Gluten Free Kitchen?

[jnmast]

Hi Everyone~
Symptom free on slow taper (since diagnosis in March) I've become extremely aware of need for diligence in the gluten free arena.
I am following a fairly limited diet and hopeful that it will help me continue to wean Budesonide successfully. That being said, I'm really concerned about the possibility of cross-contamination in my own kitchen--- no kids, just myself and my partner... who is very understanding and willing to change and help AND also loves bread, crackers, etc.
We also enjoy entertaining and sharing meals with family and friends.

So unofficial poll on gluten free environment here-- would be grateful for shared thoughts and/or experiences--
on deciding to keep an entirely clean kitchen, to the extent of eliminating all gluten products/ cooking, etc.

Thank you!

[Gabes-Apg]

In early stages of healing, I would react to small amounts of contamination.
After years of healing, I don't.

My thoughts on your question, - everyone is different.
For those super inflammation and super sensitive totally clean GF kitchen is essential.
For others they have attained good remission while sharing kitchen.

[tex]

I agree with Gabes and I would add that porous cooking utensils (teflon-lined, wooden, etc.) and cutting boards should be avoided because they can retain some gluten to contaminate future meals, as can cracked pots. Also, baking (especially with wheat flour) should be avoided. An open sack of flour in the house is just about a guarantee of cross-contamination for your food. It drifts and settles everywhere, no matter how carefully it's handled.

Tex

[jnmast]

Gabes and Tex,
Truly appreciate your words/ insight.... adding it to the mix for balance in ongoing, relentless questions and daily decisions-- choosing wise caution over fear, since that energy is not helpful for healing. Shared your thoughts with my partner and we are in agreement to go GF in our home.

So many changes--this really has been quite a journey of 'recovery' .. life-changing and not for the faint of heart.
Could not be at this point with all of the support, encouragement and help I've found in this group.

Thanks again!

[brandy]

Jacqueline,

Welcome!

I have an interesting story to share. Mom is celiac. Dad does not eat GF. I personally cooked dinner for the three of us at Mom and Dad's house. I cooked steaks, baked potatoes and broccoli. All of the foods were naturally GF. I had a pretty severe
gluten reaction the next morning. In retrospect I think it was from contamination. I suspect the frying pan or the dishes
were gluten contaminated. This experience taught me how important a GF kitchen is.

Brandy

[Deb]

Jacqueline, though I am no longer super sensitive to gluten ( ie. occasional soy sauce doesn't cause me issues) I decided a few years ago I wasn't going to cook with gluten anymore in my kitchen. It broke the hearts of some of the family (think Thanksgiving finger rolls) but I really hated all that flour flying around. I figured if someone wants it bad enough I'll show them how to make them. The only thing I still offer, on occasion, is regular bread to kids and grandkids if needed. GF is just usually not that good. If I have to heat wheat bread, I put it on foil to prevent oven/pan contamination. Deb

[jlbattin]

I also do ok with an occasional cross contamination, but I got rid of everything flour and gluten in my kitchen quite a long time ago. My family (usually just my hubby and I) but others upon occasion eat what I can eat or go somewhere else. The only thing I have in my refrigerator is the regular milk my hubby eats on cereal every morning. Otherwise, I have no gluten, dairy, or soy in my house. I have replaced my old pans over time and I don't have any trouble at all.

[jnmast]

Thanks again to all... we cleaned out the pantry, cupboards, etc. today and hope to continue along this path.
It helps to hear of your shared experience!