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Pepper88

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  1. I've tried this one and it works great https://whipandwander.com/almond-peanut-butter-cookies/ --- INGREDIENTS 1/3 cup raw honey 1/3 cup peanut butter (may sub almond or sun butter) 5 tbsp coconut oil, softened 1 tbsp vanilla 1/2...
  2. This sounds so ridiculous, but I'm wondering if anyone knows about the gluten status of carbon water filters. I read that "activated carbon is carbon produced from carbonaceous source materials such as bamboo, coconut husk, willow peat, wood, coir, lignite, coal, and petroleum pitch." Is there anything...
  3. Thanks for the suggestions folks. I may look up the baked on paint if the tape doesn't hold up. Duct tape sounds like a good idea - right now I'm using packing tape over green mascing tape. I totally resonate. I find myself rewashing things excessively and washing/ drying/ putting away all my...
  4. Yikes, I'd be SO angry if someone used my stuff. I just re-bought a whole kitchen set and would definitely be breaking things if I had to buy another. Unfortunately having my own kitchenette is not feasible at this point. I do have color coded utensils and did take your tape idea to tape up the rest...
  5. Hi everyone. I share a kitchen with 3 other non-celiacs. I have my own storage cubbies and color code some of my things if possible. I was also wondering how folks labeled their kitchenware - pots, pans, baking sheets, kitchen utensils, etc. I'm failing to think of a method that is heat and...
  6. Wow, thanks again for the useful advice Ennis. The thin plastic cutting boards is a great idea, especially for travel. I like the idea of installing wooden ones on the surface beneath and layering thin ones on top. I'll save this post when I go shopping.
  7. Hello! So I'm finally ready to buy some new food prep equipment (after covering things with aluminum foil and parchment paper for nearly a year), and was wondering what material would be best for: - cutting boards - baking pans, sheets - strainer and colander - spatulas/ ladles/ etc I...
  8. Thanks for the validation. Its been a rough week and I really can't add on the risk of being glutened today. I guess no one really has much leeway on that!
  9. Nevermind folks, I dont know how I missed the red gluten-free stamp at the front. It should be safe.
  10. EDIT: This has been resolved. I'm pretty sure this is gluten free (see label below: "tested and confirmed gluten free..."), but the "manufactured in a facility that also uses..." phrase throws me off. There isn't gluten-free anywhere else on the label. It should be okay, right? I just made...
  11. I've been dabbling with this myself... so far I've found that I'm safest to go with the no scratches and porous surfaces rule. I typically am okay with just re-washing stainless steel and others.
  12. Thanks everyone. I'm going to try a thorough wash plus lining it and see if it does the trick. If not, I'll buy new ones. Bread baking brings me too much joy to give up.
  13. Oh and I just thought that lining the pans with aluminum foil would probably do the trick? I'm also going to self-clean the oven
  14. Do you by chance know what temp gluten breaks down at? I have been diagnosed celiac and IBS.