Tips to Avoid Cross-Contamination in Gluten-Free Foods

Oct 3, 2018 | Kanaaz Pereira, Connect Moderator | @kanaazpereira | Comments (1)

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 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.

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How about canned beans? Instructions for dry beans are to pick over them carefully and rinse them thoroughly. I don't know if canned beans are typically prepared that carefully. Are there any GF canned bean brands?

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