AVOID CROSS-CONTACT
AT HOME
1. Use separate cooking utensils, cutting boards, cookware, dish towels, sponges, and brushes.
2. Clean surfaces thoroughly before preparing gluten-free meals.
3. Clearly label gluten-free products and store them in dedicated gluten-free areas.
4. Use a dedicated gluten-free toaster and kitchen appliances if they retain gluten residue.
5. Use a separate air fryer and convection oven for gluten-free foods because they work by circulating the air throughout the oven or fryer, which could lead to cross-contact if foods are not tightly covered.
6. Designate gluten-free zones and be careful with airborne gluten because it can contaminate gluten-free areas.
8. Avoid double-dipping when using open food jars. Choose squeeze tubes or clearly label one as gluten-free only.
6. Educate family members and friends about the importance of avoiding cross-contact with gluten and encourage their support in maintaining a gluten-free environment.
EATING OUT
1. Communicate your dietary needs to the server and chef, emphasizing the importance of avoiding gluten and any cross-contact with gluten.
2. Inquire about menu items, cooking methods, food preparation, storage areas, and ingredients, to ensure they are gluten-free and there is no risk for cross-contact with gluten.
3. Choose safer options that are naturally gluten-free.
4. Request that your meal be prepared separately, on surfaces that are free of gluten, using clean utensils, and be sure to have them wear fresh gloves before handling your food.
5. Avoid fried foods unless the restaurant has a dedicated gluten-free fryer.
6. Be cautious with sauces and dressings.
SHOPPING
1. Always read labels very carefully to avoid all sources of gluten.
2. Look for products labeled with the gluten-free certifications.
3. Contact manufacturers when needing more information about a product, how it was manufactured, and the risk for cross-contact.
4. Avoid bulk bins and opt for pre-packaged alternatives.
5. Be cautious with foods from the deli, bakery, and salad bar. These are at risk of coming into contact with gluten.
6. Be very cautious with products containing oats because oats can be easily contaminated with gluten. Look for gluten-free oats and contact companies for more information on how the oats are manufactured.
7. Look for products that are less risky, such as naturally gluten-free products.