Our Kitchen Rules

Not rules, as in rocks -- although our kitchen really does rock -- but actual rules, guidelines that we follow to ensure that one member of the family (me!) can successfully remain gluten free.  I was inspired to put these together after reading Elizabeth Hasselbeck's new book, The G Free Diet.   It's one of the best gluten free books I've ever read!  I highly recommend it to anyone currently or considering a gluten free lifestyle, even those who have been gluten free for a while.  I've been gluten free for 7+ years and still got a lot out of the book.  Anyway, I digress ...

These are OUR rules.  To see Hasselbeck's rules you can check out her book; I don't want to violate any copyright by sharing them here, but I did take guidance from hers and devised our own set.  Our guidelines are a little more strict than Hasselbeck's, but we, too, follow a modified or compromised kitchen approach.  Here are the basics:

1. No Crumbs!  Because it’s impossible to know if crumbs contain gluten, all crumbs must be cleaned immediately from the countertops.  This keeps any morsel of gluten from finding it’s way onto a GF plate.  Help eliminate crumbs by using a plate, paper towel or waxed paper under the glutenous food.
2. Washy, Washy, Washy.  Hands must be washed immediately after coming into contact with any gluten containing food.  This prevents the unknown contamination to gluten free foods & containers.
3. Only Glass & Metal may touch a gluten containing food.  Because they can wash clean, only glass dishes & metal utensils should be used for eating & preparing glutenous foods.  Any porous surfaces (wood, plastic, Teflon, etc.) are to remain strictly gluten free.  Exceptions (usually red for CAUTION):
1. The rectangle wood cutting board is reserved for gluten foods
2. The red spatula is reserved for gluten containing baking
3. The red flipper is reserved for gluten foods
4. The red skillet may be used to cook gluten foods
5. The wooden spoon with the red handle can be used to stir gluten foods
4. Clean & Sterilize.  Dishes & utensils must be clean & sterilized in the dishwasher after coming into contact with any gluten products. 
5. Use foil under bread in the toaster.  This keeps any leftover crumbs from coming in to contact with gfree foods later.
6. No double dipping.  Shared foods such as peanut butter, jelly, cream cheese, butter, honey, etc. must not be spread onto a gluten food and the knife dipped back into the spread.  If spreading on to a gluten containing food, use a clean knife each time.  Accidents happen; be sure to clearly label the contaminated food and replace with a duplicate product that will remain gluten free.
7. Do not use Silpat liners for gluten foods.  Silpat liners are used on baking sheets when cooking GF to prevent contamination.  Do use liners for other pans (cake pans, muffin pans, etc. are all gluten free)
8. Label!  Gluten foods should be clearly marked.  This includes bread, crackers, cereal, soup, cookies, etc.
9. Separate.  Keep gluten free foods & gluten containing foods away from each other to avoid contamination.
10. All shared foods are gluten-free.  Soy sauce, teriyaki, marinades, spices, soups etc kept in the house are all gluten free.  If a gluten containing substance comes into the house, please follow all guidelines in it’s preparation and remove or label it immediately after the meal to avoid consumption by mistake.  
11. Shared meals are gluten-free.  Likewise, shared meals are made with GF ingredients.  EX: pasta, marinated meat etc will all be cooked gluten-free.  Exceptions are for bread, individual meals (such as cereal for breakfast, soup/sandwiches for lunch), and large parties.