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Baking Contamiation

DecentlyDomestic

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DecentlyDomestic Newbie
DecentlyDomestic
Posted

I am starting a gluten-free eating plan today. I do not have celiac, but know people that do. I would also like to open a cafe one day, so I am trying to learn how to cook and bake gluten free options.

My biggest concern so far is how to avoid contamination. I have heard that many packaged foods are already contaminated due to processing in a facility that also processes wheat products.

I was hoping to get some clarification on that, and also tip on keeping the kitchen safe. Can you still bake gluten-free in a kitchen that is exposed to gluten?

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Mizzo Enthusiast
Mizzo
Posted

In order to maintain a "Dual" kitchen you must use certain separate cooking items such as:

Teflon pans (stainless steel can be shared)

colander/strainers

stirring spoons and spatulas if wooden or plastic

bakeware for cake or muffin pans (do not try to share these at all)

hand mixers (flour gets inside machine)

food processors and blenders ( I would not risk cross contamination)

toasters

Some restaurants have a separate cooking area and use whole /natural foods. We have a little diner in our town (only 8 tables) she maintains a gluten free menu along side her vegetarioan and other foods. It can be done.

The owner makes 90% of her foods gluten free to begin with and changes out bread, pasta and sauces.

Good luck

eatmeat4good Enthusiast
eatmeat4good
Posted

In my opinion and experience, if wheat flour is used in that kitchen, the risk of contamination is extremely high. Think of "poof" of flour as you pour it. Wheat flour is easily airborne and settles on everything. It would be too easy to cominate your gluten free equipment. It is impossible for me to eat at my sister's as she is a baker. She would try to cook gluten free for me but I would get sick in spite of her effort. From reading about how flour can stay airborne longer than one would expect and that people get sick from breathing it in as it hits the mucous membranes and thereby makes it's way to the stomach. I didn't used to "believe" in cross contamination but after getting sick I have determined it is not safe to eat in a restaurant or home where wheat flour is used. I am a believer now.

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