Contamination

Its important that gluten-free foods are not contaminated with gluten during storage and preparation. In the home, patients should be advised to take practical measures to reduce the risk of contamination. These include

• use of a separate toaster for gluten-free breads, a clean grill or toaster bags
• ensuring chopping boards and utensils are thoroughly cleaned before preparing gluten-free food, or using a completely separate set
• wiping down surfaces after preparing food containing gluten
• using separate containers for butter, jams, chutneys etc or ensuring that a clean knife or spoon is always used to serve them
• ensuring that gluten-free food is not prepared in a floury atmosphere