We're not all gluten free at our house. The kids are. I am trying to limit my gluten during pregnancy. SuperDad? Well, he's fully glutenized.
How do we keep things separated? I think there's always room for improvement in this area, and some people have found that for their healing and health, the whole house needs to go gluten-free, but we've been okay with doing this:
- Anything that touches gluten gets washed in hot, soapy water.
- GF foods are stored separately - snacks have their own shelf, flours have their own drawer in the fridge (we refridgerate flours, as a friend had suggested, but I don't know that we need to?), other GF staples (rice, quinoa, lentils, chickpeas) are stored in their own section of the pantry.
- I use metal bowls for gluten baking and plastic for GF baking. Just to keep things straight in my head.
- I generally make the GF version of things smaller, because our gluten freelings are smaller. So, when I make a regular cake, I'll make GF cupcakes. If I bake regular bread, I make mini-loaves of GF bread. This just makes it easier because the GF version is immediately identifiable.
- Separate butter and peanut butter containers so that there isn't any double-dipping of the knife. Squeezables would work well, but we don't especially like them, they're usually the fakey icky kinds.
- Separate toasters.
- LOTS of hand-washing.
There's probably more, but that's what I'm thinking about right now. Would love to hear what you do!