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Gluten Free Homestead

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Published May 10, 2015 | Last Updated October 10, 2022 By Barbara Bianchi 17 Comments

5 Essential Steps to Prevent Gluten Cross Contamination In Your Kitchen

5 Essential Steps to Prevent Gluten Cross Contamination In Your Kitchen

Photo Credit: Photl

When I found out that my husband John and two of my sons had non-celiac gluten sensitivity, it meant completely transforming our lifestyle. However, two of my children were still eating wheat, so my kitchen was not a 100% gluten-free zone. Research shows that it can take as little as 1/64 of a teaspoon of gluten to cause small intestinal inflammation in those with celiac disease.

In order to prevent cross contamination, I immediately segregated toasters, cooking utensils, storage areas, and counters for preparation. Thankfully, my entire family now eats gluten-free so there is zero chance of cross contamination in my kitchen. However, for those of you who will be sharing your kitchen with family members who eat gluten containing foods, here are five steps you can follow to prevent cross contamination.

1. Designated Gluten-Free Cooking Utensils, Pots, Pans, and Appliances

cookware-182788_640

Photo Credit: Pixabay

First, make sure you have appliances, cooking utensils, pots, and pans that are safe for preparing gluten free foods. For example, you should have a gluten free only toaster, cutting board, waffle maker, etc. Colanders, muffin tins and other baking utensils should be designated as gluten free only or at least washed thoroughly in the dishwasher before using for gluten free cooking.

However, some materials are not safe for sharing. Cast iron pots are porous and gluten can become trapped on them even after they are washed. Non-stick pans also inevitably have tiny scratches in them where gluten can hide. Wooden cooking utensils can harbor residual gluten as well. In the end, it’s usually best not to share cooking utensils, pots, and pans.

Here is a list of items you should make sure are gluten free safe:

  • Baking pans
  • Bread machine
  • Cookie sheets and cookie cutters
  • Cooking utensils (knives, spatulas, spoons, etc.)
  • Cooling racks
  • Cutting boards
  • Kitchen towels
  • Measuring cups and spoons
  • Mixing bowls
  • Pots and pans
  • Sponges
  • Stand and hand mixers
  • Storage containers
  • Strainers and colanders
  • Toaster
  • Waffle Maker
  • Whisks and beaters

2. Gluten-Free Pantry

pot-555064_640

Photo Credit: Pixabay

Second, make a separate space in your kitchen where you can store your gluten free foods. Clear out and wash down a cabinet or shelf (preferably the highest one so no gluten crumbs have a chance of falling onto it). You can keep your gluten free only cooking utensils here as well. Color coding your utensils will prevent them from being mistakenly used by those who aren’t eating gluten free.

3. Separate Food Items 

Screen Shot 2015-05-10 at 10.38.31 PM

8-ounce BPA free easy squeeze plastic condiment bottles available from Amazon

Condiments and spreads are another place where wheat crumbs can hide. Think butter, mayonnaise, ketchup, mustard, peanut butter, jelly, etc. It is best to buy two of each product (you will want to make sure the product is certified gluten free as well). Label prominently the products that are for gluten free foods only.  Alternatively, you can buy squeezable containers for condiments to avoid double dipping. These 8-ounce easy squeeze plastic condiment bottles are BPA free and available from Amazon.

4. Gluten Free Cooking Surfaces and Storage Containers

paprika-733586_640

Photo Credit: Pixabay

Be very careful when cooking food and storing leftovers. BBQ grills for example should be 100% gluten-free or cleaned very well. Wheat flour remains airborne after being used and can contaminate cooking surfaces. Make sure to wipe down counters after preparing any gluten containing foods. It is often best to prepare gluten-free foods first so that there is no chance of cross contamination.

When storing leftovers, use stickers or labels to mark which containers are gluten free. If you use plastic containers to store gluten containing leftovers, do not use them for your gluten free foods. Plastic can remain greasy from previous foods. Glass and ceramic are the best choices.

5. Gluten Free Safe Oven

5 Essential Steps to Prevent Gluten Cross Contamination In Your Kitchen

My bacon wrapped asparagus are baked in the oven on a cooking rack over a baking sheet.

Ovens are another danger zone where cross contamination can happen. If you don’t clean your oven frequently, crumbs will collect on the bottom as well as in the drawer under the oven. Racks are another place where gluten can hide. Here is a rack that fits in this baking sheet that you can dedicate for your gluten free foods. You can elevate your pizza, for instance, over a dedicated baking sheet and voilà, you’re good to go.

Ultimately, a good rule of thumb to follow is if you aren’t sure it’s safe, it probably isn’t. Make sure friends, relatives, and young children know which items are to be used for gluten free foods only. For more information about cross contamination, read our article here.

Have a happy and healthy week, friends!

Read this next

Discuss: What meal have you adapted for food allergies? – In this post, I ask readers to share recipes they’ve adapted for food allergies. Several recipes have been shared in the comments.

8 Life Lessons From Gardening – Growing your own food is empowering and liberating. Grow what you like!

How I Overcame My Fear of Going Gluten Free

Gluten Free Living: Battling Cross Contamination

New Study Reveals Almost 20% Of Celiac Children May Not Heal On A Gluten-Free Diet

Should Celiacs Purchase A Nima Gluten Sensor?

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Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Comments

  1. K. Lee Banks says

    May 11, 2015 at 1:38 pm

    Thanks for sharing this valuable information! I am going to let my daughter know about this post, as she has celiac disease, and as you said, has to watch out for the tiniest amounts of “surprise” gluten here and there.

    Reply
  2. Barbara says

    June 8, 2015 at 1:47 pm

    Thanks, K. Lee. I hope she finds a few nuggets of information here that help in her gluten free journey. 🙂

    Reply
  3. marketing campaigns videohttpwwwyoutubecomwatchfeatureplayerembeddedampvfrndegunzcy says

    June 28, 2016 at 6:51 am

    Regards for this post, I am a big big fan of this site would like
    to continue updated.

    Reply
  4. Pamela Skomp says

    July 24, 2017 at 4:30 pm

    I am 3 days Gluten free due to Celiac Disease, I added this site to my home screen as it is very informative and I appreciate the help! Thank you very much good luck to all of you fighting this horrible disease. God Bless…..

    Reply
    • Barbara says

      July 26, 2017 at 5:24 pm

      Hi, Pamela!
      I’m thrilled to hear that you’ve found our information helpful. And thanks so much for taking the time to leave this encouraging note.
      All the best with your healthy living journey. ☺️
      Blessings,
      Barbara

      Reply
  5. Randi says

    February 1, 2018 at 2:25 pm

    My daughter has non-Celiac gluten sensitivity too and our doctors have been telling us that she is okay to eat gluten here and there. When she does, she instantly gets sick. We have cut out gluten 100% but I haven’t cleaned my kitchen because I was never aware of the dangers. This could be why she is now having more issues because she has been getting “hidden” gluten residue from our kitchen utensils.

    Should we treat non-Celiac gluten sensitivity like it is actually full blown celiac disease?

    Thank you for the information!!

    Reply
    • Barbara says

      February 1, 2018 at 3:07 pm

      Hello Randi,

      I’m so glad you found this information helpful.

      In answer to your question, those in my family who have non-celiac gluten sensitivity (NCGS) do avoid gluten cross-contamination.

      Here are two more articles you may find helpful where we further discuss NCGS:
      https://www.glutenfreehomestead.com/2017/01/how-our-food-philosophy-and-mission-developed/
      https://www.glutenfreehomestead.com/2014/12/gluten-free-living-battling-cross-contamination/

      All the best with your healthy living journey.

      Reply
  6. brandi goodnight says

    February 19, 2018 at 8:40 pm

    I am newly (today) diagnosed gluten intolerant, non celiac. I am jist now learning about cross contamination and am the only person of a 5 person household going gluten free. My question is, once I get all my gluten free kitchen supplies, can they be included in the dishwasher with the glutened dishes in the same load?
    Thank you!

    Reply
    • Barbara says

      February 20, 2018 at 2:33 pm

      Hi Brandi,
      Great question. Depending upon how well your dishwasher cleans (sometimes I find stuck on food on the dishes even after running the dishwasher), you should be o.k. washing all the dishes together in the same load.
      So be careful with Teflon, aluminum, cast iron (uncoated), and wooden spoons because they’re porous. You don’t want to share those. But stainless steel isn’t porous and shouldn’t pose a problem.
      All the best with your healthy living journey.

      Reply
  7. Mjade says

    September 6, 2018 at 3:48 am

    Great article!! Can I add Can Openers, Scissors, and Pot Holders to the list? 🙂

    Reply
    • Barbara says

      September 6, 2018 at 11:26 am

      Yes, Mjade. Thank you. Any equipment that comes in contact with our food should be designated gluten-free only. 😊

      Reply
  8. Heather Davis Jimenez says

    November 28, 2018 at 11:54 am

    Thank you for this article! My son with celiac is home today with belly pain again. I had no idea about the pots and pans and utensils. Instead of booking him a GI appt I think i’ll try your suggestions first. Great informative site!

    Reply
    • Barbara says

      November 29, 2018 at 5:14 pm

      Hi Heather, I’m so glad that you found this helpful. Thanks. I’m always here to help. Have a wonderful day!

      Reply
  9. Tina says

    April 30, 2021 at 12:24 pm

    Wow! This is so intense! It really goes to show you how much of a spectrum gluten sensitivities are. My cousin has full blow celiac, but does not have any issues with cross contamination. Her husband is not gluten free. Props to everyone who needs to be so careful, it is a lot of work!

    Reply
    • Barbara Bianchi says

      May 2, 2021 at 1:33 pm

      Thanks, Tina. Have a great week.

      Reply

Trackbacks

  1. How I Overcame My Fear of Going Gluten Free says:
    October 31, 2015 at 11:19 pm

    […] used whatever GF ingredients were necessary to make our previous type of meals just as appetizing. More here. Eventually, our market began carrying products like Bob’s Red Mill all-purpose GF flour and […]

    Reply
  2. Gluten Free Barbecued Spareribs - Gluten Free Homestead says:
    May 4, 2019 at 5:03 pm

    […] Again, if you’re new to a gluten-free diet you may enjoy reading 8 Life Lessons from Cooking Gluten Free and 5 Essential Steps to Prevent Gluten Cross Contamination In Your Kitchen […]

    Reply

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