So how do you keep a mixed kitchen without contaminating the celiac in the family?
My 9yo son has celiac, but none of the rest of the family has any issues with gluten. At home, we keep our entire household gluten-free because it's easier. I bake all of our gluten-free bread, pizza, muffins, etc., because I enjoy baking.
Flash forward to now. We are in Europe for 6 months, renting an apt. I don't have any baking equipment and I can't find all the ingredients I need anyways. So we get Schar bread, which is plentiful and good.
However, Schar is expensive, and it doesn't make sense to have the entire family on it when only one of us needs it. (I guess none of us "need" bread, but we do enjoy eating it.) So I bought a loaf of regular bread and brought it home. I put it in a separate cupboard, far away from all the rest of the food and the dishes. I ate it at the table only once, and then removed the placemat.
That night, my son started complaining that his stomach hurt, and it's been going on like that for 3 days now. I'm beginning to wonder if I glutened him.
So for those of you with mixed kitchens - how do you do it? What did I miss? Do I need to wash dishes separately? Or just give it up with the bread because bread has too many crumbs? Help! I never ate bread in front of him. I cleaned up. I washed my hands. I didn't double-dip in jam containers. Ugh. Any advice?
Normally, I don't think of my son as super-sensitive. He doesn't have problems eating lunch at school (he brings his own lunch, but I'm assuming the kids around him are eating gluten).