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

Need Advice :)


Jamieappleby

Recommended Posts

Jamieappleby Newbie

I found out that I had Celiac Disease about a week ago. The first four days were amazing- I started feeling better immediately the next day after starting the Gluten free diet. However, on the fifth day I started using the oven to warm up my Gluten free toast. I put it on a clean pan on top of aluminum foil, but after eating the toast, I became sick. Same thing happened when I baked gluten free cookies in the oven. Is it possible that there is cross contamination going on in the oven? I've can't seen how it could happen but I would love advice or personal stories from others- thank you!


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



Celiac.com Sponsor (A8-M):



ElseB Contributor

Its possible its coming from the oven but I think there could be other more likely sources. What are you putting on your toast? Is the butter/peanut butter/jam been used by someone eating regular toast? If so, its contaminated with crumbs. What about the ingredients for the cookies? Did you use a package of sugar or other ingredients previously used to make regular baked goods? If so, it could be contanimated (i.e. small amounts of flour transferred into other packages on the measuring cups).

jenngolightly Contributor

Don't forget the oven mittens. Make sure you wash your oven mittens because they harbor nasty gluten!

dilettantesteph Collaborator

How about the toast and cookies themselves?

Jestgar Rising Star

Gluten on the oven knobs? Do you wash your hands before you touch your toast?

Gluten on your mixer?

i-geek Rookie

Do the bread and cookies both have tapioca starch in them? I had trouble with that one for a few months post-diagnosis. I can eat it now, but it used to upset my stomach.

Otherwise, yeah, check your ingredients. Anything that a glutened knife or measuring cup/spoon could have contaminated is cause for suspicion. I replaced all of my sugars and leavening agents for that reason. Ditto for peanut butter.

cyberprof Enthusiast

I found out that I had Celiac Disease about a week ago. The first four days were amazing- I started feeling better immediately the next day after starting the Gluten free diet. However, on the fifth day I started using the oven to warm up my Gluten free toast. I put it on a clean pan on top of aluminum foil, but after eating the toast, I became sick. Same thing happened when I baked gluten free cookies in the oven. Is it possible that there is cross contamination going on in the oven? I've can't seen how it could happen but I would love advice or personal stories from others- thank you!

It may be cross-contamination, it may be that you're super-sensitive, it may be that you have other intolerances.

My advice (given to me by other more experienced people when I was new) is to eat a pure, real diet after diagnosis for a month or two until you figure out some things. You won't know what is causing the problem for a bit.

Eat rice, potatoes, eggs, meat, fish, cheese, veggies, fruits. Avoid dairy, gluten-free bread/pasta/cookies. Eat lots of healthy food. After you feel consistently good, then add in toast a few times a week. Make cookies if you can eat toast without a problem. If the cookies are ok, try gluten-free pasta and so on. Some people react to dairy, soy, tapioca. Sometimes it's forever - sometimes it's just until you heal. Good luck!


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,225
    • Most Online (within 30 mins)
      7,748

    Sandra diggs
    Newest Member
    Sandra diggs
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Ryangf
      I haven’t had any noticeable reactions to salt so I will continue using it. I think I just freaked out when I realized this but it doesn’t cause me any discomfort- so thanks!
    • plumbago
      Ok, thanks. I'm so glad to hear you are in the hands of a dermatologist. I hope he/she has given you 1) a diagnosis; and 2) a plan of care with a couple of options so that you have buy-in and comfort with it. I have some ideas, but not having seen the abscesses or you in person, it doesn't really make sense for me to kind of ... speculate further. But your question was regarding gluten, and you've gotten a couple of other follow up questions and answers that are good, including the idea to keep a food diary. Let us know if we can help further or answer any other questions. I'm sorry you're going through this, it sounds very painful.
    • LookingForAnswers101
      @plumbago They appear as boils. They are big, like the size of a nickel--quarter, and they hurt when I touch them. I have gone to the same derm for them over and over and she thinks my body is colonized by a bacteria, but even after using hibiclens all over my body they come back.
    • Scott Adams
      Welcome to the gluten-free community! It’s great to have you here. While gluten sensitivity or celiac disease can indeed cause skin issues, such as dermatitis herpetiformis (a blistering rash), abscesses in areas like the lower buttocks or thighs are less commonly linked directly to gluten. However, chronic abscesses could be a sign of an underlying immune or inflammatory condition, which might be worth discussing with a healthcare professional. Some people with gluten-related disorders also experience secondary issues like bacterial overgrowth or immune dysregulation, which could potentially contribute to recurrent infections. It’s always a good idea to explore all possible causes, including gluten sensitivity, with your doctor. In the meantime, keeping a food and symptom diary might help identify any patterns. Wishing you the best on your health journey!
    • trents
      You say you have gluten sensitivity? Have you been officially diagnosed with celiac disease or do you refer to NCGS?
×
×
  • Create New...