A Simple Solution for Cross-Contamination in Your Kitchen

One of the most important yet often overlooked aspects of a gluten-free diet is having your own gluten-free condiments to avoid cross-contamination. The easiest solution I’ve found for both my family and guests is to place stickers on the lids of items I use. That means we have two containers of mayonnaise, Cheese Whiz, butter, and peanut butter on the go at all times, but it makes it super easy for both us and guests. People who visit us know to stay away from anything that has a Scooby Doo sticker on it.

You can also use this trick to help small children become more independent in identifying what foods are gluten-free and safe for them to eat, especially if they are too young to read labels. Plus, it makes the gluten-free diet a bit more fun!

I’ve also seen restaurants color-code plates: a red plate means that the dish was prepared for a customer with a special food need. I used a similar system at a barbeque last year: anything in a blue bowl was not gluten free.

What other tips and tricks do you have for keeping your kitchen safe?

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  1. #1 by Amanda on February 13, 2013 - 5:49 pm

    Luckily, we don’t really use condiments in my house, so we don’t need separate ones! The only thing it would potentially happen with is peanut butter and I’m allergic to that, so there goes that.

    We have separate EVERYTHING else though… cutting boards, colanders, cooking/baking pans and utensils.

  2. #3 by Kelly LeDonni on February 20, 2013 - 5:22 pm

    I agree. Labels on lids of items work best for prevention of cross contamination as well as tags for things like strainers, ladles & pots.

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