Gluten-Free and Your Kitchen

It’s day six of the 10 Days of Gluten Free blog hop!  I am covering topics related to getting started on the gluten free diet.  Be sure to visit the other participating blogs listed at the end of this post.  Each one is covering a different gluten-free topic and has a great giveaway you can enter.

Gluten-Free and Your Kitchen

When one or more members of a household  embarks on a gluten-free diet, decisions need to be made about whether the kitchen will be completely gluten-free or not.  If not, you need to decide how gluten will be handled.

Those decisions depend on your specific situation.  It is affected by how many of you are gluten free, who is gluten free, and why they are gluten free.

A gluten-free kitchen is the easiest option in terms of handling cross contamination, but if you decide on a shared kitchen, here are a few tips:

  • Designate gluten and gluten-free spaces.  This can be areas of the kitchen, cabinets, or shelves in a cabinet.
  • Designate gluten and gluten free items.  Things like colanders, cutting boards, and cooking utensils can harbor gluten.  It might be necessary to keep duplicates of some items.
  • Keep labeled gluten-free condiments.  Things like mayonnaise, jelly, and butter can become contaminated when you spread them on bread and place the knife back into the food.  Keep clearly labeled gluten free condiments on hand.
  • Clean thoroughly.  Clean out cabinets, surfaces, mixers, and anything else that may have gluten on it.
  • Buy a new toaster.  Toasters can definitely cause cross contamination.  Have a gluten free toaster and be sure everyone knows that’s what it’s for.

The more gluten there is, the harder it will be to prevent cross contamination.  I suggest you get rid of as much gluten as possible.

Tomorrow’s topic will be about taking time to adjust.



Shelley Case is giving away a copy of her book Gluten-Free Diet: A Comprehensive Resource Guide.  The title is an appropriate description.  This book would be useful to anyone on a gluten-free diet.

Giveaway Guidelines

  • This giveaway is limited to U.S. residents 18 and older.
  • You are allowed one entry per “10 Days of Gluten Free” blog post for a total of 10 entries on this blog.
  • Enter by leaving a comment on this post (and other 10 Days of GF posts)
  • The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012.

No purchase is necessary.  Odds of winning are based on the number of entries. The winner will be randomly chosen and will be contacted by email.  The winner will have 48 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

10 Days of Gluten Free Continues:

These bloggers have great tips and ideas to share with you.  Please stop by and remember to enter the giveaways.


This post may contain affiliate links. See my disclosure policy for more information.


  1. Natalie says

    I think cross contamination must be my problem. If I can ever get out of school, I plan to completely get organized. My problem is that my family still eats gluten!!

  2. Tonja says

    Our entire family (8 of us) is gluten free. So we don’t have to worry about cross contamination!

  3. Bonnie says

    I really have put off a separate toaster due to space for it. i obviously need to rethink it. Thanks.

  4. Susan says

    It is tough when you’re the only one in your family to eat allergen-free. We’ve marked certain things with “NS” on the lids or tops of containers – meaning “Not Safe” or “S” meaning “Safe”. It can be a bother to do that, but we’ve gotten used to it. Thank goodness I didn’t have to go get a new Kitchen-Aid mixer!

  5. Paula says

    Thanks for sharing. My daughter was just diagnosed a few months ago. It is a challenge – to say the least. I am up for any info regarding gluten-free.

  6. Michele says

    My husband was just diagnosed with Celiacs. I hadn’t thought about the issues of cross-contamination. Thank you for your suggestions.

  7. Michelle says

    Thank you for your tips, as I am new to gluten-free and Celiac. I didn’t know that about colanders, cutting boards, or even toasters. I am the only one in the house so it’s been really hard. I’ve been getting cross contamination… ugh!
    I would love to know more, or should I say, I need to know more! :)

  8. Vicky says

    Getting celiac disease was not easy for sure. Since I live alone and part/disabled it was a big burden on me to clean all my cabinets, appliances, refrigerator plus throw or giveaway all my non gluten foods. It took about a month. Now I have a small sign on my door, ‘GLUTEN FREE Careful, Please Don’t Contaminate’. So whom that enter cannot leave non GF foods around. When I go to my parents home I do have several GF foods, butter, flours (to make gravy), ice cream cones, spices and bread marked, ‘GF or Vicky’s’. My mother makes sure that I am free of cross contamination whenever I come over.

  9. Deanna says

    Great tips! Our entire house is gluten free…3 of us! We don’t allow anyone to bring gluten into the house. It makes it easier!

  10. says

    Great suggestions Linda! After my husband was diagnosed with celiac, we cut out all gluten from his diet and yet he kept getting sick. The trick was to buy a brand new toaster, strainer, etc. and it made all the difference!

  11. Pat says

    We both eat GF so no problem here. But, once in a while when we are elsewhere I really have to think twice about cross-contamination.

  12. says

    My whole family may not be gluten free, but my kitchen is. It’s just so much easier that way and I really don’t think the wheat is good for any of them. It certainly won’t hurt them not to have it when they are at home.

  13. Caitlin says

    I share an apartment with three other girls and I’m a little worried about cross contamination. Everyone is supposed to clean up after themselves and for the most part it’s fine, but I still come in and there are crumbs on counters. But it’s almost over and next year it may be better. Or worse and I’ll have to speak out more.

  14. says

    We designated 1/2 of our toaster to be gluten-free. That helped with saving space.

    All of us who live here understand and know about cross-contamination. It’s hardest when you have family or friends over who don’t think about it. We’ve gotten to the point where we give a crash course on cross-contamination as soon as they arrive. Often opens up a world of conversation on how pervasive food allergies are and how hard they can be to diagnose.

  15. Angel R. says

    It was definitely easier for us to make the house gluten-free. We didn’t at first, and I was cooking for my son and then my husband and I. Worrying about contamination was making me crazy. My hands were raw from washing so much. So much easier now that we keep gluten out of the house!

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