Good Morning!
Today’s topic is about cross contamination. This is an important consideration when you are first diagnosed with Coeliac Disease (CD) and you are embarking on eating a strict GF diet or if you are having someone over for dinner that has CD. There is more to think about then just not giving them something that contains gluten but you also have to think about what you are cooking with and ensuring that doesn’t come into contact with any sources of gluten. A common mistake is bread boards, cutting gluten containing bread and then using the knife or board to slice gluten free bread. The board and knife needs to be thoroughly washed between uses. Dips and spreads are another example, the easiest way to avoid crumbs or traces of gluten in dips or spreads is to use a spoon and scoop out what you require but don’t put the spoon back in if it has come into contact with gluten. I find with serving dips it’s easier to make the crackers gluten free and not have any gluten biscuits out, that way you don’t have to worry. I also serve carrot and celery sticks with dips too. Coeliac Australia has some guidelines on cross contamination which you can check out here: http://www.coeliac.org.au/cross-contamination/
See the infographic for more tips on avoiding cross contamination:
Image from: http://www.udis-glutenfree.tumblr.com
Thanks for reading today’s post,
Erin.