5 Ways to Keep Your Kitchen Gluten-Free

Use these tips and tricks to avoid the cross-contamination of gluten in your kitchen.
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stk314015rkn

close-up of a tea kettle on a table

Photo by: Ciaran Griffin ©(c) Ciaran Griffin

Ciaran Griffin, (c) Ciaran Griffin

If you’re part of the 1 percent of the American population that suffers from celiac disease (or lives with someone who does), even the smallest amount of gluten can have a negative impact on your digestive and overall health. Use these tips to avoid cross-contamination and keep your kitchen safe for everyone.

  1.   Clean Baking Pans

Ever notice the remnants of muffins, cupcakes or brownies lingering in the edges of a baking pan? Be on the lookout for this potential source of gluten; wash all dishes extremely well, or use liners for muffins and cupcakes.

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167202193

Wormwood

Photo by: hichako

hichako

  1. Replace Wooden Utensils

Porous wooden utensils, cutting boards, and rolling pins can soak up traces of bacteria and gluten. Replace spoons and other gadgets with metal or plastic versions, and invest in some affordable plastic cutting boards that can be reserved for gluten-free foods.

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stk72168cor

a metal colander with green leaves

Photo by: Stockbyte ©Stockbyte

Stockbyte, Stockbyte

  1. Color-Code Colanders

Lots of tiny holes offer lots of opportunities for pasta to get stuck. To be on the safe side, designate a special (preferably color-coded) colander to cut out the worry and to keep that gluten-free pasta free of any gluten.

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Photo by: Espace Graphique

Espace Graphique

  1. Designate a Toaster

It’s super easy for crumbs to linger on kitchen surfaces and appliances. If you place a gluten-free bagel in the toaster or toaster oven after a gluten-filled one, there’s a great chance someone can get sick. Keep a special toaster on hand to maintain worry-free breakfasts.

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179261005

condiments

Photo by: FtLaudGirl

FtLaudGirl

  1. Label Condiments

Use squeezable bottles, or label items in your fridge and pantry so that crumbs don’t transfer into butter, peanut butter, jelly, mustard, mayo and other items that tend to have wide-mouth openings.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

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