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My daughter and I are recently diagnosed with CD.   I got the kitchen
cleaned out, organized and basically gluten free but an wondering about
possible other sources of contamination.

Question #1:
I have three terrific seasoned cast iron fry pans with  that slick coating
from years of eggs and pancakes and other various foods.   Is it likely
that this coating contains gluten?


Question #2

We keep a few dozen chicken for their eggs.  Chicken feed is made up of a
combination of grains.   The chicken feed is kept in the small coop where
the chickens lay their eggs, and the dust from the feed is in the air.
Just yesterday I started rinsing the eggs with water before using one.
Any thoughts on this?  Has anyone explored store-bought eggs for gluten
free status?


Thank you,
Gina

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *