Gluten and cross contamination problems

Image : http://www.flickr.com

Cross contamination occurs when a gluten-free food is in contact with food or on a gluten-free. Cross contamination is a real problem for those who follow a gluten-free diet. There are steps you can take to avoid cross-contamination can your food. Gluten is invisible to the eye but can contaminate surfaces such as countertops, cutting boards and utensils.

A good example is a total of two peanut butter sandwiches. A sandwich of wheat> Bread and the other with a gluten-free bread. Put two slices of bread on the counter. Then, the spread of margarine and peanut butter on wheat bread. You cut the sandwich in half and place both halves on a plate. To remove the knife used, margarine and peanut butter. Now you are ready to make a peanut butter sandwich with gluten. Take margarine gluten, a gluten-free peanut butterWithout gluten-free bread and a knife. Place the bread on the table ..... and you just sandwich bread without gluten contaminated with gluten old, who on the bench! You can not see the gluten, but it's there on the counter.

If you make bread with gluten-free bread, a toaster, you need two separate. Once you have a slice of wheat bread in a toaster, is contaminated and can not be used without glutenPain. You can not share utensils (knives, forks, spoons) and between the gluten-free gluten. You must use the material for any type of food. No need to buy a new set of cookware, kitchen utensils to be used specifically for gluten-free foods. However, you need the way you take care of these pans and utensils must be paid. A thorough cleaning is to remove gluten from them. If you use a wooden spoon, I suggest you use a separate timberSpoon immediately for food, such as gluten can be absorbed by the wood. plastic containers should be separated, too. Plastic can be gluten (absorption in the same way they absorb orders and colors) and contaminate food without gluten, which save a. Make sure the gluten-free plastic container clearly marked. The food is not consumed in a portion, such as margarine, peanut butter and mayonnaise should be separated. If you use a knife to spread margarine on a piece of wheatbread knife is contaminated and can not be made of margarine, again without contaminating the container. We separate containers for each of these types of food. The same "rule applies to the separate gluten free. Do not store or gluten-free flours in the same cabinet as the wheat flour. The possibility of cross contamination is too high. We all non-perishable foods, gluten free in a closet separated. We also have a separate gluten-free foods inRefrigerator - have their own drawer.

Cross contamination can also be a problem when eating in restaurants. A restaurant may advertise the provision of gluten-free foods. However, if you cook their food next to D'autres gluten-free foods, you do not have gluten-free foods. It 'been contaminated. If a restaurant is the same utensils used for food, food is not gluten free. Many people understand that food should be prepared gluten-free ingredients.Unfortunately they did not understand the problems of cross contamination. Always check if the restaurant prepares food without gluten, and if they use cutting boards, utensils and dishes. A gluten-free food is prepared in a separate area in the kitchen? Otherwise, they may be exposed to food to avoid contamination from gluten.

Recommend : cuisinart multiclad pro 12-piece set