Diet and Nutrition

Making Gluten-Free Foods in a Non-Dedicated Kitchen

Two separate preparation areas are required

  • Equipment and facility. It would be best if the facility has two distinct and separate production areas. Use fans and equipment that control the air-flow between the two areas. The equipment used in both areas should be dedicated for use on either non-gluten-free foods, or gluten-free foods. This practice will reduce the possibility for airborne dust contamination. 
  • Two preparation areas. There are times when it might not be possible to have two preparation areas. Use heavy duty foil to prepare food on if this is a problem.