Here are the 4 high-risk places for gluten cross-contamination:
1) Hidden gluten in a newly gluten free or gluten aware kitchen: When you’re new to gluten free living, it’s hard to know exactly what to do to erase gluten from your kitchen completely. Left-over gluten is one of the main reasons people who have just started a gluten free diet report they feel great for a few days, then find they feel awful for a day to a week, even though they’re eating gluten free. In most cases they’ve been sabotaged by left-over gluten in their own kitchen. (Note: If you haven’t seen our Tips to Prevent Cross-Contamination check it out here.)
2) Gluten cross-contamination in a shared kitchen: It can be tough to share a kitchen between gluten and gluten free foods — it takes commitment from every member of the household, not just those who are gluten free. If you don’t have that dedication and buy-in from everyone, those who need to be gluten free run the risk of exposure due to cross-contamination. Gluten Free Labels helps reduce the risk of these scares. Check them out here.
3) Restaurant meals, even meals billed as “gluten free.” Many restaurants do a decent job of delivering truly gluten free meals for their customers with celiac disease and gluten sensitivity. But in the vast majority of restaurants, your gluten free food is prepared in the main kitchen, and it can be difficult to prevent cross-contact under those circumstances. You can help by making certain the chef understands exactly what you need to make your meal safe, but any time you eat out, you run the risk of cross-contamination. Check out our restaurant brochure to reduce cross contact here.
4) Food from a friend or relative’s kitchen that’s not quite gluten free enough: Let’s face it—friends and family mean well. But unless they are gluten sensitive themselves, most of our loved ones have a hard time understanding what it takes to prevent cross-contamination and prepare a truly gluten free meal. So be extremely cautious eating food prepared by a friend or a relative unless you’re standing there watching them make it. Otherwise, you run the risk of cross-contamination from kitchen utensils, cookware and gluten containing foods. Better to ruffle some feathers than to experience all-out gluten symptoms because you didn’t want to hurt their feelings. Have you seen our article on “Entertaining a Gluten Free Guest?”
Make Gluten Free Labels your go-to weapon in the ongoing battle against gluten cross-contamination. Gluten Free Labels are bright orange, eye-catching, with a crystal clear message. Use dishwasher safe sticky labels on jars, condiments, tupperware, wrapped foods and more. Heat-proof, oven-safe silicone tags hang on cookware, kitchen tools, appliances, drawers, cabinets—anywhere in your gluten free zone. Handy toothpick flags are perfect for served foods, buffets, cookouts, more. See how Gluten Free Labels can reorganize your kitchen environment while adding peace of mind to every meal, whether you are eating on the go, out with friends, or dining at home.