Is one of your family members infected with celiac disease or any gluten intolerance? Are you fond of eating foods rich in gluten protein? If both stands are affirmative, then there has got to be a way to avoid cross-contamination. Cross-contamination happens when your gluten-containing products are being mixed in storage with the ones which contain zero gluten additives. And this will not help but harm.
Be aware of cross-contamination because sanitation should never be lost when we talk about this. Adhering to what is safe should perhaps go first before everything.
Just as your family member goes on a zero gluten diet, you have to keep them away from your fondness. These are the safety tips for your preparation, cooking customs, and storage in the gluten and the gluten-free foods you bought.
o Use airtight containers to store your gluten-free foods. Sealed containers help to avoid contact with foods rich in gluten. Air might be a medium for exposure of these.
o Be sure to wash all your utensils well. It is best to do this before and after your usage.
o Have at least two cabinets to secure total separation of the ones that have gluten and not.
o Make sure that you wash all your ingredients well and often before cooking any dish to remove all the sticking bad bacteria that has been kept by it.
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