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                                                          DIETITIAN AND NUTRITION CONSULTANT

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Hot Spots for Gluten Cross Contact (PART 2)

UTENSILS, EQUIPMENT & CROCKERY

All utensils, pots, pans and crockery should be washed with hot soapy water.  The only items where it gets a little tricky for gluten cross contact is with colanders, sieves and bristle style basting brushes.  These items are incredibly hard to clean, where the allergen can stick to those hard to clean crevices. Therefore, it is not recommended to share these items, even if cleaned, rather have a dedicated option for GF use only.

 

CUTTING BOARDS

It is demonstrated that wiping a piece of GC bread across a surface can leaves detectable gluten residues, even if you don’t see any crumbs.

If one cuts a GC item and then uses that same uncleaned knife to cut a GF item, the GF item will contain detectable gluten – again even if crumbs are not observed on the knife. In contrast if that knife used to cut GC foods were washed after use and then used on a GF item, that GF item is measured to have no detectable levels of gluten.

The same goes for the cutting boards, if one is going to share the board (at different times) between GC and GF, and it is washed between use, yes it is fine.  But, if used a the same time, this cannot be done and the GF will have gluten on it causing potential clinical issues if consumed.  If one needs to have GF and GC prepped or used at the same time, separate boards are recommended – and preferably colour coded to clearly demonstrate which item is which.

 

HANDLES

As the phrase cross contact suggests, the transfer of the allergen is based on touch and therefore one should consider the cleanliness of all surfaces in their kitchen if it is shared with GC foods.  Surfaces here include the bench top, but I need to highlight handles of the fridge, oven, microwave, doors, cupboard doors, drawers, down to the buttons on the toaster and light switches.  Residues can carry over. However, if you have a keen baker of GC items, the sticky residues of cake batter, dough or even the peanut butter residue from toast is left on your handles, just be aware and make your kitchen mates aware of this transfer.  The solution is to regularly clean these surfaces down in the kitchen and also wash your hands after touching them and before consuming GF food (if eating with your fingers).

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