Cross Contamination Tips for the Chef!
- You may want to get separate cutting boards if you are cooking gluten free food regularly, especially if you use wooden boards which have tiny pores where it is easy for crumbs and flour to remain.
- When you use food mixers – double check the bowl and mixer, whisk and hook are completely clean. It’s really worth investing in a small hand-held electric mixer for
your gluten free baking.
- Watch out for Baking trays. These can have baked food leftover from previous use, despite cleaning, particularly with older trays. If you cannot get them completely clean, cover the tray with foil or greaseproof paper, or invest in new baking tins and trays and use only for gluten free baking.
- Consider colour coding utensils used for gluten-free food preparation. (Coloured stickers will work well)
Always have a separate flour sieve for gluten free baking.