Preventing GLUTEN
Cross-Contact
What is gluten cross-contact?
Gluten cross-contact occurs when a gluten-free food comes into contact with a gluten-containing food, surface or utensil, thereby transferring gluten to the gluten-free food and making it unsafe for a person with celiac disease to consume (1). On the gluten-free diet, exposing gluten-free foods to gluten can occur at any point during food preparation, storage or service. To prepare gluten-free food safely in a shared kitchen, follow the suggestions below to minimize the risk of gluten cross-contact. Exposure to small amounts of gluten from gluten cross-contact can prevent healing of the small intestine.
Food Storage
Gluten cross-contact is most likely to occur in areas where a variety of foods are stored (1). Following a plan to organize your kitchen can minimize the risk of accidental gluten exposure.
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Store gluten-free foods in a separate cupboard if possible.
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Keep gluten-free foods on shelves above foods containing gluten if a separate location is not available. This will prevent foods from spilling or leaking on gluten-free products.
Kitchen Sink
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Remove any visible gluten crumbs and flour by washing and rinsing your dishes with a sponge or brush using soap and warm water.
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Wash gluten-free dishes first to prevent gluten exposure in the sink.
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Use the appropriate cleaning equipment. There should be a designated gluten-free washcloth and drying towel used only to clean gluten-free dishes.
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Designate a gluten-free sponge.
Dishwash
Dishwasher filters can hold particles of food if the filter is not cleaned.
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Clean your dishwasher’s filter regularly .
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Ensure your dishwasher is working efficiently.
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Check to make sure dishes are visibly clean when unloading the dishwasher. A small piece of food left on a dish may lead to accidental gluten cross-contact.
Kitchen Materials
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Avoid using wooden or plastic kitchen materials if they cannot be cleaned thoroughly. This includes spoons, spatulas, cutting boards, etc. Replace any materials with cracks and cuts.(2).
Toaster
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There is low risk of gluten cross-contact when toasting gluten-free bread in a pop-up toaster at home. Alternatively, you can place your gluten-free bread into a toaster bag or use a separate toaster when using a toaster away from home.
Condiments
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When sharing condiments, such as butter, jam, peanut butter, mayonnaise, ketchup etc. avoid transfer of any gluten crumbs to your gluten-free food, by instating a ‘no double dipping’ rule or have your own separate condiment dish.
Kitchen Counter
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Before preparing gluten-free food, wipe the kitchen counter with a wet cloth to remove any gluten crumbs or flour dust
Kitchen Equipment
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Wash equipment such as pots and pans thoroughly before cooking gluten-free foods (2).
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Have a separate strainer designated for gluten-free pasta if you are not able to clean it thoroughly.
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Ensure baking equipment is well scrubbed before use. If possible, consider separate gluten-free baking equipment.
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If equipment cannot be easily cleaned, consider using parchment paper, baking sheets or aluminum foil as a barrier.
Cooking Methods
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Always boil gluten-free pasta in clean water and strain it in a clean colander. Alternatively, you can cook and strain gluten-free pasta first and then use the same water and colander for the gluten-containing pasta.
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When using a deep fryer, scoop any visible crumbs or pieces of batter from the surface of the oil and ensure that the oil is replaced every other day, before frying gluten-free foods.
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When using a grill or BBQ, thoroughly scrub the surface to remove any gluten or use a tinfoil barrier to cook gluten-free food on.
References
1. Studerus D, Lee AR, Hugo T, Heim P, Jossen J, Scharl M, Zeitz J. Understanding cross-contamination in a gluten-free diet: A scoping review. Clin Nutr ESPEN. 2026 Feb;71:102847. doi: 10.1016/j.clnesp.2025.102847.
2. Weisbrod VM, Silvester JA, Raber C, McMahon J, Coburn SS, Kerzner B. Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest. Gastroenterology. 2020 Jan;158(1):273-275. doi: 10.1053/j.gastro.2019.09.007.
3. Parsons K, Brown L, Clark H, Allen E, McCammon E, Clark G, Oblad R, Kenealey J. Gluten cross-contact from common food practices and preparations. Clin Nutr. 2021 May;40(5):3279-3287. doi: 10.1016/j.clnu.2020.10.053.