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

Are my bread pans/ muffin trays, etc. forever contaminated?


Pepper88

Recommended Posts

Pepper88 Explorer

I've been transitioning gluten free for the last few months and just made the most delicious "gluten-free" bread... only to land totally fatigued in bed unable to move with my stomach pounding 30 mins after eating. I realized that I didn't give my bread pan a thorough washing before using it. I'm wondering if my bread pans and muffin trays are salvagable with a good cleaning? They are metal.


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



Celiac.com Sponsor (A8-M):



Pepper88 Explorer

I found a similar thread that may have answered my question... check for scratches. Any other insights would be useful!

ch88 Collaborator

You can heat them really hot and the gluten will turn to charcoal which is gluten free. You could have another food sensitivity though besides gluten. 

Pepper88 Explorer
1 hour ago, ch88 said:

You can heat them really hot and the gluten will turn to charcoal which is gluten free. You could have another food sensitivity though besides gluten. 

Do you by chance know what temp gluten breaks down at? 

I have been diagnosed celiac and IBS. 

ch88 Collaborator

I don't know. I am guessing though that you could put a crumb or something similar in the pan. Once the crumb is completely turned to charcoal the pan is good to use. 

Pepper88 Explorer

Oh and I just thought that lining the pans with aluminum foil would probably do the trick? 

I'm also going to self-clean the oven

tessa25 Rising Star

I would think that washing the pans in your dishwasher (not over loaded) a couple of times would clean things enough. If they don't have old grease cooked into them.


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



Celiac.com Sponsor (A8-M):



Ennis-TX Grand Master

500F+ will destroy gluten proteins, Oven Self clean cycles exceed this and a commercial oven can go to 550F. A hour or so at this should destroy all gluten.

Unfortunately dishwashers now days use the rinse water from once cycle to clean in the next cycle to save water.....yeah not so good for CC issues now days.

For Bunt pans or thinks with a ton of crevices like spring form pans I would toss them and get new ones honestly.

If you need to get by cheap for awhile get some nordic ware microwave cookware. Of if you get the gill plates get the splatter cover as well thing is good to keep the  microwave clean and works over plain plates to.

Pepper88 Explorer

Thanks everyone. I'm going to try a thorough wash plus lining it and see if it does the trick. If not, I'll buy new ones.

Bread baking brings me too much joy to give up.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,079
    • Most Online (within 30 mins)
      7,748

    Kassie S
    Newest Member
    Kassie S
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      Could be the Ozampic is masking your expected symptoms.  Like an analgesic masks pain.  Qzampic slows digestion to lower the rate glucose enters the intestine to slow its effect on glucose level.  It seems it might also slow down the gluten entry into the intestine, reducing its trigger level for the antibodies.  Ultimately the damage from gluten is the same, just not as fast so the pain is less.  Sourdough bread has less gluten.  Ozampic siows its entry.
    • Wheatwacked
      You can sell it better if the whole family does gluten free.  If he does have Celiac Diease, it is genetic so either you, your spouse, or both have a 40% chance of also having Celiac.  There are over 200 non classic symptoms also caused by celiac disease not often considered by doctors. Joint pain, muscle pain, muscle cramps, osteoporosis, and allergies for starters.  
    • Wheatwacked
      Hello @MHavoc, thank you for your question and welcome to the clinic. First, has the contstipation abated with the GFD? If your are pursuing further diagnostics you must continue to eat gluten. Each lab has their own reference range for their test, but they indicate an H for high.  Typically anything above 11 is considered positive. Mild chronic inflammation (gastritis) can interfere with intrinsic factor for B12 leading to low B12 causing low MCHC (anemia). So what is causing your gastritis?  A high tTG IgA level generally indicates potential gastrointestinal problems most commonly associated with celiac disease.  Although the biopsy is the Gold Standard for diagnosis, not finding damage in the biopsy does not rule out Celiac Disease. It means they did not find damage where they looked.  The small intestine is over 20 feet long. Many here have been blood positive and biopsy negative, it just delays the diagnosis until you have enough damage to find and fit their diagnostic profile. The Ttg-iga is not only sensitive (90%) but highly specific (98%) and won’t show positive until the damage is severe.  It is estimated that 40% of first degree relatives of diagnosed Celiacs have undiagnosed Celiac Disease, so your sister is a big risk factor in whether you have it. Are You Confused About Your Celiac Disease Lab Results?  This article explains it better and is quite readable. Celiac Disease can cause deficient vitamin D.  Low vitamin D compromises the immune system.  Any other symptoms? liver enzymes?  Recent cold or flue? Celiac Disease and the malabsorption it causes through vitamin and mineral deficiencies can elicit symptoms not usually associated with Celiac Disease. Case in point maybe your gastritis and anemia.  
    • MHavoc
      As with most of the people that come here, I have questions and need perspective/info from this wonderful community.  Some background, started having severe constipation that would not abate even with softners (not really fun to talk about), so I was able to finally get in to see my primary and she scheduled some blood work.  One of things she wanted to test for is Celiac Disease due to my sister having celiac disease since a young child. Here are my test results: MCHC = 31.4 so considered slightly low TISSUE TRANSGLUTAMINASE AB, IGA = 78.8 H So with that result, I was scheduled for an endoscope for confirmation of celiac disease, but I am very confused with the results: Diagnosis 1. Duodenum, biopsy: -No pathologic alteration. 2. Stomach, biopsy: -Mild chronic inflammation with reactive epithelial change -H. pylori not identified on immunostained section. -No intestinal metaplasia or dysplasia I am now scheduled to meet with a GI Specialist from the Celiac team, but that won't be until after the New Year.  I would appreciate thoughts about the biopsy report to understand whether it confirms the celiac disease as was indicated by the blood test results. I have been gluten free for two weeks and it is a very difficult adjustment for me as an older 50+ person.
    • Vozzyv
      Anyone else have intermittent left ear ringing and outer right ear pain? Both seem to happen in the evenings. 
×
×
  • Create New...