October 03, 2012

The Gluten Free Kitchen

 Our kitchen is a shared space between gluten free and wheat eaters.
I am learning to separate items to different areas so there is no cross contamination.
I am hoping to take us more and more gluten free but I have resistance so I know it won't be 100% anytime soon.

 As a homebased baker I also have gluten free products that I use for clients so I have to keep it all separate for that reason, too.  The days I do gluten free baking I have to thoroughly clean the kitchen.  I am using wheat less and less but there are still times I have to do something that contains wheat.

I have several cookbooks and some equipment that is strictly for gluten free use like this waffle iron.

It is important to watch the cross contamination and to keep the kitchen clean.

I also wash my hands a lot to keep wheat and gluten free particles away from each other as I work.

I mentioned in my post yesterday that many items are labeled gluten free... 
I took a few photos of some examples around my kitchen.

1 comment:

  1. My 4 year old daughter is allergic to wheat, dairy, eggs, and peanuts. This series looks like it's going to be very informative! Thanks!