eating gluten free

[scrowley]

So I have a question, I was wondering how gluten free does one need to be who has MC to be o.k, since we are only gluten intolerant and not classic caeliac?
e.g Is it o.k to bake with almond flour not marked gluten free since it should be gluten free but as tex said the equipment is immpossible to clean so depending on what bag you get its your luck and also similiar with Oats which is by nature gluten free but gets contaminated on the line by the other flours.
i mean can I toast my bread in the same toaster as the person who just toasted a bagel.
i am wondering how strict do you have to be for it to work?
i saw that Chez Rice cereal is naturally gluten free and not expenisive and also corn tortillas so i am getting happier..........
thanks for all the advice, just need to work on the baking.
being originally from ireland, i do like my bread,.

[maestraz]

Hi,
I'm not one of the experts here, but I work on the assumption that it is a highly individual thing depending on how reactive each person is. I was just diagnosed in March, but my GI doc was quite adamant about no gluten. That said, I haven't been doing a lot of worrying about cross-contamination, and haven't had a problem. My feeling is, I don't want to get obsessive unless I really find I have to.

I like my bread too, and miss it. But I'll settle for Udi's. I have a Bob's Red Mill bread mix, but haven't tried it yet. Mostly, I avoid GF baked products.

I use white corn tortillas a lot. I heat them in a fry pan, then spread some hummus and some sort of meat--sliced turkey or cutup leftover steak, then some lettuce and salsa. Quite good! I also just make regular tacos with ground beef sometimes; in general Mexican food has been working well for me as long as I stick to corn tortillas.

[karenswans]

Suze, your recipe for the corn tortilla with hummus and meat sounds great! I'm definitely going to try it.

[draperygoddess]

I agree with Suze--it depends on how sensitive you are. I'm still trying to figure that out. My thought would be to eliminate it completely until you're sure it's the only thing you react to--otherwise, you could react to a trace amount of gluten and think it was something else that made you sick, so then you'd be avoiding another food for no reason. I'm trying to be really careful about cross-contamination right now, until I figure out my intolerances.

I miss bread, too. But I DON'T miss feeling lousy.

Cynthia

[sarkin]

In addition to the risk of cross-contamination with oats, some of us react even to gluten-free oats. Not everyone, and that, too, would be a great reaction for some than for others. (I know I have at least some reaction to oats, and will continue to avoid them.)

[Gabes-Apg]

9 months or so ago i used to react to the smallest amount of Gluten contamination, nowadays i am not that sensitive.

I still react to small amounts of soy, I have my own cutlery at work, if eating at other peoples places I take my own cookware, and we wash the plates and the cutlery that I will be using just before eating, and ensure there is seperate serving utensils to ensure there is no cross contamination

[MaggieRedwings]

I avoid all gluten since the least bit - not intential eating but getting glutened when eating out - is totally reactive for me. I find one chooses to be gluten free then they are gluten free.

Maggie

[Zizzle]

I react to very small amounts of gluten, but that said, I still use the same toaster oven that my family uses, and a toaster oven at work. I wipe off the rack before toasting my stuff, and I haven't had a problem with it. I would not share a regular pop-up toaster though - they have more surfaces that come in contact with your bread and are more difficult to clean.