Tips to Avoid Cross-Contamination in Gluten-Free Foods
People who've been diagnosed with celiac disease and are following a gluten-free diet, are surprised to learn just how little gluten it actually takes to make them sick. People often wonder how can a food that is naturally gluten-free contain gluten? The answer is cross-contamination.
Cross-contamination occurs when gluten comes into contact with gluten-free foods. Jacalyn See, clinical dietitian at Mayo Clinic explains simple ways to help prevent this and minimize exposure to gluten cross-contamination.
Here are some tips of recommended ways to stay gluten-free:
- Buy grains that are certified gluten free to ensure cross-contamination didn’t take place during processing in the factory.
- Buy a separate toaster, or use toaster bags which are readily available at supermarkets.
- Buy separate jars of condiments, or use squeeze bottles; label the containers.
- Have separate cutting boards, knives, utensils for gluten-free use.
When eating out be aware of
- foods cooked in oil where battered foods have been fried
- meat and other food cooked on a grill which is also used for cooking regular food with gluten
- gluten-free pasta that may be cooked in water used for regular pasta, or rice that may be cooked in liquid containing gluten
To learn more about celiac disease, visit mayoclinic.org/celiac disease
Jacalyn See is a registered clinical dietitian at Mayo Clinic.
Meet others talking about celiac disease, new therapies, gluten-free food, and recipes on Mayo Clinic Connect – an online community where you can share experiences, ask questions, and find support from people like you.