There’s a myriad of challenges that living under the same roof with someone can create – whether it’s your loving college roommate, spouse or family – but sharing a kitchen between gluten and gluten-free eaters does not have be an added challenge. Since there are many ways for gluten to cross-contaminate gluten-free foods, I’d like to offer a few tips to keep celiacs safe while sharing a kitchen with gluten-tolerate eaters.
Step #1: Label and designate things to be used for gluten-free usage only.
One of the easiest and most secure ways of preventing cross-contamination is by labeling all of your food (bags, jars, bottles, etc.) and preparation supplies (silverware, plates, appliances, etc.). Sticky notes or a label maker is going to be very helpful in this step. Right after you buy your gluten-free food from the store, come home and label it with your name so that those living with you clearly know whose food is whose. This should apply to refrigerated items especially as condiments and containers can innocently be tampered with.
If you can afford it, having two toasters – one for gluten breads and one for gluten-free breads – is highly advised. Also, for toaster ovens, you should request another tray from the manufacturer and designate one for just gluten-free use. Silverware is the same way; if you can afford a second set of silverware, you should buy one. Either way, make sure you clearly label which silverware is for gluten-free use to make sure there are no confusions.