Your Gluten Free Kitchen
Here are some handy tips and recommendations, that I follow in my household.
We are not a gluten free household.
I am the only Celiac here.
So I take certain precautions to remain healthy.
- I have my own toaster, no whole grain wheat crumbs in my baby.
- Purchase your own condiments (mustard, mayo, ketchup), preferably in squeeze bottles.
- That way no one can dip their knife in the mayo after swiping it across the wheat toast.
- Or when first opened remove some to a sealable container that you can mark GF.
- This also applies to butter, not that you can get in squeeze bottles, have your own.
- Try to use plastic cutting boards, that way you can pop into dishwasher if any question as to what was on there last.
- I have my own colander, it also likes the dishwasher.
- Your own cookware may be a good idea, especially if you use non-stick since gluten loves to linger there.
- Same with wooden spoons, gluten can cling to those too.
- Baking sheets never seem really clean, even after a good scrub, so have your own just to be safe. If that is not an option right now, just cover surface with foil for now and replace each use.
- I keep all my pantry items on a shelf above the gluten containing ones.
- Keep your own oven mitts, my family likes warm bread, and those artisanal breads are covered in flour.
- I keep a separate sponge for washing up of the dishes, and separate dish towels to dry with.