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Dermatitis Herpetiformis
Discussions concerning the skin condition associated with celiac disease.
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- Scott Adams replied to S V's topic in Gluten-Free Foods, Products, Shopping & Medications3
Cooking with Scallop Medalions
I believe I've seen them at Costco still in the shells (in the frozen seafood area), which might be a safe way to go. -
- Scott Adams replied to Dora77's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease7
Is this safe for someone with celiac disease?
A dedicated rack is a great idea if everyone in the house understands and supports the idea, and just to clarify, I didn't recommend just wiping the rack down, but washing it well in soap and hot water. -
- S V replied to S V's topic in Gluten-Free Foods, Products, Shopping & Medications3Cooking with Scallop Medalions
Thanks, I appreciate you getting back to me. Sometimes the retailers don't have content info on products they sell and they have rewrapped them with no ingredients list. Guess I'll stick to prepackaged medalions with all the info.- 1
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- ShariW replied to dlaino's topic in Coping with Celiac Disease5Coping with celiac
I find that I sometimes have symptoms due to cross-contact with foods that *might* be contaminated in the processing. 100% gluten-free certification is something I look for in every processed food I consume.- 1
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By Scott Adams · Posted
I believe I've seen them at Costco still in the shells (in the frozen seafood area), which might be a safe way to go. -
By Scott Adams · Posted
A dedicated rack is a great idea if everyone in the house understands and supports the idea, and just to clarify, I didn't recommend just wiping the rack down, but washing it well in soap and hot water. -
Thanks, I appreciate you getting back to me. Sometimes the retailers don't have content info on products they sell and they have rewrapped them with no ingredients list. Guess I'll stick to prepackaged medalions with all the info.
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I find that I sometimes have symptoms due to cross-contact with foods that *might* be contaminated in the processing. 100% gluten-free certification is something I look for in every processed food I consume.
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I would not be comfortable with just wiping down the rack after a gluten-containing food was cooked on it. When I cook pizza in the oven, my gluten-free pizza goes on the top rack - nothing else is ever placed directly on that top rack, gluten or not. Contact with minute traces of gluten cause me symptoms within a few hours. If I heat a gluten-free roll in my toaster oven, I place it on a small bit of foil so that it does not directly contact the rack that *might* have traces of gluten on it.
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