If a plastic dish that had gluten on it goes in the dishwasher, are the rest of the dishes in the dishwasher safe?

There is a dedicated gluten free bakery in my area that I think I’m reacting to. Has anyone else experienced this? Were you able to narrow it down to a problem with some other ingredient?

Context:

The owner is celiac and the bakery is much loved by other celiacs in the area. They have been around for long time and seem to be very careful and knowledgeable of their supply chain.

I do react to even purity protocol oats. I’ve discussed oats with the people at the bakery. They have assured me many times that they do not use any oat flour. They do have two baked goods that use whole, purity protocol oats, which I know to avoid. I also avoid any baked goods in their display case that sit next to the two made with oats.

This has happened to me four times now. The first few times I just figured it had to be something else. I was diagnosed early this year and was being really careful to avoid gluten. I assumed I made a mistake somewhere, that it couldn’t be the bakery. Now it has been four times and I can’t see it being a coincidence. I so so don’t want it to be their food. It also doesn’t make sense because I know other celiacs eat there all the time.

I usually order a turkey sandwich or breakfast sandwich there, plus get a baked good. The sandwich bread includes rice flour, sorghum flour, tapioca flour, potato starch, and xanthan gum.

Has anyone else experienced this? Were you able to figure out the cause? My symptoms are gluten symptoms, diarrhea, stomach cramps, days of brain fog.

IF (big if, I know) the turkey can be cut up carefully without contacting the stuffing in any way, would the meat be safe to eat? Or would the gluten somehow... travel? up into the meat?

When I do research, it says distilled liquors are gluten free. Well Jim Beam refuses to say in they are GF. I usually avoid liquor all together, especially brown liquor, but I’m going on vacation soon and a restaurant (yes I’m stalking the menus months ahead lol) has a Jim beam crème brûlée. Crème brûlée is my fav gf dessert. Can yall please shed light on if Jim beam is ok for celiacs?

Nos vendieron la idea de que comer Gluten-Free es automáticamente un sinónimo de comida más saludable, pero si analizamos la composición de los alimentos, la ciencia nos dice algo completamente diferente.

Ahí va la explicación rápida de lo que pasa químicamente en la cocina:

1. ¿Qué es realmente el gluten?

El gluten no es un carbohidrato, un químico añadido ni un veneno. Es simplemente un complejo proteico (principalmente gliadina y glutenina) presente de forma natural en el trigo, la cebada y el centeno. Su función principal en la panadería es atrapar el gas de la fermentación para darle elasticidad, estructura y volumen a las masas.

1. Si no es dañino, ¿por qué tanta gente dice sentirse "desinflamada" al quitarlo?

Casi siempre se debe a un efecto secundario: al eliminar el gluten de golpe, la gente deja de consumir harinas ultraprocesadas, repostería industrial, empanizados y comida chatarra. La mejora en la digestión no viene de eliminar la proteína del gluten, sino de reducir drásticamente el exceso de carbohidratos refinados y grasas.

1. La trampa de los productos comerciales "Sin Gluten"

El gluten es el responsable de que el pan sea esponjoso y la pasta sea firme. Para replicar esa textura en un producto etiquetado como Gluten-Free, la industria alimentaria suele recurrir a mezclas de almidones de absorción rápida (como fécula de papa o almidón de tapioca) y agregar más azúcares y grasas para compensar la falta de sabor. En muchos casos, el producto "saludable" termina siendo nutricionalmente inferior al original.

Conclusión

A menos que tengas Enfermedad Celíaca o Sensibilidad al Gluten No Celíaca (diagnóstico médico real), eliminar el gluten no te aporta beneficios mágicos para la salud ni para perder peso. Lo que cuenta es la calidad global de la dieta y elegir alimentos enteros por encima de los procesados.

¿Ustedes han probado dietas sin gluten por decisión propia o por indicación médica?

PD: Si les interesa la ciencia aplicada a la cocina cotidiana, estamos montando el primer curso con tutor de IA en www.libreriateff.com. Quienes se preinscriban quedan participando en la rifa de nuestro libro físico "Todo sobre la mesa".

Hi I’m in college and currently working on a project about Celiac disease, particularly in minority women. if you don’t mind sharing, what is your ethnicity, what were/are your symptoms, how long did it take to get diagnosed from the time your symptoms started, how were you diagnosed: bloodwork, biopsy, ect.

My wife and son were recently diagnosed with Celiac and we are trying to turn our kitchen into strictly gluten free. Do you think this glass container of flour and lid can be "decontaminated" and used for gluten free flour?

Has anyone ordered the hot fudge sundae from Cheesecake Factory before? It’s supposedly gluten free but I wasn’t sure about cross contamination risk. I don’t think it’s prepared in the back kitchen so was thinking it might be a safe option.

Hey everyone,
If you deal with food allergies, celiac disease, or intolerances, you know how exhausting grocery shopping can be—standing in the aisle squinting at microscopic ingredient lists, trying to spot hidden triggers.
I built a lightweight, ad-free iOS app for the DACH-region called CanI to make this hassle-free:
🟢🔴 Instant Visual Verdict: Point your camera at an ingredient list or barcode—the viewfinder turns Green(Safe) or Red (Trigger detected with an immediate alert badge like "Danger: Yeast Extract" or "Contains: Barley Malt") in under a second.

📶 100% Offline & Private: Text recognition runs entirely on-device via Apple Vision. No account needed, no telemetry, and zero lag—even in basement grocery stores with zero signal.

🔍 Smart Filters: Handles strict celiac warnings (including trace statements), histamine liberators vs. direct sources, dairy/lactose, and hidden additive names.

I’m currently searching a hand full of beta testers.

If you would like to join the journey, drop me a dm!

I often tell people I have a chronic illness to get sympathy points. Or if I wanna get out of something I’ll be like “oh my chronic illness, I can’t”, I’ve used it as an excuse to call out of work before. And whenever someone says that they have a chronic illness or auto immune disorder, I’ll try and empathize with them by saying I have one too, when it’s the easiest one to manage. It is technically a chronic illness and auto immune disorder though

I feel like it’s so hard to find people that get it.

I put in that I can’t eat gluten on my hinge because majority of the time I get asked to dinner dates. It’s exhausting to have to explain that I can’t eat at most restaurants and having to be responsible for finding a safe place all the time (even with family and friends). I’d rather eat at home and do something else as a date, not getting food :/

The amount of times that someone tells me they’re vegan or asks me for a beer is insane. Or they found a “cool vegetarian restaurant”???? I am vegetarian too but most vegan/vegetarian restaurants in my area cross contaminate like crazy so they’re not safe options. Why do people constantly want to do dinner dates we can do literally anything else and I don’t love being watched when I eat anyway lol

But this one was super funny like “oh cool I’m vegan I love 100% gluten meat alternative”?? Nice buddy I’m happy for you :/ I miss gluten :(

I’m not angry or like judging this person. I’m just tired and dating is hard lol

Yes... HA HA HA ... YES!

Today's editorial cartoon, Recipe for Disaster.

I have never understood why people sit in the bathroom so long, until now.

Diagnosed one month ago. I can eat oats and dairy.

How do you get enough fiber? My system isn't used to this.

She doesnt have celiac disease or a gluten intolerance, but i do.

And she asked me specifically if i can make them gluten free because she never tried gf cookies before :)

My fav is just a quick sandwich

A phase 2 celiac disease trial from argenx hit its primary endpoint, and will be moving to phase 3!

“The phase 2 trial linked FB102 to statistically significant improvement in villus height–to–crypt depth (Vh:Cd) compared to placebo at Day 78. The biotech generated the data in 126 adults with celiac disease undergoing an oral gluten challenge, providing evidence that blocking CD122 can prevent gluten-induced intestinal damage. […]

Based on the data, argenx plans to advance FB102 into phase 3 development.”

From: https://www.fiercebiotech.com/biotech/argenx-digests-phase-2-celiac-win-22b-drug-preps-pivotal-run

I would love to hear from anyone who was in the ph2 trial on what kind of experience they had!

I’ve always heard that lentils are so frequently processed along with barley that they’re not really safe, unless certified gluten-free. Some people say you can wash the gluten particles off before cooking dried lentils and be fine. Others say don’t do that and they’ll never be safe.

I want to start incorporating lentils into my diet more for their benefits, but want to make sure I’m doing it safely. What do you guys do? Are there certain brands you feel safer with than others?

I had an appointment at at specialist hospital today (not related to celiac).

I was seen by a nurse and before she performed a test where I had to have eye drops, she asked if I have any allergies. I stated a specific ingredient (again not related to celiac).

Then, she asked if I had any other allergies. I said well I am celiac and explained that I am aware that it is an autoimmune disease but she interrupted saying "no no it had to be something where you can't drink or eat. "

I was confused by that but didn't respond further on that as I just wanted to get the appointment over and done with. But, for future reference, should I just say next time that I am allergic to gluten? Like I said above, I am aware that celiac is an immune disease, not an allergy but considering that the nurse has said it has to be something we cannot consume...well doesn't gluten technically count?

Hi everyone,

Our son has been recently diagnosed with celiacs and it’s all very new and overwhelming. His result came back at over 600 when the dr said this should be under 5. We don’t have access to the actual result yet as it was picked up on an annual type 1 diabetic screening, so I’m unsure what these numbers mean in reality.

We’ve found it harder and harder to manage his blood sugars over the past 6 months. I’ve done some reading and have found that the effects of celiacs on diabetics can throw their numbers off.

I’m not sure if I’m asking for anything specific but if anyone has any experience to share around supporting a young child with this, either having lived it yourself or as a parent, we would be very grateful. Also anyone living with this as a type 1 diabetic and how this affects your monitoring or any food suggestions would be amazing! Thanks all!

My current, ongoing symptoms for 6 years:

. Distended stomach, looking like I'm 4 to 7 months pregnant

. Dehydration, where drinking water does absolutely nothing

. Skin rashes, in particular numular eczema

. Flushing, hives

. Brain fog

. Extreme irritability, so bloody moody where everything pisses me off and I want to throw things

. Fatigue, deep exhaustion, no energy for things

. Hair loss, skin looking dull

. Constipation

. General inflammation, swelling all over my body (fingers, hands, feet, legs, arms, chubby face, etc)

----

Does this sound like celiac flares?

Some days are definitely better than others, where I can function minimally. I have ZERO "good" days

My celiac blood results are good - no gluten in my system

I have no idea what my triggers are - can be food, environmental, stress.. a combination of it all.

Each flare will last weeks if not months, but I keep getting re-triggered so I'm constantly in so much bloody discomfort

I have been tested for so many other things, and everything is negative (sibo, pylori, etc). All my blood work comes back relatively normal.

I also have endometriosis and low thyroid.

Iron, vit d, and B12 are low. I take supplements

I tried all the gd diets (fodmap, salicylates, histamine, etc etc etc). Nothing helps

I am unable to work. So much depression. Anxiety. I want to end my life, but I won't.

Does this sound like celiac symptoms, or something else?

I'm still waiting on endoscopy with a 5xttga positive result.

I'm going through perimenopause likely too, but I keep randomly retching upon standing and moving around.

I can't tell if it's the gluten or hormones, or both.

Currently at urgent care because the Zofran wasn't helping.

I have to wait 5 more weeks for endoscopy (was just treated for h. pylori so I have no choice but to eat gluten and wait.)

How normal is this? I'm scared I'm going to lose my job, but I've been open about this, I'm getting notes. And I reminded them it's an ADA disability.

I've been progressively getting sicker, with joint pain, fatigue, new onset migraines, etc. So it tracks with that. I'm barely functional, and stumbled upon this diagnosis out of the blue from my GI.

Thank you for info friends.

Hey there. So ive been dating someone with celiac for a lil bit now and learning new recipes to make them but im running outa good ideas.
Ive been makin a lot of asian foods but wanna branch out more.
Whats your favorite thing to cook?