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Maintaining A "dual" Kitchen

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now that i have gotten past the first few weeks of diagnosis, i have realized that i can save a fair amount of money by still having gluten snacks and foods around for the 5 children at home that don't have celiac. my laundry room is right next to my kitchen, so as soon as i get a counter in there, i figure i will keep bread and a toaster out there. i keep toxic cookies out there. i keep gluten free cold cereal up high on a shelf in the pantry. we are labeling peanut butter, miracle whip, etc. i bought squeeze bottle jelly. i think if i choose to make something with regular flour i can do the mixing in the laundry room. any other suggestions for avoiding cross contamination?


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You sound like you have a great start. I am the only one who has to eat gluten-free in my house. However, all of our dinners are gluten-free. It was too hard to try and juggle two meals. Plus the cc issue was huge. I do not do anything with regular flour. Just my personal decision, I don't want to be near the stuff. I also have one counter the gluten can be on. Otherwise all other areas are off limits. Since I am the one that does the cooking it works well. Plus my dh is incredibly careful.


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I also eat in a kitchen that isn't gluten free. You already seem to be quite aware of cross-contamination. Some other tips, check all plates, utensils, pot, pans, ect for crumbs or potential gluten residue. If a good scrubbing can't get rid of baked on gluten, then buy new cookware. I find that pans used to cook chicken nuggets, fish sticks, egg rolls, french fries, ect are really bad for baked on hard to remove gluten.

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All of our suppers are gluten-free. I have a separate cutting board for myself. If I can't get squeeze bottle condiments then clean utensils must be used. Generally lots of cleaning up after the gluten items.

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