How to avoid cross contamination

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One thing I don't think is emphasised enough with coeliac disease is cross contamination. When I was first diagnosed, it was something I hadn't realised was a vital thing to be careful of. Now, nearly 4 years post-diagnosis the TINIEST crumb can cause me a reaction. I have recently been 'glutened' twice which left me really unwell and a lose of appetite for nearly three weeks. So, I thought I would share my tips to avoid this happening.

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At Home 🏡

1. Separate Toasters or Toaster Bags 🥯: this is a must! One time a family friend used the wrong side of the toaster and I didn't know, I then used it and immediately I began to bloat and felt the symptoms of being 'glutened'. So this is a number 1 priority in the house.
2. Avoid using wooden utensils 🍳: something I have heard a lot of people say. These apparently never truly are cleaned the same as plastic/metal and absorbs liquid and bacteria more easily. So theres the fear of it absorbing gluten and not ever getting it cleaned out properly. Same goes for cutting boards and rolling pins too!
3. Butter!!🧈 : Have 2 separate butters, this is a nightmare for bread crumbs. Everyone sticks the knife back in when buttering their toast/bread and its just awful for storing bread crumbs. It's so much easier to have two, one gluten free one not. The same could be said for any spreads like Jam and Nutella too. Or get squeezable condiments instead.
4. Colanders/strainers: Cooking two separate pastas means cross contamination risky. Either ALWAYS ensure you strain the gluten free pasta first OR have 2 separate ones.
5. Labels: Try to label things gluten free, such as the side of toaster, butter etc. Label things in the cupboards or have a shelf just for gluten free so there is a smaller chance of someone using the wrong thing in your food or even worse eating your gluten free food! I sell gluten free labels on my store 💛

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Out/ At Restaurants 🍽

1. Translation cards: whether you're abroad or not, having a translation card which translates what coeliac disease is ensures that the staff can FULLY and CLEARLY understand what you can and can't eat and the severity of cross contamination. These aren't just useful abroad but also in your home country. I find that you can explain you have coeliac disease verbally but you're never 100% sure it's fully understood or taken note of. So having something with all the important information on which can be handed around to staff and even the chefs is the best way to avoid cross contamination. See this Link to get your hands on them, or use the page on my website titled 'Products'
2. Research: before heading to a restaurant, call up or do some research online. I always like to check the reviews or use apps such as FindMeGF or Atly to see if it has been approved by other coeliacs. This gives me reassurance.
3. Choose accredited restaurants: Coeliac UK accreditation or your country's own Celiac accreditation is super helpful when eating out. I always look for chain restaurants that have been approved. Such as Pizza Express in the UK. It gives you confidence that the staff are all aware and they handle the severity of coeliac disease properly.

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Being 'glutened' is never ever fun, so I hope these tips help in ensuring a safe dining out experience!