10 Tricky Tips
For a Safe Gluten Free Kitchen
- Be sure to thoroughly clean all preparation surfaces and utensils when preparing your meals as crumbs and other residues containing gluten can contaminate your gluten-free foods.
- Wash your hands frequently as cross contamination can occur when you least expect it.
- Make sure you have two designated breadboards, one for gluten-free bread and one for non gluten-free breads.
- There are a number of options for toasting bread. You can purchase two toasters or like I do, use a four-slice toaster. The four-slice toaster allows me to use one side for my gluten-free bread and the other for non gluten-free breads. Regardless of which option you choose, make sure you clean your toaster regularly. Another option is reusable toast bags which you can purchase through www.toastabagsaustralia.com
- When making two versions of the same meal, snack, treat, etc always make the gluten-free version first. This way you’ll only need to use one pan. If you make the non gluten-free version first, you’ll have to thoroughly wash the pan before making the gluten-free version or dirty two pans.
- When cooking on a BBQ hot plate or using a baking tray always line the surface with aluminium foil to ensure the cooking surface is safe for gluten-free cooking. You can also purchase a reusable and dishwasher safe mat – Cookamesh available from www.toastabagsaustralia.com
- Separate all gluten-free foods from your non gluten-free foods. Arrange your cupboards by clearly marking the gluten-free products such as flour and store in airtight containers to avoid the possibility of cross contamination.
- Get into the habit of using a spoon to retrieve butter and spreads like jam. This way foods can be used by people who are both gluten intolerant and those that aren’t as this is one of the most common forms of cross contamination.
- Use liners for muffins or cupcakes. Not only is this a better way to ensure a safe, gluten-free treat, but also makes things easier when cleaning up.
- Play it safe. Always call the info line on the back of the packet if you are unsure of any ingredient
A diabetic since childhood, I was first diagnosed with coeliac disease some eight years ago, since then I have lived in a household were we use both gluten-free and non gluten-free products in cooking. While I have no affiliation with any of the companies or products I have mentioned, I have at times used all and have found them very effective.
“I don’t cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day”