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Avoiding Gluten Cross-Contamination For Celiac Disease - Emaxhealth

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted

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eMaxHealth

Cross contamination with gluten is a serious problem for people with celiac disease, and it extends beyond the fear of eating at an unknown restaurant or fast food chain. Although it is easier to control the cooking environment at home, contamination ...

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    • Scott Adams
      Cooking with Scallop Medalions

      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.
    • Scott Adams
      Is this safe for someone with celiac disease?

      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.
    • S V
      Cooking with Scallop Medalions

      By S V · Posted

      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. 
    • ShariW
      Coping with celiac

      By ShariW · Posted

      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. 
    • ShariW
      Is this safe for someone with celiac disease?

      By ShariW · Posted

      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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