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.

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