However, the reality of avoiding cross-contamination in the kitchen is not as difficult as first imagined. I guess everyone who has to deal with Coeliac's discovers their own systems for keeping themselves/ their children safe. These are some of the things that work for me:
- Separate butter and jam- marked with a sticker.
- Squeezy bottles of mayo, ketchup and honey instead of jars.
- Different plates for my 2 children . This is not necessary in terms of contamination, but helps me remember which food is for who if I'm doing non-GF stuff too. (although as I mentioned in a previous post, this doesn't always work!)
- Separate wooden chopping board and bread knife for GF bread.
- Toaster bags for the toaster.
- A cupboard for GF dried foods (pastas, crackers, mixes etc).
- I don't buy 'normal' flour any more- GF flour is fine for most things.
- A drawer in the freezer for GF food.
- I always wash Alexandra's plates and cutlery first when I'm washing up- anything with gluten toast crumbs gets rinsed and washed last.
- Tinfoil on the grill if I'm doing anything GF.
- When I'm preparing GF and non GF stuff (eg sandwiches/ packed lunches) I split the kitchen in 2 and keep butters, knives, breads in their own halves of the kitchen. I prepare all the things I'm going to be using for both meals (eg cutting cheese) in the GF side. (I know this sounds obvious, but I have almost got caught out by using the same knife for both butters before.)
- I have gotten rid of things like stock-cubes that had gluten in them and only buy GF versions now- most of my cooking tends to be gluten-free when possible.