Gluten Free Baking Hacks: How to bake more safely in a non-gluten free kitchen!


Gluten Free Baking in a Non-Gluten Free Kitchen

 

 I've been aware of my gluten sensitivity for 8 years, and I am very sensitive to cross contamination, at least I was at first. I've done my absolute best trying to get healthy and stay healthy, and honestly, I'm probably over-careful at this point. But it seems like I get sick pretty quickly every time I get a little more adventurous, so I tend to stay in my little, very gluten free, comfort zone. 

I actually have all my own dishes and utensils that are only for gluten free stuff, no matter if I live with others who are not gluten free. So it's safe to say that I am pretty serious about avoiding cross contamination. 




 

Gluten Free Baking Precautions For a Non-gluten Free Kitchen:

 

-Clean the kitchen before baking to avoid any crumbs hanging around in the area. If there are a lot of gluteny crumbs, they can accidentally make their way into a gluten free food.

-Use well sanitized, or dedicated gluten free equipment if the person you a baking for (or you) are very sensitive to gluten contamination.

-To use baking pans you use for gluten-containing foods, cover them with foil, and then I also line mine with parchment paper. 

-Clean your oven before baking gluten free.

-If using an oven where gluteny stuff is made, to be extra safe, you can cover your baked good with parchment paper to help prevent any gluten from landing on your food. This is my favorite new hack. 

-Buy a big new toaster oven to bake gluten free in! This was my first solution, since I am pretty paranoid, it was nice to have this option. I could bake and know my food was completely free of contamination.

-If you are adding something to a gluten free baked good, please check the allergen statement! My grandma has made me sick from adding chocolate chips or walnuts that were made in a facility with wheat! It happens, it takes a while to figure out how to eat or bake this way safely. 

-Don't bake gluteny stuff at the same time you are making gluten free baked goods. Flour is pretty powdery, and can easily make its way into a gluten free confection accidentally. Also, one can accidentally use the same utensils on gluten flour and in the ingredients for the gluten free foods! I personally can't even be around that much flour, because I react to it.

-Be sure the other ingredients in a gluten free recipe aren't contaminated by you or others in the household, by using the same spoon in gluteny flour and the sugar, for instance. Jam and peanut butter can often be contaminated this way, from people spreading it on toast and then putting the same knife back in. 

 

 



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