12 Ways Gluten Cross Contaminates in the Kitchen

Gluten is sneaky. Like pollen, gluten has the ability to cross contaminate easily throughout our kitchen. Those who have a mild intolerance may not have issues with contamination, but those with severe life-threatening issues like Celiacs may need to be more cautious as the slightest bit of gluten triggers symptoms. Those with severe issues may find that eating out is impossible as restaurant kitchens cannot maintain a GF standard, unless the restaurant is specifically gluten free. 

It is recommended to thoroughly clean kitchen appliance, or have separate appliances for those with severe issues. Here are some ways that gluten cross contaminates in the kitchen. 

1. Toaster: A crumb is just a crumb, right? Wrong. Even the smallest crumb stuck in the toaster can get onto gluten free bread, so try toasting in the oven or use separate toasters. 
2. Scratched Baking Sheets, Muffin/Bread Tins, Nonstick Pans: Many people do not realize that if a pan or baking sheet is scratched, gluten gets trapped inside of those scratches. It is best to not risk it and buy new pans. 
3. Cast Iron Pans: Iron is a porous element, and will soak up any gluten cooked inside of the pan; thus, gluten clings and sticks to cast iron pans. 
4. Colanders/strainers/steamer baskets: The small holes inside the colanders are perfect locations for gluten to get trapped inside. Strainers and baskets are often difficult to clean and some will. never be 100% clean after its first use. 
5. Wooden Utensils + Cutting Boards: Cutting Boards get scratched and knicked all the time, which is the perfect hiding spot for gluten. Wooden utensils like spoons and rolling pins are porous, which soaks up gluten.
6. Bread Makers: If anyone uses a bread maker that contains gluten, it is not advisable to use the same one to make gluten free bread to avoid cross contamination. 
7. ​Sponges: Although it seems like sponges clean, which they do, they also can spread gluten especially if using the same sponge to clean dishes and wipe down the counter. Using disposable wipes or paper towels with cleaning spray is best for cleaning counter tops, meanwhile leaving the sponges to clean the dishes. It is recommended to use a "GF" sponge to solely clean the "GF" kitchen appliances.
8. Spreadable Condiments: It is important that a person does not share utensils inside the condiments, but also on gluten products. If a person spreads GF mayo on top of wheat bread and then places the utensil back into the GF mayo, the mayo has now been cross contaminated. 
9. Pre-Sliced Deli Meats: Most pre sliced and prepackaged contain spices or additives that contain gluten. This will contaminate the meat slicer at the deli counter. It is recommended to purchase pre-sliced meat + cheeses. 
10. Bulk Bins: Although everything is separated into it's appropriate bin, one never knows how much cross contamination actually happens between refilling bins and using scoops inside bins that contain gluten products. 
11. Deep Fryers: At restaurants, most likely they are using fryers to deep fry gluten containing foods like French fries or anything with batter. If the restaurant has a specific "GF" fryer most likely it'll be okay, but gluten will remain in the oil and deep fryers. The oil would need to be replaced, but most likely that does not happen at busy restaurants. 
12. ​Handling Foods: Sandwich makers or anyone working in the kitchen who touches gluten food and then handles a "GF" meal can easily cross contaminate gluten. It is advisable that gloves and knives be changed and hands washed between handling gluten and GF products. 

What other ways do you know of gluten spreading in the kitchen?

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