Amélie's Larder

No Gluten Allowed!

Advice

Cross‐Contamination

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At home or eat­ing out this is a ser­i­ous con­cern for people with Coeliac Disease. By fol­low­ing a few simple pro­ced­ures life can be made a little bit easier.

  1. Hands: Teach all mem­bers of the house­hold to wash their hands before hand­ling any food and after eat­ing.
  2. Utensils: Make sure all utensils and dishes have been thor­oughly cleaned before use. Our hands and utensils can eas­ily carry aller­gens and con­tam­in­ate food – so, keep clean. Dishwasher clean is ideal. (If able!)
  3. Sufaces: If you can, sep­ar­ate pre­par­a­tion areas for food is ideal, so food aller­gens can’t eas­ily travel between ingredi­ents. Think across the kit­chen rather than side‐by‐side.

    tea towels

    Separate tea‐towels for dif­fer­ent areas

  4. Crumbs: Be dili­gent about crumbs! Watch out for crumbs on sur­faces and in shared spread­able con­di­ments. Due to the sens­it­iv­ity of the dis­ease, espe­cially in young chil­dren, we use a seper­ate toaster for GF products, which is in the des­ig­nated GF area of the kit­chen. We then use another toaster purely for products con­tain­ing glu­ten, which is placed in the des­ig­nated glu­ten area of the kit­chen. Again, these areas are com­pletely seper­ate so, cross‐contamination is at it’s min­imum. The best way for avoid­ing crumbs in shared spread­able con­di­ments is through the use of long spoons. (For more info see Tips)
  5. Colour code areas: To make the clear dis­tinc­tion between the two areas in the kit­chen we use green chop­ping boards and black and white tea tow­els for the GF area, red chop­ping boards and red tea tow­els for the Gluten area.

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