10 things you MUST do in your kitchen when going gluten free

When I was first diagnosed with celiac disease, I really had no idea what I was doing. I didn’t know that you basically had to tear apart your entire kitchen and buy all new stuff just to stay safe from cross contamination.

Boy did I learn a thing or 2 about this after I kept getting sick from our old toaster.

Here are my top 10 things to do in your kitchen when you first stop eating gluten.

  1. Separate all your gluten free foods in the cupboards. We made one unit completely full of gluten free items. My husband keeps anything he gets that has gluten in the other part of the kitchen so they don’t get mixed up. It honestly makes it so much easier for you if you know exactly where your food is all the time.
  2. Get a brand new toaster and label it the “gluten free” one! The crumbs in the old toaster create a cross contamination nightmare for you!
    3. Check any ingredients in old sauces, jars, jams, rice mixes or anything actually! Watch for all the hidden words for gluten and if you aren’t sure – Google it or throw it out! You can also use a food scanner app like Shopwell or Fooducate to check the foods right from your smart phone.

4. Get a marker and put GF or your name on foods that are safe to consume. I found these neat stickers at Zazzle.com to put on foods in your kitchen! But I think a sharpie will get the job done just as well.

5. Any jars of mayonnaise, jam, peanut butter or ketchup should be thrown out or new ones purchased for you. Who knows what people were sticking in those containers!

6. Buy new cookie sheets or metal pans. I’ve heard that people even buy a whole new set of pots and pans to prevent “spores” from getting in their food. I’m not sure how necessary that is but if you feel safe and can afford to do so- have at it!

7. Segmenting the freezer is an easy way to put all the gluten free breads, meals and goodies in one place.

8. Be careful with your soaps and detergents. Ensure they are gluten free by checking with the manufacturer of the product!

9. Be aware of cross contamination. Keep separate cooking areas or cook one meal first and then the gluten free one second. In order to keep and stay safe, it’s imperative we watch diligently to ensure our safety.

10. Educate your family on all the changes you just made! No sense in going through all this hassle and not having them on board or understand what’s going on!

Do you have a kitchen tip for those with Gluten Intolerance or Celiac disease? Please share it in the comments section!!

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6 responses

  1. Great tips. Thanks for sharing them.
    The second toaster should be OBVIOUS but I bet lots of people don’t think about that.

    I was also advised to stop using wooden spoons as they can cross contaminate foods and also use non-wooden cutting boards that can be washed, or keep separate ones for g-f food prep and keep them away from the others.

  2. We simply don’t buy anything containing gluten. That eliminates the problems with jars of stuff, separate toasters, wooden spoons, cutting boards, etc. I’ve found that a gluten free diet has caused me to lose weight without really trying, and I feel better, even though I didn’t have a problem with gluten. I do occasionally buy regular hot dog buns, because I just can’t justify eating a $1.50 GF bun when I don’t need to, but they are handled as if they were hazardous waste. Condiments are applied from squeeze bottles. No utensil, counter, cutting board, or other porous surface touches the buns.

  3. Wheat (sometimes toasted) is used as a cheap filler, thickener, coloring, or flavoring in most processed foods. Even non-celiacs can benefit from removing that cheap filler from their diets by avoiding processed foods in general. Cooking whole foods from scratch is not really much more effort than opening boxes of mixes. We use a lot of dry beans (chili, etc.) and bulk rice in our cooking.

  4. Great points!

    Also, watch out for cutting boards if they have been used to cut things other than fruits/veggies. And I agree with Elle it’s best to avoid wooden cutting boards and spoons.

    And rolling pins, seems like a no-brainier but I used an old rolling pin to make sugar cookies without thinking, nothing worse than ruining a batch of cookies!

  5. I would also like to add that this last week it dawned on me that sponges could be an issue if doing a quick wash of a dish or silverware. So that may be something to consider.

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