Living gluten-free has been on my mind lately. Several people I know do live gluten-free, and I know some people are trying to go gluten-free. Here are some tips I found from the Colorado Extension Service. Some of these things I had never thought of. If you also shop and prepare food for people who do eat gluten-containing foods, it is important to protect your gluten-free foods from contact with gluten. • Buy two jars of jam, mayonnaise and peanut butter. One is for you, and the other is for everyone else. A knife with bread crumbs will leave gluten behind in a shared jar. Be sure to label which jar is gluten-free. You can also buy squeeze bottles so nobody needs to use a knife. • Buy a separate toaster for gluten-free breads, or put clean aluminum foil on the rack of your toaster oven when you use it for gluten-free products. You can also try toaster bags that are reusable bags for use in toasters and toaster ovens. • Buy a separate colander/strainer for gluten-free pasta. Colanders are too hard to clean to completely remove gluten. Color coding with a permanent marker can help keep all kitchen utensils separate. • Clean counter tops and cutting boards often to remove gluten-containing crumbs. • Clean cooking utensils, knives, pans, grills, thermometers, cloths, and sponges carefully after each use and before cooking gluten-free foods. • Store gluten-free foods above gluten containing foods in your refrigerator and cupboards. • Use pure spices rather than blends. • If you bake with gluten-containing flours, put away or cover your gluten free foods when you bake. Flour dust can float in the air for several hours and contaminate your gluten-free products. • Avoid purchasing staples from bulk bins. ext.colostate.edu/pubs/foodnut/09375.pdf
Posted on: Wed, 11 Sep 2013 14:47:34 +0000
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