Gluten-sensitive Enteropathy / Celiac Sprue Symptoms, Treatment, And Support

• What is Celiac Disease

• Symptoms of Celiac Disease

• Celiac Disease - Gluten Sensitivity

• “Gluten-Free” Kitchen Items

• Diagnosis of Celiac Disease

• Celiac Disease and Anemia

• Vitamins for celiac patients

• Celiac Disease Signs Often Misdiagnosed

• Celiac Disease Myths

• Celiac Disease and Gluten-Free Diet

• Gluten-Free Diet Side Effects

• Gluten Cross-Contamination

• Untreated Celiac Disease Complications

• Celiac Disease and Gluten Sensitivity

• Celiac Support Group

Ten “Gluten-Free” Kitchen Items

If it is difficult to maintain a gluten-free kitchen, since gluten-rich foods are also cooked in it, then it is good to have duplicates for some of the items to ensure safety for celiac affected people. What you need to do is just buy the following items in a different color, separately label them and keep them in a separate drawer. By doing so, you can avoid contamination with gluten.

· Colander – it is really good to have two separate colanders. It makes life easier. If you do not have a dedicated gluten-free colander, at least remember to drain the gluten-free pasta initially. If not, small pieces of regular pasta can stick to colander and then mix with the gluten-free one. If the required space is not available, you can get a collapsible colander.

· Spatula – this is the same case as colander. When you flip regular and gluten-free pancakes in two different pans, you will need two separate spatulas.

· Cooking spoons – it is good to have different spoons, if possible made of different materials like wood and plastic ones. Plastic spoon can be only for gluten-free foods and wooden one for the regular food items. Though they are two separate ones, while cooking simultaneously, you need to be careful and concentrate to ensure that you do not stir the wrong one with wrong pot. In order to avoid spoon drippings, gluten-free one can be put on the back burner.

· Muffin tins – avoid baking gluten-free cupcakes or muffins in the same tins, which were initially used for baking wheat products. In the case of muffin tins, avoid same cookie sheets for baking gluten-free and regular cookies. You can just line the gluten-free ones with aluminum foil for identification.

· Flour sifters – they are indeed tough to clean. Hence it is good to have two separate ones. You need to be a bit cautious that wheat flour must not be handled in a gluten-free kitchen, since wheat flour stays airborne for several hours. If you should sift wheat, then just remove all gluten-free foods and items from kitchen. Replace them only after half a day or so.

· Dough board – same wooden boards for gluten-free dough and wheat-based ones must be avoided.

· Toaster – employ a separate toaster meant for gluten-free breads alone. Alternatively, employ an oven with aluminum foil in place to avoid contamination.

· Frying pans – it is easy to clean off pots and pans free off gluten or use different ones. Maintaining it separately helps cooking both simultaneously.

· Pyrex baking dish – like pans, these are easy to clean off than the metal baking dishes. In case of using them for gluten foods also, they can easily be scrubbed clean with steel wool.

· Cutting board – get a crumb-catcher along with a cutting board, so that the spread of gluten crumbs can be avoided. Remove any crumbs immediately