Anytime you want help or advice, just let me know!! BTW the offending substance in gluten (aka gliadin) which is the protein that makes a celiac sick, is not soluble in water. So when cleaning up the kitchen, if you don't have a dedicated area, pots and utensils (which is the ideal) be sure to wipe everything down with alcohol to dissolve the gluten. Something like 151 works great or any alcohol based cleaner.
Also to avoid cross contamination don't use porous surfaces for both gluten and non-gluten dishes. For example, wood or plastic cutting boards, wooden spoons, teflon pans or cast iron skillets can all contain hidden bits of gluten even after being cleaned. It's best to use stainless steel utensils and pots and pans if you have to share. It's fine to use the other types mentioned as long as they're new and have never had gluten cooked in/on/with them.
I'm putting together a blog of all my recipes if you want to use them please feel free: http://grainfree4uandme.blogspot.com/ I'm still adding to it so check back for updates.
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I'm going to be managing the kitchen here and there are 4 GF folks out of 25. I'm a bit overwhelmed.
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Also to avoid cross contamination don't use porous surfaces for both gluten and non-gluten dishes. For example, wood or plastic cutting boards, wooden spoons, teflon pans or cast iron skillets can all contain hidden bits of gluten even after being cleaned. It's best to use stainless steel utensils and pots and pans if you have to share. It's fine to use the other types mentioned as long as they're new and have never had gluten cooked in/on/with them.
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http://grainfree4uandme.blogspot.com/
I'm still adding to it so check back for updates.
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