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Living With A Non-celiac Family

NorthernElf

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NorthernElf Enthusiast
NorthernElf
Posted

Ok, so I'm part of a family of 5 (I'm mom). About 4-5 years ago I had this massive virus that left me unable to eat for over a week (well, unable to keep anything in) and suddenly I'm celiac (after years of stomach issues). Anyway...it's been one heck of a learning curve and a long journey that is still ongoing. I was wondering what people out there who are the celiac in the family, esp. if you are one of the heads of the household but not necessisarily so, do to cope. I thought I would share some of my strategy.

I no longer make pizza crust from scratch (with wheat flour) - I buy pizza shells and go from there.

I do make cookies...carefully. I make muffins too but from mixes instead of from scratch.

I use sweet rice flour to make sauces, along with Glutino mushroom soup mix or gluten-free boullion.

I threw out our breadmaker - too many wheat crumbs everywhere.

I have my own muffin tins, bread tin, cake pan, cutting boards & knives, etc. I have my own gluten free corner in the kitchen, complete with sign to remind folks. I got tired (and literally sick ) of cross contamination.

I bake & package in small bags a lot of gluten free stuff. Even before I never liked bought baking so I do my own.

I travel with a lunch bag that has a shoulder strap...everywhere I go.

My locker at work has a lot of food stored in it (small tuna tins, Mrs. May's snacks, baked Cheetos 100 calorie packs, etc.).

We eat a lot of rice and potatoes and sweet potatoes.

I'm sure there's more but that's all I can think of right now... :P

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bakingbarb Enthusiast
bakingbarb
Posted

You and I are pretty much in the same boat. I don't bake like I used too, homemade pizza crust was a weekly affair at our house. New pans for muffins, breads etc. I use parchment paper if I can.

I don't travel with food only because I haven't smartened up yet! I do have Lara bars with me at all times though BUT if we are going somewhere I eat first.

Rice, potatoes, risotto, corn bread (thank goodness for cornbread).

Sweet rice flour is great for sauces and such.

I enjoy the coconut flour for things like biscuits and want to figure out how to incorporate it more. It adds height and texture to cakes and quick breads which is missing with the gluten free flours. The coconut flour recipes though are too eggy tasting, they are good eating but too eggy. Hence I am trying to use it in other mixed flour recipes.

My family doesn't eat as much breads or pastas as they used to BUT when they eat bread I darn near panic and have to walk away and I don't allow myself to say anything. I don't get sick from them, I am very cautious and clean very well any surface my food touches. But it still makes me want to go into a panic. They are pretty good at cleaning up and thankfully they don't really cook, just make toast or a sandwich. They try but I can panic at the drop of a crumb.

ShayFL Enthusiast
ShayFL
Posted

I got a new kitchen at the same time Dx. So it is 100% gluten free. I got lucky here.

My family DH and DD agreed, no gluten in the house. We set up a "station" in the garage for gluten products. We used the old refridgerator and microwave, toaster and set them up out there with a table. They can then eat outside of the garage in a patio area. It has worked out very well. And I have found that they rarely bother to eat gluten foods anymore. They just eat gluten-free inside. :)

Phyllis28 Apprentice
Phyllis28
Posted

I only cook gluten free. My son and husband are not gluten free. Gluten bread, muffins, and cookies are bought at the bakery. Gluten pizza comes from the pizza parlor. All gluten products are kept outside the kitchen.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

I eat gluten free while my husband does not. We have separate counters in the kitchen. When my parenst come to visit I explain to watch out with containers and hamburger buns etc (they are nice about it but are not use to it so it tends to slip their mind).

In our refridgerator we have separate butter and jam containers (I put a cute sticker on mine or Gluten-free). Our pantry is separate as well, all of his gluten containing foods are on a separate shelf than mine. Then we have shelves are that just normal foods that we can both have that don't contain gluten.

I recently tried Gluten Free Pantry French Bread/Pizza for pizza crust it is very good -- makes two big pizzas (even my husband likes it which is great). We eat gluten free dinners and sometime fend for yourself night where we each make what we want and eat together still.

Have you looked into your beauty products, shampoos, lotions, soaps, house cleaners etc? Even dog food -- a lot of dog food has wheat in it and you can CC from that.

There could be something that you are eating that you cannot tolerate. It took me a while to figure out that tapioca starch/flour bothered me.

GOOD LUCK :)

missy'smom Collaborator
missy'smom
Posted

Baking used to be my hobby that I loved but I gave it up completely. I gave away some old pans and kept others. My son eats gluten-free snacks with me and lots of fruit based snacks and desserts. I make all meals gluten-free. We don't have toast at breakfast and my husband doesn't like pancakes so Ds and I eat gluten-free pancakes and very occasionally waffles. We have alot of hash browns and other potatoes for the a.m. My son and husband occasionally have bread or noodles and only very occasionally order a pizza for them. We eat alot of rice. All my cast iron is dedicated gluten-free. All my steel pans are gluten or gluten-free OK. We have one gluten-free and one gluten only non-stick pans. Separate strainers for gluten and gluten-free. Gluten toaster is on the small separate counter-top on the other side of the kitchen. I take my food(bentos) everywhere-church potlucks and bible study dinners etc. If we go somewhere a few hrs. away for the whole day, I'll eat breakfast before we leave, bring a meal and eat the third one out. I've brought meals into a restaurant several times when we've been away from our home area and my family or friends ordered off the menu and had no problems, just told the server I have multiple allergies. I make non-sandwich based school lunches for my son so always have a stash of main-dishes in the freezer that don't need to be warmed up before eating(I defrost and warm up before going and cool down before putting the lid on) in case I need a meal to go.

bakingbarb Enthusiast
bakingbarb
Posted
I take my food(bentos) everywhere-church potlucks and bible study dinners etc.

What are bentos?

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missy'smom Collaborator
missy'smom
Posted
What are bentos?

Open Original Shared Link

Probably more than you wanted to know here!

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    • trents
      I think a UTI caused by Aspirin, made me a Celiac

      By trents · Posted

      Welcome to the forum, @jimmydee! Celiac disease is an autoimmune disorder, meaning the consumption of gluten triggers a response by the immune system that causes the body to attack it's own tissue. Celiac disease has a genetic base that requires some kind of trigger for the genes to be turned on. We know that there are two primary genes responsible for providing the potential to develop celiac disease and we know that about 40% of the population carries one or both of these genes. However, only about 1% of the population actually develops celiac disease. So, that tells us that something more than just having the genes is necessary in order to develop celiac disease. Something must trigger those genes to wake up and produce the active disease. It's that "something" that we are struggling to understand and that is somewhat of a mystery. But there is a growing body of evidence pointing to the culprit being a disruption of the proper balance of microorganisms in the gut. Apparently, the microorganisms that live in our intestines produce chemicals that regulate the size of the openings in the mucous lining of our small bowel. A disruption in the healthy balance of this microorganic community causes an increase in the size of the openings in the mucous lining. This in turn allows protein fragments from the food we eat that are larger than normal to invade the mucous lining where they are detected as threats by the immune system. This is what is happening with gluten for those with celiac disease. The attack in the mucous lining of the small bowel by the immune system on these incompletely broken down gluten components causes inflammation and, over time, as we continue to consume gluten, it damages the mucosal lining of the small bowel which results in the loss of efficiency of nutrient absorption. This mucosal lining is made up of millions of tiny finger like projections that create an enormous surface area for the absorption of nutrients when healthy. The "wearing down" of these millions of finger-like projections due to celiac inflammation greatly reduces the surface area and thus the ability to absorb nutrients. This in turn typically results in numerous health issues that have a nutrient deficiency base. But the answer to the question of why there seems to be an epidemic of celiac disease in recent years may not be simple. It may have many facets. First, we don't know how much of this epidemic is real and how much is apparent. That is, how much of what we perceive of as a dramatic increase in the incidence of celiac disease is simply due to greater awareness and better detection methods? Celiac disease is not new. There is evidence from ancient writings that people suffered from it back then but they did not have a name for it. And it wasn't until WW2 that gluten was identified as the cause of celiac disease. Current thinking on what is causing imbalance in gut biology has put forth a number of causes including overuse of antibiotics and pesticides, environmental toxins, fluoridation of drinking water, preoccupation with hygiene and sanitation, and the western diet. https://www.celiac.com/celiac-disease/theories-on-the-growing-prevalence-of-celiac-disease-and-gluten-sensitivity-over-the-last-half-century-video-r6716/?tab=comments#comment-25345 All this to say that I doubt your UTI or the low dose aspirin had anything to do with the onset of your celiac disease. It was probably just coincidence unless the UTI was the stress trigger that activated the celiac potential genes. The onset of celiac disease an happen at any stage of life and many people report it following a period of illness. But what is interesting about your low dose aspirin theory is that aspirin is in a class of medications known as NSAIDs (Non Steroidal Anti Inflammatory Drugs). Scientific studies have shown that long term use of NSAIDs can damage the villous lining of the small bowel in the same way as celiac disease.  The other thing I wish to point out is that unless you have actual testing done for celiac disease, you can't be sure if you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms, the difference being that NCGS doesn't damage the lining of the small bowel. There is no test for NCGS, celiac disease must first be ruled out. NCGS is 10x more common than celiac disease. The antidote for both is a gluten free diet.
    • julie falco
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      By julie falco · Posted

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    • jimmydee
      I think a UTI caused by Aspirin, made me a Celiac

      By jimmydee · Posted

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    • knitty kitty
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    • knitty kitty
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      By knitty kitty · Posted

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