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Hot Spots for Gluten Cross Contact (PART 1)

The current guidelines for gluten cross contact in the kitchen, be it domestic or on a larger scale in industry are based on fundamental principles of chemistry and microbiology (ie cross contamination). There is some research available in this area, however, although thinly available, is rapidly underway to determine how cautious we need to be.

This is what we know

TOASTER (Roller or Pop-Up)


No – currently not recommended


The grids holding the bread touch the GC bread, where heat does not burn off or 'melt' off the gluten.  Additionally although crumbs fall down to the bottom, this is not a problem, the problem is that when removing the GC toast, crumbs fall around the top of the toaster and can fall in at any point when dislodges.


One can use toaster bags, but be careful of crumbs on the top of the toaster, so clean down the toaster regularly, including the button to press the lever down.






It is preferable to not share at the same time, or if this is the case, rather separate out into 2 defined sections.  The bench top can be wiped down, but the procedure is to wipe off all residual crumbs first, wipe with a wet soapy sponge and followed with a light spray of cleaner with a paper towel.  The paper towel helps to remove any residual on the bench, plus that final wipe cloth is free from any remaining gluten from cleaning up.




Not recommended


If the items you are grilling do not contain gluten then, it is absolutely fine.  However, if you are grilling items with a marinade, crumbs (internally or externally), seasoning, sausages or patties that contain gluten, just be aware that these items can leave a gluten residual and especially with marinade it can leave a lot of residual that builds up.  Essentially as far as we know the protein does  not necessarily burn off or if being exposed to the higher temperature does is removed entirely.  If one is to wash down the grid, then yes it is good for GF use, however shared cooking can still include splatter that can take protein with it.  Therefore if one is to share a grill, rather do GF first and then GC and make sure the grid is washed well before use.  Alternatively one can do the GF option in a heavy duty foil, or on a surface that can withstand the grill (ie cast iron grill plate, heavy duty frying pan or heat resistant Teflon sheet).






This has been well researched and is conclusive that one cannot share the same water for GF and GC foods.  This is in specific reference to pasta.  It has been demonstrated how the gluten free pasta cooked in water used to cook gluten containing pasta prior, carries a significant amount of gluten into the GF option (up to 120ppm).  However, it was demonstrated how if that same pot were washed with hot soapy water and fresh water added the GF pasta remained GF when cooked therefore demonstrating that shared equipment, provided it is cleaned, may be shared between GF and GC.

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