Is your food tainted? Certified or naturally GF vittles can become laced with gluten when they’re made, processed or packaged in the same place as the pesky protein. So, friends with celiac disease and gluten-intolerance, beware of cross-contamination.
There’s plenty you can do to help keep your food safe. For example, at home have a separate toaster and chopping boards for GF foods, thoroughly wash cookware after preparing gluten-containing items and avoid using butter (or any other food, plate or surface) with crumbs of regular bread, says the Canadian Celiac Association.
When you go out to eat, ask questions about how the food is prepared. If cross-contamination seems like a possibility, then request that care be taken in the kitchen. The Academy of Nutrition and Dietetics suggests asking that your meal be made with separate, well-cleaned pots and cutting boards and that food handlers avoid cross-contamination.