When following a gluten free diet it is important to become an avid label reader, gluten can hide in many places and the vast majority of processed foods contain gluten in some form or another. Aside from finding sources of gluten in the foods you eat you must also be concerned about cross contamination. Cross contamination can happen in two different ways. One way is when the food is prepared in your kitchen or the kitchen of where ever you happen to be eating. Not washing a knife or cutting board that was used for a gluten product, or using the same toaster as someone in the family that eats wheat bread are examples of that sort of cross contamination.

Another cross contamination concern is that of what happens at the level of farm to manufacturer. Many grains are stored in the same silos or shipped in the same trucks, and many of these grains are processed at the same plants, on the same equipment that gluten ingredients are processed. This is the biggest reason why oats got a bad rap for so long in the gluten free community, because although oats do not contain gluten the fact that commercial oats often share equipment with wheat, rye or barley, it is frequently cross contaminated.

For this reason it is important to be sure all grains you purchase are purchased from a gluten free source. Check the label and be sure that gluten free is clearly marked on the label. If in doubt contact the manufacturer. Gluten free products should be processed on dedicated equipment that is completely gluten free and will remain so. Most manufacturers will advertise this upfront, if not then ask, they are used to getting questions such as these so they should readily have an answer for you. If they do not understand what you are asking or say they do not know move on, chances are their products are cross contaminated.

Another potential for cross contamination is at the store, be particularly careful to be sure that gluten free products are kept separate from those that have gluten. Most often you will see this problem at large grocery chains that maintain a small health food section and have bulk bins. Unless the bins are kept separate from each other do not purchase anything from then even if it says gluten free. There is simply no way to control a customer borrowing a scoop from the bin next door or accidently spilling their whole wheat flour in your white rice flour.

Even packaged food can be subject to this, flour spills frequently and it makes its way on to your package of gluten free cookies, then there is the potential for cross contamination. Your best bet is to find a store that maintains a dedicated gluten free section and understand the need to keep products separate from other gluten products.