• Enero 24, 2020
When you have someone that suffers from Celiac Disease at home, it can be a very big concern, especially at the beginning, when adapting your kitchen and lifestyle to these circumstances. 

And it’s not a matter of just strictly eating gluten-free foods, but making sure that these foods do not come in contact with other products that do contain it, either directly or indirectly. 

The ingestion by a Celiac of a single speck of wheat flour or even a  piece of bread is sufficient to cause a reaction of their immune system, irreversibly damaging the digestive system even if there are no immediate or notable symptoms. 

Even if a gluten free product comes in indirect contact with another with gluten, it is automatically not suitable for Celiac consumption. 

When choosing an establishment for Celiacs, it is certainly not enough that they offer “gluten free” products or an allergen menu.  For businesses like restaurants, bakeries, hotels, etc, to be certified gluten free, they must pass strict safety controls that verify and regulate  the entire process of the supply food chain, from raw materials all the way to the time the product is consumed.  Consequently,  the importance of making sure the business is “certified” gluten free. 


Cross contamination can occur at any time in the food chain, but we have to consider two main issues: 

Before purchasing: If it is a processed or packaged food, it may have been in contact with other food or machinery that could be contaminated (hence the importance of food labeling and certification). 
At home:  Food storage:  You need to make sure to store gluten free products in separate cupboards or shelves and in clean and closed containers far from regular products. 
During food preparation:  Utilizing the same surface or utensils, knife or cutting board, the same sandwich maker, toaster, or even using the same oil or drying your hands with the same cloth are typical examples of cross contamination in the kitchen. 
At the table:  Cross contamination occurs not only during food preparation time, but we must also take into account the fact that it can also transfer to the table during the entire duration of the meal. (Do not share your silverware, do not pass bread over a plate, do not use the same napkin, or serve with the same spoon, etc.)


  • Always store gluten free products completely separate from others
  • Replace cleaning rags with disposable paper towels
  • Do not use wooden utensils or cutting boards, replace them with plastic ones that can be sterilized and washed 
  • Wash hands frequently with soap and water
  • Always start preparing the meal for the Celiac
  • Do not reuse oil 
  • If using an oven, make sure to bake the items separately. 
  • Do not use the same toaster or as an alternative, use special bags or covers

At first, getting educated and changing your habits is a bit complicated, however, over time, it becomes easier and automatic. 

It is always important to be aware of the risks of cross contamination, how it occurs and what we should do to avoid it.