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Set Up Your Gluten Free Kitchen

Setting up your kitchen to accomodate your new diagnosis of celiac disease requires diligence and common sense. For starters, replacing the gluten laden toaster is an absolute must. Crumbs left behind will surely contaminate anything gluten free that enters it! As far as utensils, pots and pans, the rule of thumb is if it is iron, wood, plastic, scratched or porous it may have gluten residue and should be replaced. Remember..even the smallest amounts of gluten can be harmful so don't take any chances. This includes rolling pins, plastic spatulas, cutting boards, colanders, and baking pans.

Store refrigerated gluten free foods on the top shelf. This will ensure no gluten containing foods can drift down onto yours! It will also minimize the chance of you picking up a gluten containing item by accident.

Keep butter, and other condiments used for gluten containing foods separate as the possibility of cross contamination is greatly increased when these items are shared.

Kitchen sponges and pot scrubbers are porous and therefore can harbor gluten containing particles of food. Your best bet is to assign a separate sponge for gluten free dish washing.

Lastly, use common sense. Baking using gluten containing flours  for example, can cause contaminants to be airborne. Keep gluten free foods covered or sealed and away from gluten containing products. Label items prepared for gluten free consumption so they are easily identified. Follow the when it doubt..throw it out rule. If you are unsure if something contains gluten or has been contaminated by gluten, either throw it out or save it for the gluten eating residents you share your kitchen with!