Cutting Board-?

[breann6]

those color coded plastic mats, are what i was thinking about- if gluten gets on a plastic cutting board- can it be washed off with soap? If this is a bad idea- what kind of cutting board should be used?

how about utensils- should they be metal? like stainless steel? or heat resistance rubber/plastic?

I've got silpat liners for the baking sheets and pans.

my stainless steel colander is (mesh) is okay right? throughly washed with ultra hot water and soap.

thanks!

B

[Budew]

I have a plastic cutting board for gluten items, and one for others.

It is not a bad idea to have seperate strainers, and toaster too.

I stay away from wooden spoons, difficult to get really clean.

If things are scratched gluten can hide in the grooves. Watch the pans for scratches.

The smoother the surface the easier to be sure things are clean.

[hez]

I have a seperate toaster and non stick pans. Otherwise I washed everything really well and continue to use it (I did get rid of my gluteny bread machine and bought a new one). This worked for me however, for many people they bought everything new.

Hez

[jerseyangel]

I would strongly suggest a new collander.

[kabowman]

I have separate stuff pans for the gluten foods that are prepared in my kitchen, their cutting board is even stored in a different location than mine. I use wooden utensils but if they get contaminated by the neighborhood kid cooking ramen noodles, I throw the $9, hand carved, spatula away (actually Goodwill).