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Newbie Questions

FranDaMan

By FranDaMan
in Dermatitis Herpetiformis

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FranDaMan Apprentice
FranDaMan
Posted

I broke out on my elbows, buttocks and knees in mid-December. Searching the web I concluded DH and was subsequently confirmed by skin biopsy. I'm currently on Dapsone and the rash is well in check. I'd love to say I'm totally gluten free but I'm more likely gluten-lite as another poster refers to. I haven't consciously had any gluten since the diagnosis but also haven't yet replaced the toaster and wooden spoons and stuff. That is coming very soon, though.

So the first question is (and it is more for my wife than me as I've accepted my fate) is there a distinction between DH (confirmed) and celiac? Is there a distinction between gluten intolerance and celiac? I know the diet is the same either way but is there actually a difference?

I'm very symptom free with the exception of the rash. I've concluded from all the posts and reading I've done in the past month that my getting the rash out of the blue like this is my wake-up call. Kind of like my body telling me that it has reached the limit of what it can handle and I must now stop or all the other bad stuff comes along. Such as the damaged villi and the C followed by the D and the cramps, etc. I'd like to avoid all of that if possible...especially any internal damage.

I've seen reference to ditching teflon pans. Why? Do any imperfections harbor gluten? Can't it be washed away and made right again? I'd really like to skip this expense if possible.

One thing for sure is that the more I learn the less I think I know!

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flourgirl Apprentice
flourgirl
Posted

DH is Celiac. It's the skin form.....but if I remember correctly you would also have the villi blunting. Not everyone exibits all of the same sympoms. Some of us lucky folks have not only DH but all of the other symptoms as well. I think there are a larger percentage of us than what I've seen printed.

Anyway....I believe your teflon pans are fine. Thoroughly washing things like that should eliminate cross contamination. Wooden spoons and shared toasters are not a good idea. You just can't really clean a toaster (and it would be a pain to do so with each use, anyway), and wooden utensils (and any porous serface) has a tendancy to absorb materials. You just can't be sure what may be harbored in the pores of such.

I would advise you to read everything you can. There is a lot of good info. and advice here. There are several excellent books on the market as well. You'll learn as you go, make mistakes and learn from then. Patience and persistance, and pretty soon it'll be second nature. Good luck to you!

FranDaMan Apprentice
FranDaMan
Posted
  • Author

Thanks. I see people saying to ditch the teflon still. I may be able to swap them out down the road when we accomplish gluten-free instead of GL.

Tallforagirl Rookie
Tallforagirl
Posted

Some people on here assert that using old utensils and pans etc especially wooden and teflon gives them a reaction, but I've never read "expert" advice saying you need to chuck all your pots and pans. The advice is that a good wash with soap and water will get the gluten off.

I would see how you go, then decide. But a new toaster is a good idea, as it's pretty difficult to soap and water your toaster clean! You can keep the old toaster for gluten toast only.

ang1e0251 Contributor
ang1e0251
Posted

I think Teflon in good shape can be cleaned but I wouldn't cook both foods in it any more. If cooking gluten & gluten-free foods, a seperate pan for gluten-free would be a good idea. Wooden spoons are inexpensive so why not err on the side of caution? I believe the toaster is a must have, also inexpensive. If you use a fine sieve type colander for pasta, I would get a seperate one for gluten-free. Kind of hard to clean those things well.

It's the little things like that can get you down the road. Some folks report only partial healing & realize they should have taken better precautions in their kitchens. I think if you do that now, you be happier than if you react later, IMO.

FranDaMan Apprentice
FranDaMan
Posted
  • Author

I do the bulk of the cooking anyway and there never were too many dishes that I prepared with any kind of flour. The odd stir fry things I'd use corn starch anyway. I do think the baking sheets are history though, once my wife gets through the frozen cordon bleu and such. They get old real fast anyway (the sheets that is). Wooden spoons and toaster are on the short list of musts for this weekend.

Probably wrong place to ask this but...if you needed to dredge a piece in flour to fry it what is the substitute? I'm guessing a complete mix of flours like a gluten-free bread mix but I don't yet have that. I do have millet and rice flour now so maybe a mix of that? Perhaps a bit of the starch in it as well? I have gluten-free crumbs for the crunch but unsure about the under layer.

Thanks

Tallforagirl Rookie
Tallforagirl
Posted
I do the bulk of the cooking anyway and there never were too many dishes that I prepared with any kind of flour. The odd stir fry things I'd use corn starch anyway. I do think the baking sheets are history though, once my wife gets through the frozen cordon bleu and such. They get old real fast anyway (the sheets that is). Wooden spoons and toaster are on the short list of musts for this weekend.

Probably wrong place to ask this but...if you needed to dredge a piece in flour to fry it what is the substitute? I'm guessing a complete mix of flours like a gluten-free bread mix but I don't yet have that. I do have millet and rice flour now so maybe a mix of that? Perhaps a bit of the starch in it as well? I have gluten-free crumbs for the crunch but unsure about the under layer.

Thanks

I've used buckwheat flour for dredging fish/meat to pan-fry, but I don't think for that purpose it matters too much what type of gluten-free flour you use. Baking cakes and bread is where the type or mix of flour matters, at least that's my understanding. I've also used white rice crumbs for crumbing fish and meat which I actually like better than breadcrumbs, it's got a crunchier texture.

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ang1e0251 Contributor
ang1e0251
Posted

My favorite way to dredge is to use gluten-free instant potato flakes. I just buy the cheap Walmart brand. It makes great chicken nuggets too. I haven't tried flour but I think that any one would do. They are bland so use all your fave spices. For breading you can use crushed potato chips or Rice Chex. I just really like the potato flakes and that's all I use.

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