Keeping your kitchen gluten-free

Avoiding cross-contamination at home (matters most for celiac).

The big offenders

Toaster: crumbs are everywhere. Get a separate toaster or use toaster bags.
Condiments: double-dipping a knife into butter, jam, or peanut butter transfers crumbs. Use squeeze bottles or label 'GF only' jars.
Colander: gluten pasta residue is hard to wash out — keep a dedicated one.
Wooden spoons & cutting boards: porous and hold gluten. Use separate ones.

Prep gluten-free food first, on a clean surface, before gluten foods.
Use separate sponges or wash GF items first.
Store gluten-free foods on upper shelves so crumbs don't fall onto them.
Flour stays airborne for hours — don't prep GF food right after someone bakes with wheat flour.

Sift tunes recipes, restaurant grades and label checks to how strict you need to be.

General guidance, not medical advice. Talk to your doctor or a dietitian about your own diet.