I never understood just how important the cross-contamination factor is when cooking Gluten-Free until I was diagnosed with a Gluten Intolerance. I always wondered why my sister-in-law needed to bring separate cookware and utensils for my Autistic nephew when coming to family dinners.

It is EXTREMELY important to use your own cookware and utensils to make sure there is no gluten still present. I have learned, especially with pasta, that gluten can be a stubborn bugger and still be sticking to what you are using, no matter how clean you think it is.

Also, make sure you have separate toasters.  Remember all the crumbs toasting bread leaves behind. You sure don’t want any of the gluten crumbs on your gluten-free bread or waffle!

Be careful of crumbs in any spreadable condiments (i.e. jellies, cream cheese, dips, butter, etc.).  It is best to spoon out the condiment onto your plate rather than spread onto the food then dipping the knife back into the container.

A lot of restaurants need to be made aware of this also and I hope this site will spread the word.  Be aware when dining out to ask if they have a special area in the kitchen that they prepare your Gluten-Free meal.  For example, when I go to Subway to get a salad, I have them change their gloves since they have been handling bread.

I have so much more peace of mind after acquiring my own cookware, etc. for my kitchen.  You will be so grateful you did too!

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