As a Coeliac living in the UK, there will undoubtedly be many scenarios that might expose you to Gluten. 

At home, or at your workplace- Manna Dew has outlined the most important and recommended safety procedures so you’re always safe, and so that you can still take part in all those quality meals your friends and family will be inviting you to.

Being a Coeliac means that small amounts of ingested gluten can create significant digestive discomfort, and it means being mindful throughout the journey everyone takes to prepare food. 

All ingredients need to be gluten-free. All utensils and equipment involved in cooking those ingredients need to be.  Coeliac UK recommends having utensils dedicated for Gluten-Free foods and cooking.  This includes but is not limited to:

Pots

Pans

Utensils for Cooking

Utensils for Eating

Plates, Glasses, and Mugs    

Boiling (Water and Pot)

Don’t boil your food in the same water as a pasta that contains gluten.   Water should be discarded and pot needs to be scrubbed clean of any contaminants

before it is suitable for your use.  Follow Coeliac UK’s guideline and dedicate your pan just for gluten-free foods – it is safer!

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Frying (Oil)

Fry your gluten-free foods separately.  Don’t use the same oil or pot that handled anything with gluten in them.  It will contaminate your food, the gluten in a batter, or in breadcrumbs will fall into

the oil and latch onto your gluten-free goodies making them unsuitable for you.  Keep your cooking utensils and ingredients as separate as possible.

Frying

Toasting (Toaster)

All it takes is a single crumb.  Buy your own toaster and make sure nothing with gluten is toasted in it.  This is such a common source of contamination that you simply need your own.

Toaster

Grill/ Griddle (Oven)

It is recommended that you also have your own dedicated space in your oven or griddle if this is possible.  It is best not to apply marinades or sauces onto the meats in the griddle,

it should be done before or after to avoid possible contamination.

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Basting/Marinating (Brush)

If you are a lover of marinades get your own dedicated brush and keep it very separate to anything with gluten.  It is particularly important because they are hard to clean and anything can stick to them.

Basting

Baking (Oven)

When baking your gluten-free goodies, note that one of the most common sources of contamination is in crumbs.  If you have a doubt about your oven containing any crumbs with gluten

of any kind, cover your item when its baking.  There are many ways to do this including shielding it with baking trays or covering well with parchment paper.

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Air (Flour Particles)

Finally as specialist bakers it is important to inform you that flour is airborne.  If a bag of wheat flour is opened in the kitchen it is highly likely that it will contaminate surfaces and air. 

Research conducted by Coeliac UK demonstrates a minimum requirement of 2m distance to handle prepare meals that are gluten-free, and proper systems need to be in place like air extraction

and hygiene surface cleaning procedures to ensure no contamination takes place [Source: Coeliac UK].

Flour

Coeliac UK recommended Cleaning for Different Kitchen Equipment

Item                                                          Washing technique

Chopping boards                                    Dishwasher or manual washing

Plates, bowls, dishes, cutlery                Dishwasher or manual washing

Utensils/other prep equipment           Dishwasher or manual washing

Mixers, blenders etc.                             Disassemble, hand wash in hot water/detergents

Pots and pans                                         Dishwasher or manual washing

Food contact surfaces                           Wipe with hot water/detergents, rinse, dry

Ovens, grills                                            Scrape, clean with detergents/cleaning chemicals – rinse

Source: Coeliac UK

How to Clean Gluten-Free Equipment

Cleaning Equipment