The Gluten-Free Diet:

Eating At Home

Intro	Gluten-Free Grocery List
Gluten and Celiac Disease	Eating At Home
Foods to Avoid	Eating Away From Home
Safe Foods	Gluten-Free Sample Menu
Gluten-Free Labeling	Gluten-Free Recipes
Buying Gluten-Free Foods

There are two basic ways to make gluten–free foods at home. Some families choose to make their kitchen completely gluten–free by throwing out all gluten containing foods and sanitizing all cupboards, cooking equipment, and utensils.

Other families choose to keep gluten containing products in their kitchen but they have strict rules about storing foods that are gluten–free. If you and your family decide to keep foods with gluten in the kitchen, make sure you take actions to lower the risk of gluten cross–contamination.

Here are some great tips to lower the chances of gluten cross–contamination:

• Keep gluten–free products in a separate cabinet
• Store gluten–free foods in airtight containers
• Store gluten–free flours and baking mixes in airtight containers in the freezer
• Buy separate butter, condiments in squeeze bottles, peanut butter, spreads (to prevent contamination with wheat bread crumbs)
• Use separate colanders, sponges, strainers, toaster, toaster ovens, bread machines, towels, dish rags, and wooden utensils for gluten–free cooking
• Clean counter tops, cutting boards, measuring cups and spoons, the microwave, pot holders, and baking pans well and often
• Wash all shared utensils before and after each use

Whether you and your family decide to make the kitchen gluten-free or you're planning to be super careful with storing gluten–free foods, here are 5 tips for meal planning.

1. Rinse all gluten–free grains well before cooking.
2. Use a gluten–free cookbook when making foods with gluten–free flours.
3. Use a skillet or crock pot to make one dish meals with naturally gluten–free ingredients such as meats and fresh vegetables.
4. Use a rice steamer to cook amaranth, buckwheat, brown or white rice, quinoa, and sorghum. Gluten–free whole grains do require a bit more water than white rice while cooking.
5. Prepare a larger quantity and store in the freezer. Cook gluten–free whole grains, chili, stew, or homemade soup.

Previous

Next: Eating Away From Home

Written and reviewed by the CYWH Staff at Children's Hospital Boston

Updated: 8/1/2011

Related Guides:

Nutrition Facts Label

The amount of each nutrient on the label is what is found in one serving of that food, not in the whole container. If you don't know what one serving size is, you won't know the amount of each nutrient you are actually eating...