Lynayah

unfortunately my oven does not have a self cleaning option. can I just bake it as high as it will go for a significant amount of time?

I just got a KA mixer for Christmas with enameled attachments. I’m just going to give them a super cleaning and call it good. I think I’ve only used it maybe 12-15 times.

what about silicone cookware? I got two silicone muffin pans for Christmas as well. should I just run them through the dishwasher and few times?

From what I have been told, you definitely need to use a self-cleaning oven. If you have a friend who owns one, you might want to ask for a favor. I've read that it can be messy -- some folks suggest that you warn the friend and offer to help clean.

Like you, I do not have a self-cleaning oven. I haven't asked anyone to help me clean my cast iron yet, yet.

I have an antique cast iron skillet that is SO PERFECTLY SEASONED that I haven't had the heart to take it away from my family. I can't use it, but they can. I miss it so much.

Right now, none of my cast iron is gluten-free, which is killing me -- I really got into cast iron a few years back, and I have a nice collection.

Oddly enough, last week I fell on my oven door--shile it was open--and bent it to where we cannot properly close the door (long story). SO, when we can afford it, we need to purchase a new oven.

This time, it will be a self-cleaning one.

In the meantime, I am using the stove-top, micro, and a counter-top roaster. I also have a convection oven that I can use for non-gluten family, but not me.

For cookware: Corning Ware, stainless steel and enamel coated cast iron (I found a Dutch oven enamel coated cast iron pot on sale at Aldi - I love it).

Nut-thins gets me every time and they are SOOO delicious.

Thank you for posting this!

For me, I do better with products that promise a dedicated line OR products that are certified gluten-free. Shared lines just don't work for me.

I wonder if any of it has to do with just how much gluten you've eaten? The higher the level of gluten, the stronger the symptoms, perhaps?

Kitchenaid Mixer: Does anyone know how to scrub it down to make sure that it is okay to use? An old Kitchen Aid doesn't have to be replaced; does it?

I react to Nut Thins, which makes me sad because they are so good. I have tried to eat them a couple of times (once on a completely empty stomach), and reacted each time.

I haven't really found anything. I usually increase my water, but I'm not sure if it helps. Time heals all, as they say. I hope if anyone else has a solution they will post here. Going through a "Goodyear Blimp" week is no fun!

Denial, Anger, Bargaining, Depression, Acceptance . . .

Can these steps happen backward? I've been in acceptance-mode since I was diagnosed a month ago, after many many years of being misdiagnosed with everything else. Now, I'm feeling very depressed.

You bet they can. I can totally relate, as I'm sure countless others here can, too. I went through the same thing.

At my last GIG meeting, someone mentioned that it is also very common to go through a six-month slump where you feel your body isn't adjusting . . . and you feel as though you're getting glutened by cc, or by everything you eat, or that maybe you'll never be able to eat anything due to being sensitive to what seems like everything.

It hit me last month, right at about the six month mark.

They tell me to be patient and I'll get better (actually, I am feeling better already).

When it comes to emotions and getting glutened, the first year is probably the biggest challenge, but everyone is different.

As far as the stages coming at different times: I lost my dad when I was a teen. For years I thought I coped with it fairly well -- denial, grief, depression, then coping with it all, but you know what? I never got angry about it.

It wasn't until years later, when I was pregnant with my first child, that I FINALLY went through the anger stage: "It's not fair that my dad wasn't able to live to see his grandchild!"

And it wasn't until after that I can say I was fully healed from losing him.

So, I've come to believe that all of these crazy feelings that we all go through are important. We need to feel them all in order to get to the other side of them.

For me, this has been a lot like going through the stages of the Kübler-Ross model of dealing with grief:

Denial, Anger, Bargaining, Depression, Acceptance . . .

Open Original Shared Link

Except, I'm no where near acceptance yet. There are days when I think I am, but I'm just fooling myself. I am not there yet.

Weight, too, has been an issue. I need to lose 15 pounds and it is driving me crazy since I've kept over 100 pounds off for over 18 years. I know how to do it, but not since I've gone through the looking glass.

Augh.

Thank goodness we all have each other here to support and understand one another. I know that sounds corny, but what the heck.

Good thread -- thanks everyone for posting.

Spices: If you wish to make your own spiced tea, or if you are worried about spices in general:

For a certified gluten-free source of spices which are available in bulk at really good prices, check Open Original Shared Link

I just found this site today and am very excited about it. Hope this helps.

Thank you so much! I've been looking for a bean source for ages. I'm so glad I read this post!

I was looking for what seemed forever, too. I was so happy to find this thread.

I hope you will let us know here how you like the beans. Enjoy!

Thanks for this link, Lynayah. I didn't know there were certification organizations who inspect gluten-free foods and determine their true gluten "freeness". I googled the GFCO and found their website where you can look up products that are certified by them to be gluten-free. You can search by company name, like "Enjoy Life", or you can search by product type, like "Cookies, Cakes and Snack Bars" (the products I always look for!)

Open Original Shared Link

Thanks for the thanks! I've been bopping around there and ended up ordering some gluten-free spices from Spicely.com at amazing prices -- like, $8 to $15 on average for A POUND of gluten free, organic spice! Wow - even with the hefty $15 shipping charge, it's a great bargain.

It looks as though they charge the same shipping price no matter how much you order -- better to order a lot or combine orders with friends -- nice that you can buy in bulk.

I'm going to take this to the next GIG meeting to see of others might be willing to go in with me to order in bulk.

Having fun, here!

Thank you for the Rancho Gordo tip!

Update: After reading about Rancho Gordo here, I ordered beans from them, and I am in heaven. I am able to eat them without a problem and they are delicious. The pinto and black beans are particularly good -- lots of varieties there to experiment with.

I also bought the Rancho Gordo cookbook HEIRLOOM BEANS by Steve Sando. I've become REALLY good at making truly outstanding beans from scratch, thanks to this cookbook.

(If you buy it, be sure to read the entire introduction sections in the pages before the recipes -- great information there).

There are also good tips on making beans on the Rancho Gordo website.

Note: They sell heritage and heirloom beans which have been harvested much more recently than store-bought varieties -- did you know that dry beans in supermarkets are often ten years old?

Anyway, THANK YOU FOR ALL THE WONDERFUL INFORMATION! I finally found somewhere where I can buy beans without worry . . . I love, love, love the comfort food of beans, and I love the satisfaction I get from making a pot from scratch . . . very happy here!

There is an excellent article on labeling, and getting glutened, in this month's issue of LIVING WITHOUT. Open Original Shared Link

Open Original Shared Link is a list I just received today.

I think we will see more and more of this as time marches on. I also think we will see links between celiac and other dietary issues and the altered food sources that cause them. I dont see how it can all be blamed on genetics.

My background is wire service journalism and while in Asia trained as a chef and in horticulture.

take care

Great link . . . surprised to see that peaches now outweigh apples!

I have read Gluten Free Living for Dummies and My First Year. (Didn't realize these were two seemingly "standards"!) I found them both to be helpful! I bought mine on Barnes and Noble's online store and got both for less than 20 dollars! I have used recipes and ideas from both so far.

Just recently a friend sent me several issues of the magazine, Gluten-Free Living. OH MY GOODNESS! I learned more from one of the magazines than ANYWHERE else -- especially about particular ingredients that cause red flags. I would definitely look into a subscription if you can afford it. They are quite expensive.

Gluten Free Living looks great, thank you.

Does anyone here have a link to a discount? I would love to get both this and Living Without for $20, but I cannot find it anywhere.

I am loathe to admit that I just re-subscribed to Living Without, by itself, for more than $20. Ouch!

The current book price for Gluten-Free Living is way beyond my budget.

$8.50 an issue for gluten-free Living - from what GFLindsey says, it certainly seems worth it, but from the perspective of my pocketbook (hubby being out of work), yipes!

This is a very valid point for those who are newly diagnosed. I thought I had issues with some gluten free products in the beginning and it took a while to find out I am also sensitive to soy. It can also take a while to realize what a glutening feels like. Many of us, myself included, have a definate progression of symptoms from gluten that we don't get from other things we have problems with or from a tummy bug. That enables me to know for sure I have been glutened or gotten CC'd. I have learned over time some companies that don't disclose CC risk are like playing roulette. We can eat an item 5 times and be fine and then number 6 will knock us down flat. I much prefer the companies that make the risk plain by the 'made in a facility' warning. At least then it is my choice whether to take the risk. Like I did last week with some gumdrops. I have had them before and knew the risk since they have gotten me before but that bag beckoned and I played the game. With that bag I payed the price.

Great post.

Cane sugar makes my ears ring. Depending on how much I eat, they can ring for days after wards.

That is very interesting. Around the holidays, I had a HORRIBLE time with my ears ringing. I was eating gluten-free (or trying to, anyway!), but I was also indulging in more sweets than usual, as well as more processed gluten-free foods.

I had a definite increase in ringing. I was also very sick for a time. I thought it might have been because I had been cross-contaminated or the refined gluten-free foods, but maybe it was the sugar specifically.

I appreciate your post -- I will need to pay more attention to sugar "ringing" in the future.

Augh: I really need to keep a better food jounal than I now do. I HATE journaling, but it would probably help.

Thanks again, ilikepie.

As part of my job in hawaii I sometimes design and and have commercially printed stickers for growers to test market different varieties of avocados, bananas or citrus. Granted these are not on fruit where you would just eat the peel but in my 5 years of being gluten-free and testing fruits from all over the world, I've never had a problem. BUT i do cut off the stickers and most of the skin -- I know how they pick, pack and artificially ripen most fruit. Honestly I would be more worried about what the things are sprayed with than possible glue contamination. I dont mean wheat sprays or things with gluten, just pesticide and herbicide residue. If I shop for my family for something to eat, if I dont grow it, it comes from my neighbors or farmers market.

GREAT comment.

I agree that what goes on (or around) the fruit is a definite issue. I've started buying organic whenever possible, and I feel so much better doing so.

So, I guess you might say I am equally worried about both issues . . . with organic being No. 1.

I do not know if it is my imagination, but I really do believe that I do MUCH better on organic fruit and vegetables . . . AND I also seem to do better on non-genetically modified produce.

For example, I seem to react to corn, BUT if I eat non-GMO corn, I'm okay. I also do better with heirloom variety legumes as opposed to basic store bought varieties.

I am still experimenting with all this and time will tell, but bottom line: we probably need to eat food the way nature intended us to eat food.

Thank you again for posting your insightful reply.

Lynayah, it would be easy to wash your fruit well and, if you felt it necessary, cut out the area where the label was stuck to.

There are so many areas of concern on the gluten free diet, this one appears to be an easy fix.

Thank you for your excellent post.

I agree.

Still, I want to know more.

With my journalism background, I just can't help it. I'm really interested in exploring this sticker thing -- everything from Post-It Notes to fruit stickers.

In addition to exploring at celiac.com, I am in the processes of contacting FDA, etc. But, as many of us here have come to realize . . . "experts" are not always the experts.

Many times, WE are the experts, which is why I am counting on everyone here to let me know what they know -- again, thank you for your post!

<laughing> All of this must seem a bit anal (because, let's face it, it IS), but my gut tells me this is something I need to pursue, so I'm going with it.

Gluten-Free Girl is what got me through the first couple of weeks -- just to know that there was someone else out there made me feel good. She has a great blog, too: glutenfreegirl.blogspot.com.

She is a good writer, too -- it is easy to identify with her feelings -- definitely a "comfort" read.

I've been meaning to try her recipes but haven't yet had the chance. Thanks for the reminder about her book!

I apologize, but I've read this in so many places that I no longer have a link to where it came from. You might find something through a google search. I've been gluten-free for more than 8 years and really haven't worried at all about sticky labels.

richard

Thanks; I understand.

Does anyone else out there have a reference to validate this?

The problem is that ANY book is going to be potentially out of date by the time it's printed. Certainly not worthless, but also not something you could necessarily rely upon solely.

I agree about The First Year book -- didn't care for it. I haven't read the Dummies book yet (I once tech edited a Dummies book and am a big fan) -- I have it on order through the library.

I really liked Healthier Without Wheat by Dr. Stephen Wangen -- it is also good for people who are non-celiac-gluten-intolerant -- it gives a great explanation about how important the Gliadin IgA and IgG test are -- as many of you here already know, a lot of doctors look only at the celiac side of things and not the non-celiac-gluten-intolerant.

I was going to read Hasselbeck's book, but not any longer. It is frightening to think of all the misinformation that might be out there -- I'm still pretty new to all this, so I still have a tendency to believe what I read if it is in a book published by someone who is supposed to be in the know.

Frustrating!

That was the first recipe of Julia's I ever cooked, and it IS fantastic. After that I figured, well, I know how to do this dish, so I cut corners, and it never does come out as good as the original

I've heard the same thing from others -- not the same unless you do it the looooooong, Julia way -- braised onions, the works. It is really worth it.

I just wanted to post that my husband and I made Julia Child's Beef Bourguignon -- we used Better Batter gluten-free flour (which they say you can use anywhere you'd use regular flour) and it was awesome! I imagine any gluten-free flour might be okay.

I've always wanted to try this recipe, and I'm sooooo glad I finally did. Wow - it is incredibly wonderful. An all day job, which is great if you love to cook like I do.

Also, I noticed on the calendar of events section of the board that on April 17 & 18 there's a Gluten-Free Cooking Expo in Chicago -- one of the topics is "Gluten-Free Julia Child

I have another thread going here about the stickers on fruit: safe or not? In the thread, the discussion led to envelope glue, and one of the posters mentioned that envelope glue containing gluten is a myth (thank you to the poster!)

The poster added that envelope information in a recently published book is questionable. (gluten-free Diet)

It make me wonder how many other books out there might not always have the best information or come from the finest research.

My question: Which books do you feel are the best when it comes to reporting the most accurate information?