I kept the toaster oven. Used foil. But I was so paranoid of gluten at that point...I just left the bottom alone and didn't touch it. You should have seen me putting food in and taking food out....it was hilarious...like I was doing surgery or something. But I figured well, gluten can't jump! Mistake was.....my son, a teen, also had to be gluten free and we got a bit too casual. One day I put the toast in carefully and he took it out of the oven and brought me my share. I got very sick from gluten, but couldn't figure it out. I finally asked enough questions that I learned my son was taking the toast out of the toaster oven, and a piece fell on the open pull down door of the toaster oven and he picked it up and put it on the plate. My plate. Arrgh. I hadn't shared the hazmat procedure for the oven clearly enough. I also almost could not believe that this would gluten me....but it did. I was so sick from that incident that suddenly I had enough money to buy a new toaster oven!

True Story! And the hazmat procedure was used when I deposited the gluten toaster oven in the dumpster.

So if you are careful it can be done...I should have scrubbed the crap out of it and vacuumed it. Just wanted you to be aware of what can go wrong if you don't. :) Good luck.

1

Share this post


Link to post
Share on other sites

I was actually thinking vacuum cleaner ;)

If you're vacumming crumbs and you've already hosed it out, you might want to use a shop vac.

Good idea, not thought of that one ... but, grrr, ... then the shop vac would have gluten in it, and he would tell us he can't vacuum any more! :lol:

0

Share this post


Link to post
Share on other sites

I was actually thinking vacuum cleaner ;)

If you're vacumming crumbs and you've already hosed it out, you might want to use a shop vac.

I use my air compressor to blow out crumbs from my husbands toaster(the gluten toaster) and the gluten free toaster as well. After awhile the crumbs still build up even if you open the bottom and dump it.

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
      106,460
    • Total Posts
      930,679
  • Member Statistics

    • Total Members
      63,884
    • Most Online
      3,093

    Newest Member
    Mato Sapa
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hey Matt  thanks for your reply fellow Brit! I this is very interesting... I am very sensitive to cross contamination... e.g. A sieve wasn't washed properly when I lived at my mums so when I had drained my gluten-free pasta .. I hadn't even eaten the dish before I started to pass out and go dizzy and hot .. calling for my bf and mum ( they had a great team going when I would have an episode) it's horrendous!  The fatigue is something I imagine every coeliac suffers with! I have to nap a lot.  Ok so the booze I drink most of is -processo -amaretto -vodka, wine, cider (very rarely)  when I drink at home I'm fine!!!  I wonder if it's cross contamination from the bar or the level of alcohol?!  I also had a jäger bomb shot on Friday (looked it up and a lot of people say it's gluten-free)  it's a hard live but someone's got to do it!!  Thanks for the reply!  When you get poorly from gluten (and the other evil candidates) are you so bad you can't function and feel your body is about to snap?  Kind regards  steph 
    • Hi Steph and welcome I'm yet another Brit, funny how the alcohol threads flush us out I don't drink now but after a big night I used to get truly savage all day hangovers, much worse than those of my friends. They could include splitting headaches, vomiting, nausea, a 'fuzziness' in my head, sweats etc.  After I put the pieces together and went gluten free I had a 'big night' on cider only and the next day was a revelation. What I'd thought was a 'normal' hangover was, for me at least, anything but. With gluten out of the equation hangovers were a breeze! The difference was mind blowing and just one more example of how gluten had been messing with me over the years. So when I read your post my first thought was that there was some trace gluten contamination going on. However: Obviously you've been at the diet for some considerable time now and know the score. I know Coeliac UK are firmly of the opinion that all spirits are safe but some (note some this a contentious one :D) members here will tell you they react to gluten based grain spirits for instance which distillation should render safe.  Then there's the dangers of shared lines if you're drinking say Strongbow in a pub as alluded to above. Lastly it its wine, there's the often cited but maybe apocryphal these days 'flour to seal the casks' possibility. Finally there's bar snacks, maybe a brand of nuts etc that you snack on that may have changed their production process? I'm sure you've thought of these already, but it may be useful if you post your alcoholic drink choices / bar snack of choice up here maybe someone will have some input?.   The second thing which leapt out was: Would you class yourself as super sensitive to cross contamination etc? Firstly that would make the cross contamination theory more compelling. You could test that out by having a drink at home under controlled circumstances to see whether the same issue arises? That could also answer the quantity question. Does one safe drink trigger it, two, three etc? Finally, and this is one that I find difficult, knowing you have the gluten issue may lead you to assume it's that when it could be something else. I tend to attribute EVERYTHING in the world to gluten these days due to it being able to affect me in so many different ways. Crisis in Korea? Gluten. Russian tanks massing on the Ukrainian border? Check their wheat intake. Global warming? etc. So it may make sense to pursue some other ideas at the same time. Try:  http://goaskalice.columbia.edu/answered-questions/suddenly-drinking-alcohol-makes-me-sick http://www.steadyhealth.com/topics/very-abnormal-hangovers-thinking-it-could-be-allergy-to-alcohol and a doctor's answer: http://www.steadyhealth.com/medical-answers/abnormal-reactions-to-alcohol Cheers Sorry, best of luck! Matt  
    • Similarly, I've been vegetarian for 25+ years.  A 2015 Nature study connecting emulsifiers with microbiome changes has me wondering about the processed foods that I ate in the past, and I wonder about the wisdom of eating as much seitan as I did.  I mostly prefer my post-diagnosis diet since it forces me to consider every ingredient and to cook from scratch more.
    • LOL, that might put it into perspective if I explain it that way. 
    • I am very interested in this too. My daughter tested negative for celiac, but has terrible primarily neurological symptoms. Because she tested positive for SIBO at the time and was having some GI symptoms, I was told it was just a Fodmap issue.  I knew better and we have been gluten free for 2 years.  Fast forward to this February. She had a SIBO recurrence that I treated at home with diet and herbal antibiotics because I couldn't get the insurance referral. She was doing great. Then stupid me brought in gluten containing chick feed for the new baby chicks we got.   Feed dust everywhere. Total mess.  Really, no GI symptoms (she was SIBO free by then)...but the neurological symptoms! my daughter couldn't walk for three days. Burning down one leg, nerve pain in the foot. Also heaviness of limbs, headache and fatigue. Better after three days. But unfortunately she had a TINY gluten exposure at that three day mark and had another severe reaction: loss of balance, loss of feeling in her back and arms, couldn't see for a few seconds, and three days of hand numbness, fatigue, concentration problems.  Well, I actually contacted Dr. Hadjivassilou by email and he confirmed that the symptoms are consistent with gluten ataxia but any testing would require a gluten challenge. Even with these exposures, antibodies would not be high enough.  His suggestion was maintain vigilance gluten free.  I just saw my daughter's GI at U of C and she really only recognizes celiac disease and neurological complications of that. But my impression is that gluten ataxia is another branch in the autoimmune side of things (with celiac and DH being the other two).   At this point, I know a diagnosis is important. But I don't know how to get there. We homeschool right now so I can give her time to heal when she is accidentally glutened, I can keep my home safe for her (ugh, that I didn't think of the chicken feed!)  But at some point, she is going to be in college, needing to take exams, and totally incapacitated because of an exposure.  And doctors state side that are worth seeing?  Who is looking at gluten ataxia in the US?
  • Upcoming Events