Avoiding Gluten Cross-Contact in the Kitchen, Part 2

In part one of this two-part blog series, we went over some of the important facts and factors in avoiding gluten cross-contact in the kitchen. We discussed several vital areas here for those with Celiac Disease as they look to avoid cross-contact and related cross-contamination risks.

At GF Bakers, we’re proud to provide a number of Mrs. Hewitt’s best gluten-free items, from gluten-free desserts to sandwich bread, cornbread mix and numerous others. In today’s part two, we’ll go over a few additional strategies we recommend when it comes to ensuring your home and kitchen are safe for those who cannot consume gluten, particularly if the space is shared with those who do eat gluten regularly.

Buying Duplicate Items

In part one, we went over important cleaning tips for many of the items and surfaces in your kitchen. Unfortunately, though, there may be several items where cleaning either isn’t realistic or won’t be feasible with how often it needs to be done – and in these cases, you should strongly consider buying duplicates.

The idea here is for certain items to be dedicated specifically to gluten-free food preparation. Some of the common items in the kitchen you might consider duplicates for include:

  • Toaster: You may want two traditional toasters, or you could switch to a toaster oven and use cookie sheets for gluten-free items.
  • Cutting boards: Due to cracks or gaps that often develop in their materials, it’s best to keep separate cutting boards.
  • Utensils: In particular, wooden utensils are porous and gluten proteins often can hide in them – you should purchase a second set.
  • Knives and knife storage: Not only do you have to take care with cleaning knives, you have to be sure their wooden storage blocks don’t contaminate them.
  • Stoveware and cast iron: Like wood, these are porous materials that may allow gluten proteins to hide even when they’re cleaned properly. Buy duplicates.

Food Contamination

In addition to item duplicates, there are certain food or condiment types we highly recommend purchasing duplicates for. This is to avoid spread risks with jars and knives, plus related areas. Some examples:

  • Butter
  • Peanut and other nut butters
  • Jelly or jam (squeeze bottles are a great alternative)
  • Mayonnaise or other condiments (again, consider squeeze bottles)

Storage and Serving Basics

Finally, it’s vital to maintain proper storage within the kitchen and any related areas. All gluten-free foods and ingredients should be stored in completely separate locations from those containing gluten – we recommend using higher shelves for the gluten-free food, which stops crumbs from dropping and contaminating gluten-free items.

When serving food to both gluten-free and other individuals, it’s best to serve gluten-free folks first. This stops any gluten crumbs from accidentally dropping into gluten-free foods. In buffet lines or similar situations, let gluten-free individuals go first so they do not risk any cross-contact.

For more on avoiding cross-contact and contamination for gluten in the kitchen, or to learn about any of our gluten-free products, speak to the staff at GF Bakers today.

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