Diet and Nutrition

Making Gluten-Free Foods in a Non-Dedicated Kitchen

Use sealing containers to separate gluten-free products, and schedule food preparation

  • Schedule gluten-free food preparation at least 24 hours after the last gluten-containing projects are prepared and packed. Air-borne flour dust needs adequate time to settle. To ensure that flour dust fully settles, schedule gluten-free production at the beginning of the shift. It might be a good idea to schedule gluten-free production right after the weekends and after an exhaustive washing and wipe down has been done. If you see any dust on the baking equipment, clean it off, and wash the uncovered utensils. Perhaps you could do a swab test of the equipment before starting to prepare gluten-free products.
  • Store gluten-free ingredients in well-marked and tightly sealed containers. Avoiding cross contamination is vitally important if you are fixing gluten-free products. Make sure you have a designated storage area and containers for gluten-free ingredients. Wash down these areas before gluten-free production. Store gluten-free products in closed containers and packages. Sealing separate containers is the best way to prevent cross-contamination.