Cross Contamination and Celiac Disease | BeyondCeliac.org
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Cross Contamination and Celiac Disease

Question:

Is it important to have separate cooking utensils and pots in the kitchen for gluten eaters and non-gluten eaters?

From,
Amy

Answer:

Hi Amy,

The key to avoiding cross contamination in the kitchen is to be mindful of any utensils and surfaces where gluten-containing particles may get stuck or are difficult to clean. It is recommended to have a separate gluten-free colander for pasta, sifter for flour, and toaster for bread products. You may use the same toaster oven for both gluten-containing and gluten-free foods by placing a clean piece of aluminum foil down each time you toast a gluten-free product. Mixing spoons and cutting boards should be made of a non-porous material such as plastic or glass. These utensils along with pots, pans, and plates may be used for both gluten-containing and gluten-free products if they are washed thoroughly between uses.

Sincerely,

The Center for Celiac Disease at The Children's Hospital of Philadephia

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