Posted 30 March 2004 - 07:33 AM
Posted 30 March 2004 - 08:04 AM
I keep a kosher kitchen (separate utensils for meat and for dairy) so I already have duplicate everything!
Certain cooking and preparation surfaces are either impossible to clean perfectly (like wood cutting boards or collanders) or they retain bits of food/ absorb food into their surfaces (some frying pan surfaces). Other utensils by their nature lead to contamination (toasters). I think that things that can be cleaned well by dishwasher and have smooth metal or glass surfaces (silverware, mixing bowls, etc.) are fine to share with gluten-containing foods.
Posted 30 March 2004 - 08:46 AM
Posted 30 March 2004 - 09:44 AM
Sara, I agree with you that anything non-porous, like glass or stainless steel should be fine to share, as long as it is cleaned very well. I feel a rinse in the sink and then being washed in the dishwasher are fine for these things.
I tend to use either a cheap paper plate or my own cutting board instead of the counter for making gluten-free foods, since I don't feel the counter is getting cleaned good enough, or often enough. I don't worry about the plastic cups, since they are never used for gluten foods, and the risk of gluten being transfered into the plastic while someone is eating a gluten food and then drinking from the cup is so minimal, especially after the dishwasher. But you can tell that I have thought about it!
The toaster is one place that I don't share with gluten foods. I have a new 4 slot toaster for me and the kids. My husband uses our old toaster oven. The trick is getting him to remember that he cannot use the toaster oven for the kids foods anymore!
Mariann, gluten intolerant and mother of 3 gluten intolerant children
Posted 30 March 2004 - 01:15 PM
Posted 30 March 2004 - 01:39 PM
Try my Challah egg bread in the Kosher and gluten-free recipe section - it's alot like regular sandwich bread - soft. I hate the store bought gluten-free breads!
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