Cross Contamination

Cross Contamination:
We are talking about something rather rudimentary in our gluten-free kitchen basics...Cross Contamination!
What is Cross Contamination?
It is one food becoming infected by another.  In this case, gluten!  Here are some great tools and facts to keep your kitchen free of any cross contamination.
1.  If you have a multiple food kitchen, meaning you use both gluten free and regular flours, you must be most vigilant and careful about prepping, cleaning and re-cleaning.  This post is generally for the dual use kitchen.  For those that have a completely gf kitchen, you've got it made.
2.  Always wipe counter tops, cutting boards, and all other preparing surfaces clean three times.
3.  Use a washable cutting board that can be cleaned in the dishwasher.
4.  Always prepare gluten free items first.  The reason being, if you are making anything from scratch with regular flours or mixes, once you open the bag or box, particles of the flour remain airborne and cling to surfaces.  Clean up is much more difficult and lengthy.
5.  Your apron must be changed if you start with a regular flour and then prepare a gluten-free food.  If you begin with a gluten-free food, you can keep the apron on and clean it after all your kitchen prepping.
6.  Avoid wooden cutting boards and utensils.  If these items are worn out, particles of gluten can remain in the crevices and contaminate your gluten-free foods.
7.  Use stainless steel and glass bowls.
8.  Pre-seasoned pans or skillets, can hold gluten.  Make sure you have a designated pan that is only for gluten-free foods.
9.  Make sure all non-stick pans are thoroughly cleaned prior to use.  If the pan is worn, do not use.  It can hold onto gluten.
10.  Keep your refrigerator surfaces clean.
11.  Designate a cupboard and drawer for only gluten-free foods.
12.  If you don't have a designated pan, use foil.  For instance, on a cookie sheet you use for both types of foods, lay a layer of foil down as a barrier to prevent cross contamination.
13.  Store all foods separately.  Gluten free from regular foods that contain gluten.
14.  Clean all appliances regularly. Microwaves, stove tops, refrigerators, etc...
15.  Do not use a toaster for both bread types!!!  This is a biggy!  Use a separate toaster for each, or don't use one at all.
16.  Keep cupboards shelves wiped down regularly.
17.  Check your mixer for food particles on the body of the mixer.  Use a separate mixer if possible or hand mix your gluten free foods.
18.  It is always advisable to use a separate utensil designated for gluten free mixing and prepping.
19.  Be aware of spices.  I do know that McCormick single herbs and spices are gluten free per their website.  However, this is not always the case.
20.  Be wise and call manufacturers when a product is in question.
21.  Always use a separate cloth or sponge when cleaning dishes.  If you use something that cleaned a gluten product, you can contaminate the other dishes, especially if using fresh flours.  Because the flour can become pasty and stick to the sponge.  Wash, rinse, wash, rinse! I like to use a brush instead of a sponge, it's easier to keep free of contaminants.