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

Waffle Maker

Ahawk
 Share
Go to solution Solved by trents,

Recommended Posts

Ahawk Newbie
Ahawk
Posted

Good Morning! So I got a European waffle maker, it has 5 hearts connected to each other a couple months before I found out I had Celiac. I only used it a few times with gluten filled waffle batter. Since then, I have only used gluten free waffle batter for my children. I was wondering, could it be safe for me to eat from that waffle maker? If not now, maybe eventually? Does Gluten just permanently stay there even after wiping down and not using gluten batter anymore? I ask because I have always wanted a waffle maker like this and I hope I can use it for myself some day. Just wondering if anyone knows info related to this. Thanks for reading.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


trents Grand Master
trents
Posted

Should be safe I would think, especially if cleaned well. Can you scrub the surface? Is it submersible? If not can you scrub and clean the surface without submerging it? 

Link to comment
Share on other sites
Ahawk Newbie
Ahawk
  • Author
Posted
7 minutes ago, trents said:

Should be safe I would think, especially if cleaned well. Can you scrub the surface? Is it submersible? If not can you scrub and clean the surface without submerging it? 

Thanks. It is not submersible, but I can wipe it off. I only used it a few times with gluten and now only gluten free for 4 months now. I am still figuring this new lifestyle out.

Link to comment
Share on other sites
  • Solution
trents Grand Master
trents
  • Solution
Posted

I would use some kind of brush and soapy water to get down into the valleys just to make sure. 

Link to comment
Share on other sites
Ahawk Newbie
Ahawk
  • Author
Posted
1 hour ago, trents said:

I would use some kind of brush and soapy water to get down into the valleys just to make sure. 

Thank you

Link to comment
Share on other sites
knitty kitty Grand Master
knitty kitty
Posted

@Ahawk,

Welcome to the forum! 

I agree with @trents. 

Clean the waffle maker as best you can and enjoy your waffles and waffle maker!

 

Link to comment
Share on other sites
Ahawk Newbie
Ahawk
  • Author
Posted

@knitty kitty thanks

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Beverage Rising Star
Beverage
Posted

Clean well as others have said, use a toothbrush or brush of some kind to clean out all corners, edges, valleys, etc.  After all that cleaning, I would also make a batch of gluten free waffle mix and make a bunch of waffles and throw them out, don't eat those.  Perhaps that will help pick up any remaining stuck on or hard to get stuff.  I did this with one pan I didn't want to toss and I didn't have any issues that I know of. 

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      125,810
    • Most Online (within 30 mins)
      7,748
    Niki111084
    Newest Member
    Niki111084
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      69k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RMJ
      Implications of glutening after repairing villi

      By RMJ · Posted

      It will not undo all of the healing.  If it did, diagnosis of celiac disease would be much easier!  To have enough damage to see on an endoscopy requires several weeks of gluten ingestion. 
    • Jean Shifrin
      Implications of glutening after repairing villi

      By Jean Shifrin · Posted

      HI, I am new to this and am still in 'repair' mode, which I know will take time. But I'm wondering if anyone knows what happens if you ingest gluten after you have made a lot of progress in repairing your villi. Does anyone know if you just have a short-term issue? Or does an accidental ingestion of gluten derail all the work you've done and set you back to square one? Thanks.
    • Scott Adams
      Is McDonald's Safe for Gluten-Free Orders?

      By Scott Adams · Posted

      Hydrolyzed wheat is wheat protein that has been broken down into smaller components through a chemical or enzymatic process called hydrolysis. This ingredient can be found in various products, including cosmetics, personal care items, and some food products. For people with celiac disease, hydrolyzed wheat is generally not safe to consume because it still contains gluten proteins, even in its broken-down form. Though hydrolysis reduces the size of these proteins, it doesn’t fully remove the components that trigger an autoimmune response in people with celiac disease. In food products, hydrolyzed wheat protein still poses a risk and should be avoided. With regard to the McDonald's French fries, the total amount of hydrolyzed wheat in the flavoring is small, and the amount that ends up in an order of fries is even smaller, and likely below 20ppm. McDonald’s states that the fries are gluten-free by ingredient and free from cross-contact with gluten-containing foods in their dedicated fryers. Third-party tests and statements by McDonald's confirm gluten levels are below the FDA threshold for gluten-free labeling (20 parts per million or less). So, while McDonald’s USA fries may be gluten-free based on testing, some people with celiac disease still approach them cautiously due to the past concerns and individual sensitivities.
    • trents
      Is McDonald's Safe for Gluten-Free Orders?

      By trents · Posted

      Here is an excerpt from this article: https://pmc.ncbi.nlm.nih.gov/articles/PMC82695:   Studies have shown that various peptidases of fungal, plant, animal, or bacterial origin are able to hydrolyze gluten into harmless peptides. According to SDS‐PAGE pattern, proteolytic enzymes hydrolyze gliadins (Heredia‐Sandoval et al., 2016; Scherf et al., 2018; Socha et al., 2019; Wei et al., 2018, 2020). Bacterial peptidase (Krishnareddy & Green, 2017), fungal peptidase (Koning et al., 2005), and prolyl endopeptidases (PEPs) (Amador et al., 2019; Janssen et al., 2015; Kerpes et al., 2016; Mamo & Assefa, 2018) thoroughly degrade gliadin fractions to decrease gluten concentration and influence celiac disease. Aspergillus niger derived PEP (AN‐PEP) were assessed in clinical cases for their impact on modifying immune responses to gluten in celiac patients (Lähdeaho et al., 2014). Guerdrum and Bamforth (2012) reported that PEP addition in brewing technology decreased the prolamin and all of the identified immunopathogenic gluten epitopes in beer production (Akeroyd et al., 2016). On the contrary, many of the recent investigations which employed enzyme‐linked immunosorbent assay (ELISA), mass spectrometry, and Western blot analysis reported that PEP did not thoroughly destroy the whole gluten proteins (Allred et al., 2017; Colgrave et al., 2017; Fiedler et al., 2018; Panda et al., 2015), which indicates that beers treated with PEP are not safe for celiac disease patients. Anecdotally, this excerpt supports what we hear from the celiac community on this forum with regard to "gluten free" hydrolyzed wheat products and that is that some still react to them while many don't.
    • Scott Adams
      Anybody else have a similar experience...theories welcome as its something which i dont really understand.....

      By Scott Adams · Posted

      There aren't good studies that have been done on celiac disease remission, and I'm going from a distant memory of an older post here, but the longest remission that Dr. Stefano Guandalini from the University of Chicago Celiac Disease Center has witnessed was ~10 years, then the symptoms of celiac disease and the damage came back. The real issue though, is that you still could increase your risk of various related diseases and disorders by eating gluten, but again, celiac disease remission has not been studies enough to know what health risks you might face.
×
×
  • Create New...