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How to Make Your Kitchen Gluten Free

How to Make Your Kitchen Gluten Free

We believe that moving to a gluten-free diet is a step in the right direction toward good health. Moreover, we believe that a gluten-free diet can be enjoyed while still enjoying a large variety of tasty food and healthy treats. And finally, we believe that transitioning to eliminate gluten can be easy, especially if you have the right tools and approach.

Gluten free diets and food allergies have become more common over the last decade or so. The gluten free diet is now a legitimate lifestyle choice, not just something fad-dieters do to lose weight, or a way for vegetarians to survive parties with friends who have nothing but meat and alcohol. While the gluten-free label has been slapped on products for years without proper justification, it’s encouraging to see brands taking the allergies and sensitivities that come along with going gluten-free seriously.

How to clean your kitchen

Most gluten-free (GF) people are used to eating out of their own kitchens. So, when you go anywhere else, it can be a little scary. Food is in a different place than normal, and you don’t know what went on there before you came. But guess what? if you clean your kitchen the same way that we do at home, you’ll be totally safe.

Before you get started cleaning:

  • Step outside. You’re about to do some serious cleaning, so open a window or two for ventilation. This also makes for fresher air so that when you start getting hungry, your food won’t smell like bleach and Windex!
  • Wear gloves. If you have sensitive skin, it’s a good idea to wear gloves while cleaning. It’ll keep your hands nice and soft! Plus, they will save time by keeping your hands from getting covered in gunk while scrubbing things down.
  • Collect your cleaning supplies. Check under the sink or wherever they’re kept in your house and bring everything out so that it’s all in one place. Get all surfaces wet with water before using any spray cleaners to prevent them from drying out too fast and leaving streaks.

How to set up your pantry

Making your kitchen gluten free is a big change, and it’s not something that happens overnight. I’ve been doing this for a while now and I still feel like I’m learning. Today I’m going to share some tips that have helped me along the way, but keep in mind that these are just my opinions and don’t necessarily reflect the opinions of all celiacs or anyone else with a serious gluten intolerance or allergy.

A few things you’ll need:

Clear food storage containers

You’ll want these for storing everything from grains to baking mixes to pasta. It’s easiest if you use ones that are all the same size, color, and brand so you can stack them easily.

Freezer bags

 For the foods that need to be frozen. Many grains and flours last longer if they’re frozen, and some items like bread are best kept in the freezer anyway.

How to grocery shop

If you’ve recently been diagnosed with celiac disease or gluten sensitivity, going gluten-free can feel overwhelming. The good news is you don’t have to give up eating out or enjoying food. But it does take some planning, and that starts at the grocery store.

Here are our top tips for shopping gluten-free

Make a list and stick to it. Resist the temptation to grab anything that looks good, even if you’re really hungry. Chances are there’s something just as enticing on your list of gluten-free foods. Planning in advance will help you avoid the frustration of a rumbling stomach while you’re hunting for something to eat.

Start in the produce section. A salad full of fresh vegetables is always a safe bet when you’re dining outand shoppingwithout gluten. Stock up on fresh fruits and vegetables so they’re always readily available when hunger strikes.

Cross-contamination rules

The rules of cross-contamination are simple: If it’s not gluten-free, don’t use it in a gluten-free kitchen.Storing gluten-free and non-gluten free foods next to each other can result in a small amount of the non-gluten free food getting into the gluten-free food.

There are three types of contamination: physical, chemical, and biological.

  • Physical contamination is the easiest to avoid. Something like a knife accidentally used for both bread and a gluten-free sandwich will transfer some of the bread crumbs to the sandwich, making it unsafe.
  • Chemical contamination is when one food absorbs the odors or flavors of another food that comes into contact with it. For example, if you put raw meat on top of your bread, and then use that same bread without washing it first, you could transfer salmonella bacteria from the meat to your sandwich.
  • Biological contamination occurs when one food comes into contact with another food’s bacteria (or mold). For example, if you were to slice raw chicken on a cutting board and then slice a piece of cheese on that same cutting board without cleaning it first, you.


Gluten is found in all kinds of foods so it will be difficult to maintain a gluten-free kitchen, but it can be done. The first step will have to be a complete inventory of the food in your kitchen. The best advice for someone who wants to keep their kitchen gluten-free would be to go product by product and check the list of ingredients for hidden gluten. It may take some time, but in the end, it will make living gluten free easier when shopping for supplies and food.

Gluten offers a substitute for foods containing wheat. Gluten free is also referred to as gf. Some gluten free products contain shrimp, chicken or beef. If you are looking for some good recipes to go with your gluten free food then here is the list. The best thing about gluten free substitutes are that they will not raise your cholesterol levels and will take care of your heart by bringing in the nutrients needed for a healthy heart and body.