You can teach friends, family members, and even servers and cooks at restaurants about cross-contamination, its serious consequences, and how to prevent it from happening. Then ask food preparers every question you can think of regarding the content and preparation of your meals. Learn the questions you have to ask and have them memorized so you don’t leave out any possibility of gluten contamination. Were the cooking utensils contaminated with gluten from other foods? Did the meat share a grill that had come into contact with a gluten-containing marinade?
It is usually beneficial to write out a list of ways gluten-free foods can get contaminated by gluten (dusting the gluten-free cake’s pan with flour, using utensils that have touched gluten-containing foods, etc.) and a list of gluten-containing foods. Bring this to restaurants and have the server take it to the kitchen. You can give your relatives and close friends this list or an article about cross-contamination. It is usually helpful for people to see instructions in writing.
From our home to yours, Tina Turbin.