Living Gluten Free: Avoiding Cross-Contamination

     If you’ve recently been diagnosed with celiac disease, it is likely you’re still adapting to a gluten-free lifestyle. It may seem overwhelming at first to a celiac patient to begin the gluten-free road to recovery, as there are many challenges to face in adjusting to your new gluten-free diet. One of these challenges is avoiding gluten that can get in your food through cross-contamination.

     It’s important to realize that any food processed on equipment shared with gluten is at risk to have at least some degree of contamination. In order for a product to be truly gluten-free, special handling is required at each step of the process—the growing, harvesting, milling, and processing of non-gluten grains. Shared equipment results in gluten contamination in the field, a manufacturing facility, a restaurant, or a home kitchen.

     Make sure you are familiar with cross-contamination and how to avoid it to ensure that you’re eating a truly gluten-free diet!

Tina Turbin

From our home to yours, Miranda Jade.


About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.


4 thoughts on “Living Gluten Free: Avoiding Cross-Contamination

  1. French Meadow Bakery is having a Gluten-free recipe contest And I thought you and your readers might be interested! The winner gets French Meadow Gluten-free products for year, plus a gift card!

  2. Pingback: Gravy Lovers: Boston Market’s Poultry Gravy is GF! « G-Free Foodie
  3. Some don’t realise how bad cross contamination can be, My daughter got extremely sick twice cause of cross contamination. Many don’t take it serious BUT should.

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