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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
1/13/11 12:17 P

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We have even worked out things like jelly, butter and peanut butter. If possible they use a spoon to scoop out what they want and the spoon is not allowed to go back into the container. No double dipping.

Mark
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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
1/12/11 8:16 P

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That's my plan... mark everything! (My family is really good, so far, about staying away from or being really careful with anything marked gf! :-))

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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TEDDYBEARDONNA's Photo TEDDYBEARDONNA Posts: 11,941
1/12/11 3:11 P

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What I did with my wooden spoons was write GF on in and everyone know exactly what it can be used for.



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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
1/12/11 11:51 A

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That is really good. I only use mine for gluten free foods, No one else in the family likes using the cast iron but they are my favorite pots. Wood spoons are cheap. So replacing them is not hard. You can get some that you can dedicate to your gluten free cooking.

Mark
Leader: Gluten Free and Healthy
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CINDYTW Posts: 5,783
1/11/11 10:09 A

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Thanks Mark! I will just scrub the heck out of them and reseason them then...and designate one for the gluten foods.

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
1/10/11 11:24 A

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The say that anything with porous surfaces can hold gluten in it. So they suggest replacement of them all. Even Silver-stone (Teflon) coated pans are considered a no-no. I just could not get rid of my cast iron skillets. I ran them through the dishwasher, which I know is a wrong thing to do with cast iron. I did it several times. And then re-seasoned them and have not had a problem with them since. And I am very sensitive. I just could not give them up. Wooden spoons are also very porous and can hold gluten

Mark
Leader: Gluten Free and Healthy
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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CINDYTW Posts: 5,783
1/9/11 10:44 P

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If you are just bloated that might be another thing. I got better cutting out dairy, but then also had to cut out some of the raw veggies I was eating. I prefer raw but found my system was just not able to handle it, especially carrots and celery. It is getting better and I can tolerate more than I did...just a thought. Or it could be another sensitivity like you said.

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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
1/9/11 10:27 P

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So, those of you "slowly phasing out" various utensils - have you noticed that you are affected by them at all? I am SOOOO much better now that I've removed gluten from my diet, but I've still got issues. I don't have the pain, nausea, joint pain, etc, but I still just don't feel great (mostly it's a feeling of bloating). I'm starting to recognize some hidden ingredients ("natural flavor" seems to cause problems about 50% of the time), but I'm wondering how much my cookware contributes. Or if I've just got other un-addressed allergies/sensitivities as well...

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
1/9/11 6:54 P

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I use stainless steel. I try to avoid chromed tools. I avoid coated surfaces on my cooking and baking pans. Pyrex and ceramic are my current favorite oven dishes. I do not cook with oils. Water, water and some water are the first steps in soaking and cooking, today. My crock pot is a hero for great married flavors, just be sure to have enough water in the pot here too.

The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (119,725)
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1/9/11 9:52 A

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I use silicon everything...mats, spoons, whisks...they all clean up great and though I try to not cross contaminate I live where wheat is in my kitchen since my husband and daughter love their bread and wheat spaghetti! I just wash silicone in hot water and dish soap and everything comes right off. It lasts and lasts too! Received silicone muffin cups for Christmas and my gluten free muffins fall out of them and into a freezer bag for storing...no mess and easy clean up! Silicone is a little spendie at the beginning but I have found it lasts and lasts! Smiles Barb emoticon

Smiles from Barb!!

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1/8/11 11:40 P

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You can buy toaster bags if you only have one toaster. They keep your GF bread from contamination. Luckily I'm not that sensitive. I just keep the toaster cleaned out, and I'm the one who uses it the mosts. Most GF breads need toasting, and what the guys eat doesn't.
Hadn't thought about the wooden utensils. I love cooking with them and think they'd be safer than plastic utensils when they get cracks or burns. Our pots and pans are new, and nonstick. I sure can't get rid of my Christmas gifts!
What about the silicon mats? Anyone know?
Kate

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CINDYTW Posts: 5,783
1/8/11 5:23 P

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emoticon emoticon emoticon Not the cast iron pans!! I have a set I just love that I use mostly for camping, and among other things, pancakes and toast!!

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ESTERRL Posts: 86
1/8/11 2:47 P

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emoticon so much for the information on wood spoons, stoneware, cast iron skillets, toasters, scratches in your coated pans that gluten can get in the grains, etc...
I am learning so, thank all of you on the Celiac Disease and Gluten-Free Team for the needed information. emoticon

Edited by: ESTERRL at: 1/8/2011 (14:49)
JENCORINNE's Photo JENCORINNE Posts: 1,933
1/8/11 2:14 P

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I've heard that with cast iron that if any gluten was cooked in it that it'd be in the seasonings so stopped using mine that I inherited from my Grandma.
I replaced all my wood spoons since gluten gets in the grains then CC the safe food.
If there's any coating on your pans that is scratched gluten can get in the scratches - I've been slowly replacing mine as funds allow.

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TEDDYBEARDONNA's Photo TEDDYBEARDONNA Posts: 11,941
1/8/11 2:14 P

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Plastic bowls



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ILLINITEACHER52 Posts: 7,257
1/8/11 2:11 P

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It would probably be best to use different spoons and pans if you are very sensitive. It sounds like you have most things already figured out.

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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
1/8/11 2:02 P

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Okay... I was reading about various places that gluten "hides" including toasters and such, and I'm wondering what else either needs to be dumped or avoided. (I am the only gf member of my household, so it's been a challenge, to say the least.) Here's what I've already done in this department...
1. I no longer use my stoneware emoticon unless it's covered in heavy duty foil. I am saving up for a new stoneware baking sheet (man those are $$$) for gf baking.
2. I no longer use the toaster.
3. I no longer use my bread-maker.
4. I have deep cleaned (cracks and all) Kitchen Aid Mixer.
5. We keep the regular bread and the gluten free bread in completely different locations... same with the flour, crackers, etc.

Here's what I'm wondering if I need to avoid/replace...
1. What about cast iron? Does that soak up gluten like stone ware does?
2. What about wooden spoons?
3. Is there anything else I might be missing?

Thanks for your help!
Michelle

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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