Kitchen cross contamination

[HappyVeggie87]

I was diagnosed with celiacs after ten years of GI problems and all my doctors saying I was just anxious. Anyway, I'm living a much better life being off gluten but am now crazy sensitive to a crumb of contamination. We've done the best we can in a house of gluten loving individuals, my own butter, own toaster, etc. My step daughter had a baking project and I just walked in to her rubbing wheat flour into my expensive silicone baking mat. I try not to micromanage too much but I lost my temper. From what I understand silicone is highly porous and can trap particles of gluten no matter how much you wash them. Just looking to see what other bakers do or worry about in terms of contamination in baking products. I don't want to go crazy but I also don't want to be laid up in bed sick for days. 

[Scott Adams]

If you are this sensitive it does make sense for you to be vigilant with your kitchen, pots, pans, tableware, pantry, etc. There are definitely many people who report getting cross contamination from these things. Of course it's important to try to keep your cool when discussing this with those you share these things with, but if they don't get it, or seem to ignore it, I could also see myself losing my cool!