Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten pizza party in my house?

GFAnnie

By GFAnnie
in Coping with Celiac Disease

Recommended Posts

GFAnnie Explorer
GFAnnie
Posted

This will probably sound like a silly question but bear with me! My children and I all have celiac, therefore, my outnumbered husband stays pretty much 100% gluten free at home, making our entire home gluten free. Holiday entertaining is about to begin here, and I have a large group coming next weekend. I would like to keep it simple and order out pizza. There's no way I can afford gluten free pizza for all, which leads me to the idea of ordering regular old gluten pizzas for the guests, but it kind of freaks me out to fill my kitchen with all that gluten.  I will add that we are NOT sensitive, at all, so this shouldn't result in weeks of serious gluten symptoms. However, exposure is exposure, right? So what do you think? Would you do this? Any special precautions you would take? I have a pretty small kitchen so it would be hard to contain anything to one area.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

There is no way in h$)& that I would allow a gluten pizza party in my house.  Instead, I would opt for something like salad and chili, tacos, a baked potato bar, stew....the list is endless and cheap.  All can be easily thrown together and prepped during the week.  

I do get the desire to just order out though.  But to risk being miserable for Christmas holidays seems really risky to me!   But that may be just me.   

Gluten is just not allowed in my house.  No one has ever complained. Well, once we had burgers and I offered no buns.  We just used iceberg lettuce to wrap.  Oh, those gluten folks complained, but whil they were eating, I overheard them saying  it was the best burger they ever had!  

 

kareng Grand Master
kareng
Posted

I would and have done something like that. I get sick from a little cc, but this has worked for me.   It costs too much to give everyone gluten-free pizza.  I have a big enough kitchen to keep my gluten-free pizza or whatever away from the gluten stuff.  You could use paper plates.  Then scrub up after.  If ÿou are serving salad or something else, keep some separate for the Celiacs.  Serve a gluten-free  dessert, but know that, unless you hand each serving to people, the Celiacs can't have the  leftovers.  

kareng Grand Master
kareng
Posted

Just saw the small kitchen comment - put the gluten pizzas on a table in the living room when the pizza comes, or something  like that & keep the gluten-free stuff in the kitchen?  Or serve dinner in the basement rec room?  If your kids aren't old enough to know not to eat the gluten stuff, then this probably won't work too well.  

Ennis-TX Grand Master
Ennis-TX
Posted

FREEZER PAPER, stuff is a life saver, also disposable table cloths. IF YOU can opt for outdoor entertaining and doing it outside that way you do not have to worry about gluten crumbs everywhere in the house, on the door knobs, couches, chair arms etc.  IF you can not do it outside get disposable everything, cups, plates, utensils, serving platters, table cloths, and line everything to keep your place safe and make cleanup a breeze.

Udream2 Newbie
Udream2
Posted

My daughters school ordered pizza for the whole school b/c power went out and she got glutened, she did not eat any. I feel Pizza is a huge risk as flour is airborne more easily. Plus pizza is greesy, messy and crumb crust. I personally couldn’t do that in our safe home. I do see your point though about making it easy but the gluten can stick around a long time after the party and exposing your family. 

kareng Grand Master
kareng
Posted
1 minute ago, Udream2 said:

My daughters school ordered pizza for the whole school b/c power went out and she got glutened, she did not eat any. I feel Pizza is a huge risk as flour is airborne more easily. Plus pizza is greesy, messy and crumb crust. I personally couldn’t do that in our safe home. I do see your point though about making it easy but the gluten can stick around a long time after the party and exposing your family. 

But I don't think they were making the pizza - so the flour from making the crusts wouldn't be flying around  in her house or the school.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted
1 hour ago, kareng said:

But I don't think they were making the pizza - so the flour from making the crusts wouldn't be flying around  in her house or the school.

The issue with pizza is you pick it up by hand....you pick up grease coated gluten, you then touch door handles, desk, arm rest on chairs, counters, chairs, remotes, switches, water facets.....spreading gluten residue with sticky grease everywhere. Then someone else touches then touches their gluten free food, or their lips...BAM glutened .....pizza is one of those high risk foods for CCing stuff. The grease + flour/gluten residue makes it spread, does not help if people eat it with their bare hands not a utensil.....Sorta why I suggested a outdoor party over indoor....

Victoria1234 Experienced
Victoria1234
Posted
13 minutes ago, Ennis_TX said:

The issue with pizza is you pick it up by hand....you pick up grease coated gluten, you then touch door handles, desk, arm rest on chairs, counters, chairs, remotes, switches, water facets.....spreading gluten residue with sticky grease everywhere. Then someone else touches then touches their gluten free food, or their lips...BAM glutened .....pizza is one of those high risk foods for CCing stuff. The grease + flour/gluten residue makes it spread, does not help if people eat it with their bare hands not a utensil.....Sorta why I suggested a outdoor party over indoor....

Exactly the same reason I wish I could wear a hazmat suit when I have breakfast duty at the elementary school! Pancakes, waffles, cereal, muffins, corn dogs, all spread everywhere with messy dirty little hands, ugh. I wash my arms up to the elbows after that.

Ennis-TX Grand Master
Ennis-TX
Posted
2 minutes ago, Victoria1234 said:

Exactly the same reason I wish I could wear a hazmat suit when I have breakfast duty at the elementary school! Pancakes, waffles, cereal, muffins, corn dogs, all spread everywhere with messy dirty little hands, ugh. I wash my arms up to the elbows after that.

Why I had to quit the standard food industry years ago after dia. I semi joke about working in a standard restaurant etc or helping out but going in with a Open Original Shared Link

Although after your mentioned hazmat I can think of serving food in this and and the looks you would get.
Open Original Shared Link

Victoria1234 Experienced
Victoria1234
Posted
23 hours ago, Ennis_TX said:

Why I had to quit the standard food industry years ago after dia. I semi joke about working in a standard restaurant etc or helping out but going in with a Open Original Shared Link

Although after your mentioned hazmat I can think of serving food in this and and the looks you would get.
Open Original Shared Link

It doesn't come in purple so I can't wear it, lol. God these little kids and all their germs I really should be wearing that suit. 

cap6 Enthusiast
cap6
Posted

Wouldn't!  Couldn't!   Shouldn't!   Oh my!  I hear  what some are saying about keeping areas clean, but no way.  I get not wanting to cook for a big group but a couple pretty easy, and cost effective, thoughts are a simple crock pot or two of chili, taco bar, potato bar or a salad bar.  I just did a Xmas party for 22 people, only 4 of us are gluten free, and did crock pots of chili.  for bread I bought gluten free hamburger buns, sliced them and then quartered them.  It made great bread garlic bread.. 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,911
    • Most Online (within 30 mins)
      7,748
    Deborah anne
    Newest Member
    Deborah anne
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      My old results (almost a year ago) are: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months and after I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   I didn't have any symptoms now except tiredness but I think it's just work. I'm not IgA deficient as you can see so I don't need to do this Deamidated gliadin peptide IgG test. But I do because it's sometimes not in the normal range. What do you think this time? I think I don't have celiac disease. But this test... 
    • Wheatwacked
      Anyone else with very high HDL?

      By Wheatwacked · Posted

      @plumbago, I found a good PDF on cholesterol:  Unlocking the mysteries of VLDL: exploring its production, intracellular trafficking, and metabolism as therapeutic targets I just started it, but it may have answers for us, with whacky cholesterol.  The pharmaceuticals don't seem to be interested in anything but statins.   "The nicotine in tobacco causes a decrease in the HDL cholesterol level. " Maybe you should start smoking? 🤪 I have high LDL and low HDL.  It is genetic mutations in the LDLR, APOB, PCSK9, or LDLRAP1 genes. My whole family is on statins for Familial Hyperliperdemia except me.  December I had ultrasound and cat scan for Carotid Artery blockage and both sides are above 85% blockage.  I started on Atorvastatin and that made me weaker than ever, even with CoQ10.  I asked for and got prescription for 2000 mg/day Nicotinic Acid B3 and in the 3 weeks my numbers changed. I am feeling realy good lately.  Stronger and more flexible.  Sleeping better.  Getting roto router (TCar) as soon as I get clearance from a cardiologist.  I expect that by my next blood panels in April to be even better. I am beginning to believe that like vitamin D where the RDA only accounts for preventing Rickets, the RDA for B3 is way underestimated.   From Oct 22 to Jan 17: A1c from 13.5 to 10.2 eGFR from 55 to 79 Triglyeride from 458 to 362 Total cholesterol from 245 to 264 HDL from 27 to 44 VLDL from 84 to 68 LDL from 134 to 154
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      I have taken thiamine on and off (just not at this exact moment), and I’m not sure it's made any difference. Yes, I almost always “fast” (12 hours NPO) for blood tests, as do a great many other Americans, so I tend to think that’s not it. All I can say is that the mystery continues. I could do some speculating here…well, heck, let me go ahead and speculate now: The lab ranges we all see on our reports are more or less the averages of Americans who have had those blood tests. Now, it’s up to you and me whether or not to think of the average American as healthy. I can make arguments both ways, more often than not, on the negative. My point here is that maybe the current range of HDL is somewhat skewed (ie, low), and maybe just maybe my super high (plus 100s) HDL results are not something to worry about; the range just needs updating. Why do I say this? Because pre-celiac disease diagnosis, my HDL values were in the normal range, but post celiac disease diagnosis, my HDL levels are way above average. See where I’m going? My trusty guidebook on celiac disease, Recognizing Celiac Disease by Cleo Libonati, RN, BSN, says that HDL increases after being on the gluten free diet. Or can increase, I guess. Then again, it could be something else. ¯\_(ツ)_/¯ In thinking of going to a cardiologist, I sort of fear that he/she will be dismissive of a link to celiac disease, treated celiac disease, and would not therefore be considering all possibilities. @trents I'm sorry you've been diligently working on your numbers to no effect. That must be frustrating. LDL is a world that is far better understood than HDL, so for you there's maybe less "mystery." Familial hypercholesterolemia is for sure something that can be tested. Outside of that, you're right, genetics can determine a general pattern.
    • trents
      Anyone else with very high HDL?

      By trents · Posted

      Well, I have the opposite problem. My LDL has been moderately high for years. I eat healthy and exercise regularly but can't seem to move that meter. I used to be on a statin (and my doctors want me to go back on one) and it brought both HDL and LDL down but the ratios never changed. I think a lot of that cholesterol stuff is just baked into the genes.
×
×
  • Create New...