Comments on: Avoiding Cross-Contamination at Home

By: Mary Moran

Mary Moran — Tue, 02 Apr 2013 15:19:47 +0000

Toaster safe baggies are available to toast your bread in any toaster. great to take on trips when you only have hotel toaster to use.

By: Amy Macklin RD, LDN

Amy Macklin RD, LDN — Sun, 14 Oct 2012 13:23:45 +0000

I use my GF stickers to identify gluten free products in the frig, freezer, and pantry to avoid cross-contamination. No double dipping!

By: Rachel C

Rachel C — Fri, 12 Oct 2012 13:10:43 +0000

Don’t forget your dish sponge! That is a common way people get cross-contaminated. And, I have even found gluten in my (natural) dishsoap! Don’t forget to check there, too.

By: Sara R

Sara R — Fri, 12 Oct 2012 01:48:01 +0000

Keep 2 peanut butter jars, one marked GF, also works with margerine tubs. Mesh strainers can be a great place for cross contamination so keep those separate too!

By: Heather

Heather — Thu, 11 Oct 2012 19:11:03 +0000

My new trick is to use squeeze bottle products (like jelly and mayo) instead of jars and tubs. That way the whole family can use them without cross contamination worries.
Also, thank you for your bread. It has been a pure joy to have bread again! Yours is the only one I will eat! I can’t wait until the stores have your dinner rolls!!
Thank you!!!

By: Melissa

Melissa — Thu, 11 Oct 2012 18:30:21 +0000

Thanks for these tips. I try to follow them all and there are one or two I should pay better attention to. If I had to give one suggestion . . . we put labels on all things food and otherwise that are gluten free. They are just round dots, but then my daughter knows they are safe for her to use/eat.

By: Carrie

Carrie — Thu, 11 Oct 2012 16:05:07 +0000

I try to use different shapes of food. For example: I use small twist pretzels for our GF pretzels and only buy stick pretzels for the rest of the family. That way there is never any confusion. I also use one shapeof pasta for GF and a different shape for regular pasta.

By: Dana

Dana — Thu, 11 Oct 2012 16:02:42 +0000

We have a dedicated waffle iron for bread (rather than a toaster), we have separate peanut butter, jelly and butter tubs, clearly marked with a Sharpie. When there is any doubt at all, we don’t risk it.

By: Brenda McCormick

Brenda McCormick — Thu, 11 Oct 2012 15:52:51 +0000

My daughter has been gluten-free with her lifestyle for 7 years now. She has her own skillet, utensils, toaster, waffle iron and her own place for her food in the refrigerator and also in the freezer. She has her own cabinet space so no one uses her special food, Instead of bannana nut bread or cornbread she puts them in cupcake holders and then she can freeze the remainder. The gluten-free flours are expensive so you don’t want to throw anything away. We have adjusted to this way of life and it is our normal now.

By: Kathy

Kathy — Thu, 11 Oct 2012 15:48:56 +0000

Butter-just put a letter on the top of the GF one or use spray butter.
Have separate toaster on the other side of the kitchen so someone doesn’t use it that shouldn’t use it or use the little bags for your toast if your at a hotel using their toaster.