Any products containing gluten? Mark them LOUDLY. As the cook, you may know what is and isn't contaminated, but little fingers or sleep-deprived adults will not be as quick to tell the difference. - use a skull & crossbones with a marker (we found this amusing at first!) - Now I keep masking tape in the kitchen and put an X on those … [Read more...]
Contamination Tip – covering
August 14, 2008 By Leave a Comment
In the first year, consider your kitchen as a contaminated place. There is dust in the air. The oven fan probably has flour in it. It is just easier to pretend that it is an unsafe place to cook. Sooooo, USE DISPOSABLE COVERINGS for everything. I use wax paper on my cookie cooling racks. tin foil on the baking sheets paper towel in … [Read more...]
Contamination in the kitchen
August 14, 2008 By 1 Comment
On occasion, I cook GF and also with gluten for the same meal. This is the exception rather than the rule though. All my pots and pans, toasters, frying pans, and cooking materials have been replaced with new ones in the last 3 years so I want to keep them gluten free. Helpful Philosophy: Instead of keeping the GF food uncontaminated. I think … [Read more...]
