SAFE GLUTEN FREE KITCHEN

SAFETY RULES

If at least one of the family members suffers from celiac disease, everyone else should care for the safety to reduce the risk of cross-contamination with gluten.

TIPS

Familiarise people with a gluten-free diet. Explain to them what it is and what the consequences are if they do not follow the diet. This applies not only to the family, but also other people you are staying with. Support is necessary.

Store gluten-free foods away from foods containing gluten. Use one cabinet in the kitchen only for gluten-free products.

Find out what cross contamination is and how to avoid it.

Example: breadboard, everyone should have their own knife for butter, jam etc.

If you have children with celiac disease: make sure that gluten-free products are readily available to them.

Mark a gluten-free food that is safe, e.g. by sticking labels or cards on it.

Be careful of sharing foods that could be contaminated with gluten.

Buy and immediately label your jars as gluten-free, eg. jam, butter, margarine, etc. is a good way to avoid the crumbs of bread in the jars.

Buy a separate toaster, etc. If you can not afford to buy a separate toaster, wrap your gluten free bread in aluminum foil to avoid contamination. In the kitchen, make sure the countertops are clean to avoid contamination with crumbs of bread containing gluten. Buy a separate chopping board for gluten-free bread. Get a separate sieve for your flour.

If you need to sift wheat flour, remove all gluten-free products, because wheat flour is present in the air for hours.

The ideal solution to avoid gluten contamination is to separate cooking dishes, strainers and pans. If this is not possible, clean all the dishes thoroughly after use before and after cooking. Glass pots and pans are easier to clean.