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What is the best way to eliminate CC in my kitchen if my family isn't gluten-free? I feel like I need to clean the entire kitchen and ziplock bag everything that may contain gluten..or maybe ziplock all my gluten-free stuff. My mom got me gluten free granola..and put it in the baking cabinet where there's loose flour and everything. Everyone is so messy with their bread crumbs so I have to Lysol the counter before I make anything and rewash anything that I'm going to use. The fridge makes me paranoid as well. I'm going crazy!! Any tips/words of encouragement appreciated! :D


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i don't even bother making stuff on the counter. I've pretty much gone to making stuff on plates and such because a certain family of mine does not know how to clean up their messes :angry:


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I live in a family of 5, I'm the only gluten-free one.

The top shelf of the pantry, the fridge, and the freezer are "mine" - gluten-free stuff only. Any muffins, cookies or whatever in smaller ziplocs are mine in there - the gluteny stuff is always in big freezer bags. I label my stuff "gluten-free" anyway.

All the counters are mine (gluten-free) - I bought an island at walmart with drawers that is across the kitchen and that's where everything gluteny is. In the drawers are the gluten measuring cups, mixing spoons, plastic containers (a different brand than my gluten-free ones). All gluten sandwiches are made on the island.

It's not perfect - the sink is a mix up of gluten & non gluten dishes, the cloth I clean with can be mixed up too. But cutting boards, strainers, measuring cups & large utensils, fry pans, are all separate. It works pretty well.

I use a lot of plastic containers for food for work - but they are all different than the one DH or the kids use & everyone knows whose is whose.

Oh, we have two toasters too - one on the island, and mine on the counters. I even put a gluten-free label on my toaster (we do have company once in awhile). Be firm but figure out your own system - it is so worth it - I was getting contaminated a lot.

FWIW, I am the cook & shopper in the house so I can keep pretty good control on things - and I'm not a happy camper when I get glutened - EVERYONE knows that, haha !


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We have a "bread" counter for the gluteny bread & crackers. I use red for stuff that is for gluten-free use. I put red duct tape on my PB & butter tub. I have red cooking utensils, red colander, red cutting board, etc. I have plastic containers with red lids. I use plastic baggies and will write on them my name if its only for me. I write "not gluten-free" on baggies of stuff that has been cc'd that should be gluten-free (like a bag of cheese slices someone forgot & touched after the bread).

Because most stuff is gluten-free, I don't put red tape on everything like the milk, cheese, etc. We get sandwich stuff out & put it on a plate first then get the gluten bread. Or I plop it on for them if we are all making sandwiches together.

If the folks in your house won't becareful like my family, I would suggest getting the colored tape & sticking it on everything that is for you only. Seal anything gluten-free that is open in baggies or containers with your colored tape. Maybe you could have a section or big box for your stuff only? If they miss bright red, pink or green tape on the top, they need to get an eye exam or they are just the rudest & meanest people ever! You can tell them I said that! ;)


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Forgot -

If you are newly gluten-free, it is not recommended that you eat oats, even gluten-free ones. It appears that about 10% of celiacs re-act to oats like gluten. It is recommended that you not try them until you have healed. I have seen it said that is 6 months to 2 years.


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Thanks everyone! I am definitely going to try the color coding..that should make it simple enough for other people to understand..hopefully ;)

As far as the oats go, I am definitely not eating them for awhile..just sticking to whole foods for now!


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