Cross Contamination

An issue often overlooked is that of cross contamination. Considering the tiny amounts of gluten that differentiate the legal definition of gluten free ie in the parts per million, it can have an effect at miniscule quantities.

There are two sides to this problem…

Manufacturing / Processing

While it seems a simple solution to, where appropriate, substitute wheat flour for an alternative such as cornflour. The reality is that frequently multiple grains are processed in the same factory.  So unless the alternative is certified gluten free, there’s a very good possibility it can have quite a high gluten content.

Food Preparation

The most common form of cross contamination in the kitchen are things like breadcrumbs. On the food preparation surface, in toasters, on the chopping board, under the grill, embedded in the butter / margarine / jam  etc…

Another vector for cross contamination is utensils, measuring jugs etc…