Diet and Nutrition

Making Gluten-Free Foods in a Non-Dedicated Kitchen

It may be a few extra steps, but it can save someone's life

It can be a bit complicated to have a production area that is non-dedicated for gluten-free foods. But, take a few extra steps to ensure that the foods are safe for everyone. Contamination with wheat, rye, or barley flour can cause severe damage to someone with celiac disease or wheat intolerance. By taking a few extra steps, you will save someone’s health.