Eat Gluten-Free
Preventing Cross Contamination from Farm to Table
written by Maria Larkin, M.Ed, RD, LD
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Wherever you fall on the spectrum of gluten-related disorders from either gluten sensitivity to celiac disease, it’s important to know how to avoid cross contamination of gluten-free foods with gluten-containing foods. Cross contamination can occur anywhere along the chain of food supply from the growing to the processing and finally to the preperation and consumption of food. Oats are an example of a gluten free food that can be contaminated by being grown next to a field of wheat or milled in the same factory as gluten-containing grains.
Hence, preventing cross contamination starts before you even purchase a food product. Begin by checking the label to ensure that oats as well as other packaged foods are processed in a certified gluten-free facility and are a low risk for contamination. Look for the certified gluten free logo (above). Labels also list the manufacturer’s contact information if there is any question regarding the food product’s growing or processing methods. Many folks are now using phone apps to help with ensuring the food is gluten free before it enters the home.
Once at home, preparing and consuming gluten free foods can be tricky. The tips listed below can help prevent cross contamination.
. Store gluten-containing products separately in a cabinet designated specifically for these foods. You can also label the foods "gluten-free" or write the family member’s name on the product.
. Start with clean thoroughly washed kitchen counters, dishware, utensils, pots, pans, grills and toaster ovens and other food prep equipment such as colanders, strainers and bread makers. Glass pots and pans are easier to clean than metal. Dishware is helpful as are extra trays for your toaster oven that can be designated gluten free. Kitchen sponges can also be a source of contamination so use different colored sponges for clean up-one for gluten free and one for gluten eaters.
. Prepare gluten free food first before preparing gluten-containing foods whether on the grill, the cutting board or the counter.
. Use seperate serving utensils and food prep tools (such as flour sifters, cooking and measuring spatulas, and muffin tins) to to prepare gluten free foods. Designate certain appliances gluten free (toaster, food processor, cutting boards) or clean them well.
. Avoid double dipping by purchasing two sets of condiments (jelly, butter, mayonnaise, mustard, cream cheese, and dips) or use squeeze bottles. For example, label one jar of peanut butter as gluten free and another for gluten eaters. And avoid frying gluten free foods in the same oil as is used for gluten-containing foods.
. Because wheat flour can stay airborne for some time after use, it can contaminate utensils and food prep areas. For the same reason be careful when purchasing foods from bulk food containers.
For more information about how to live a gluten-free lifestyle, make an appointment with Maria Larkin, M.Ed, RD, LD, licensed registered dietitian and nutrition counselor at 603-969-0017. Maria is a provider with most New England insurance companies.
Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com
For a free pdf copy of the GFCN News just send a request to the above email address.
