I just finished up all my diagnosis stuff on Friday and am trying to figure out how to keep my teeny, tiny dorm kitchen safe. I share the apartment with my wonderful roommate who is trying her hardest to understand cross contamination and make our kitchen safe. She's a huge gluten eater though, so it can get a bit difficult. We've already discussed getting separate cookie sheets and using different pots for her pasta versus mine. As far as I know, we both only use my skillets (non stick) for bacon, sausage, eggs, veggies (me), and the like. I think the only time gluten ever touched them was in September when I attempted fried rice, so many meals and washes ago. I have my own sponge and drying towel. I have half of the toaster (traditional style) clearly labeled. Most of the kitchen things are mine and somewhat recently acquired, so there isn't years of gluten rubbed in. My mom came up to my school to take me to my testing and washed every pot, pan, knife, utensil three times pretty obsessively.
We're going to continue acquiring separate kitchen things, partly because of my diagnosis and partly because we know we won't live together after graduation in 2014 and need our own kitchen stuff. So is there anything else I should add to the list of what needs to be kept gluten free?