Contamination – scary word! and a daunting topic. If you’re new to this it simply means gluten-free things coming into contact with gluten.
Of course if you’re running a totally GF home it’s not a problem but most of us also cook foods containing gluten free things.
Here are the tips I’ve got. It’s easy at home once you get the hang of it.
The biggest thing is to keep the GF foods separate. Get containers that work for you and for your space (Dollar Store deals).
Choose some that are different from any others you have and it will become automatic for everyone else to leave them alone.
Foods you’ll want to keep separate – butter, PB, jam, honey, mayonnaise. etc.
I keep the original container GF and put food for others into small bowls, containers, etc.
I have some wire cooling racks that are only GF.
I never use a wooden cutting board for GF, always washable plastic.
If serving both kinds of bread I cut the GF first which prevents contamination of the knife and the cutting board.
The Celiac Society cautions against the use of toasters – there is no way to get them clean; and advocate using a toaster oven. I got rid of the regular toaster and bought a toaster oven. I wash or rinse the racks after toasting normal bread. I have found reusable envelopes at specialty stores that are meant for use in toasters. These would be great to take along when travelling.
Pasta – if the rest of the family doesn’t like corn or rice pasta you can cook the wheat pasta AND your GF stuff in separate pots. Just remember to strain the GF first.
Pills, including vitamins and minerals, are an easily overlooked source of gluten. Life brand products from Shopper’s Drug Mart are, we believe, all gluten-free. check with the pharmacist to be sure.
Here’s a good article from Glutino: http://www.glutino.com/blog/a-few-tips-for-your-kitchen/