Oftentimes one of the biggest issues if you live in house with both gluten-free and non-gluten-free people is cross-contamination. My mom, Deborah Taylor-Hough whose the author of Frozen Assets: How to Cook for a Day and Eat for a Month, joined me in chatting about how to make your kitchen safe for your gluten-free family members or friends. Here are some of the tips that we learned the hard way …
Kelsey Hough and Deborah Taylor-Hough on living gluten-free.
Excellent job explaining the cross contamination. This is something that all of the celiac & gluten sensitive patients need to hear. Kuddos!
Thank you! I’m glad to hear you think we explained cross contamination effectively because it’s so tricky to figure out when you’re first starting off! So many things to think about.
Thanks for commenting. And welcome to my blog.
~Kelsey
When I first became gluten free, I bought a bunch of Mr.Yuk stickers and put them on all of the glutenous foods in my home to help remind me that yeah I can’t eat that. Stickers really helped me make the transition to gluten-free/ dairy-free (I can eat milk cooked in goods)/ meat- free(I still eat eggs and fish). It also helped my family understand what I could and couldn’t eat. I thought I was never going to eat again (granted I was on the elimination diet at the time). I would lose it when I went to the grocery store. Thankfully I no longer have that problem. I got tired of checking my food all of the time so I would stick a star sticker on food that I had checked and found to be gluten-free. Separate toasters and cutting boards are a must. I also have my own separate cupboard. Now I just use stickers for condiments and foods that aren’t obvious. Mr. Yuk’s face really helped me come to terms with the idea that foods that I loved don’t always love me back. Love should be a two-way street.
Hi Emmalie!
I love your idea of using stickers! I hadn’t thought of that, but that’s a brilliant idea! It would even work with small children and definitely help to train the whole family about what has gluten and what doesn’t.
Thanks for commenting!
~Kelsey
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