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

Double Gas Ovens, Any Recommendations?

Mike12345

Recommended Posts

Mike12345 Rookie
Mike12345
Posted

Not sure where exactly to ask this question but since this involves baking... I want to replace the ancient oven I have with a double one, one that has a small 1-2 cu ft oven above or below the 4-5 cu ft main oven. I've looked at all the local stores but most carry single ovens or the doubles are same size large ovens. The only two small doubles were Maytag (Sears also sells the same under the Kenmore name) and GE (5 & 1 cu ft ovens). Using the bread machine is nice but I have some recipes that only work in a "real" oven, tia.

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

Celiac.com Sponsor (A8-M):


irish daveyboy Community Regular
irish daveyboy
Posted

Hi,

This is not a reccomendatition about brands, but more a note on Baking with a Gas Oven.

.

If your Central Heating is also Gas and you're Baking during the Winter Months,

Gas pressure to your oven will be effected by your heating.

.

Even though the Setting may be Gas Mark 4 the internal temperature will NOT be 350F.

.

Something to bear in mind during the Winter.

.

Best Regards,

David

ang1e0251 Contributor
ang1e0251
Posted

I've never noticed that. Maybe that's why my cooking times sometimes vary..h-m-m

lpellegr Collaborator
lpellegr
Posted
Hi,

This is not a reccomendatition about brands, but more a note on Baking with a Gas Oven.

.

If your Central Heating is also Gas and you're Baking during the Winter Months,

Gas pressure to your oven will be effected by your heating.

.

Even though the Setting may be Gas Mark 4 the internal temperature will NOT be 350F.

.

Something to bear in mind during the Winter.

.

Best Regards,

David

Interesting. Gas Ovens in the US don't use the Gas Marks you have in the UK, but they do have (at least new ones) temperature readouts, although I know from experience that a bad thermostat can throw that off. I can always tell an overseas recipe when it tells you to preheat your oven to a "Gas Mark" rather than to a specific temperature.

Archived

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

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


  • Member Statistics

    • Total Members
      128,173
    • Most Online (within 30 mins)
      7,748
    JOANN KEENAN
    Newest Member
    JOANN KEENAN
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet. 
×
×
  • Create New...