Part 3: Be the master of your domain.
It’s pretty easy to keep gluten out of most of the rooms in your house.
The bedroom? Unless you’re into some unusual practices (none of my business), I’d say it’s pretty safe. Bathroom? Should be good. Family room? Iffy if you’ve got kids, but not too bad.
But the kitchen? Unless your entire house is gluten-free, this is where the majority of the nasty gluten critters will be lurking. If you’re going to get cross-contaminated, odds are, it’s gonna happen here. See that kitchen in the picture up top? Notice how clean it is? Hate to break it to you, but this is how your kitchen needs to be kept. The less clutter, the less chance for cross-contamination.
Keep your kitchen as gluten free as possible.
1. Buy separate utensils for yourself. Everything we bought was red to make it easier to differentiate. Things you’ll need include your own toaster, cutting board, silverware, colander and pots and pans. Yep…it’s expensive to have celiac.
2. Have one counter in your kitchen completely gluten free at all times. It should be off limits to anybody but you. Kinda nice actually. Feel a bit like royalty.
3. Keep your food separate from food with gluten. In the fridge and freezer, you should have your own shelf. In the cabinets, if you have a big enough kitchen, try to get one cabinet that is just your food. It makes it so much easier when things are separated.
4. Get a different colored sponge for your gluten-free dishes. Again, do red to keep it consistent.
5. Put “gluten free” stickers in any location where there is no gluten allowed. This especially helps when you have company.
6. Make sure your family is 100% on board and knows the rules of the kitchen. And trust me, getting your teen to stop cutting her bagels on my friggin’ counter is easier than it sounds.
7. Be patient and always, always, always err on the side of caution.
May the gluten-free gods be with you.