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Making your home Gluten Free

Posted on March 26, 2012

Preventing Cross Contamination in Your Kitchen

Gluten is easily spread via kitchen implements.  Cross contamination occurs when a grain of gluten is captured in a porous surface and blended into the food you prepare. If you’re sensitive it can impact you even if you’re ingredients are gluten free. Its easy to prevent this with the following practices.


Wood is a major cross-contaminator. Replace your wooden spoons or any wooden implement and reserve their use for gluten free foods. This is easily done by labeling them “gluten free”. Replace a wooden cutting board with a plastic board. Gluten can easily be washed away with warm soap & water. Should you cut bread on your plastic cutting board, it will be easy to remove it by washing.

Seasoned Pans

Many bakers & cooks use seasoned pans. The “seasoning” is likely to hold gluten & cross contaminate. Either replace the pans & ensure they stay clean by reserving their use for gluten free foods or line them with foil when you bake.

Have two and Label Frequently

If all family members are not gluten free then its likely you’ve got a husband, wife, partner or child who enjoy toast & other breads. To diminish the likelihood of contamination, purchase a second toaster & label it “gluten free” for when you enjoy your gluten-free toast. Do the same for strainers or any other implement that will be used for preparing food that is not gluten free. The same is true for any shared foods. Peanut Butter, jam, sauces are sources for cross contamination. Instead of buying two of each, you can purchase new & separate out a supply in a separate container and label it gluten free. Its important that the labels clearly and boldly state the contents are GLUTEN FREE so others don’t accidentally contaminate your stock.

If you have any other suggestions, contact us with your ideas & we’ll share them with the community.

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