Contamination

Contamination of gluten-free foods with gluten-containing foods needs to be avoided by people with coeliac disease, as even a tiny amount of gluten may cause gut damage.

At home

At home, it is essential that care is taken to avoid contamination with gluten-containing food that may be eaten by other members of the family.  Separate toasters and bread boards should be used for handling gluten-free bread and butter knives and jam spoons should be encouraged to prevent ordinary bread crumbs getting in the butter or in pots of jam and marmalade.   

Bakeries

Cross-contamination is likely to occur in floury environments such as bakeries. It is wise therefore not to buy gluten-free bread from a bakery where it is made in the same environment as normal bread. People with coeliac disease should be aware that individual meringues and macaroons, bought from bakeries and cake shops, may be made from gluten-free ingredients but may be contaminated by gluten-containing products used in the same establishments.

Fish and chips

Chips that are cooked in the same oil as battered products will be cross contaminated.  Even if the chips appear to be cooked separately be aware that the oil is often rotated so the chip oil may have previously been used to cook battered fish.

Production and milling of flours

Although some flours are naturally gluten-free, they can be milled in places where wheat flour is also milled.  Contamination can then occur, either because of wheat flour in the atmosphere or due to traces of it in storage vessels.  It is therefore possible that flours made from pulses, such as Gram and Urd flour may be contaminated, although they are naturally gluten-free.

Oats are tolerated by some people with coeliac disease but it's vital that the oats are uncontaminated. Suitable oat products are listed in Coeliac UK's Food and Drink Directory.