“Made Without Gluten” Food Preparation Techniques

---

“Made Without Gluten” Food Preparation Techniques •

Don’t prepare gluten-free foods on the same surface used to prepare wheat containing foods unless the surface has been thoroughly cleaned. (Ideally keeping a separate grill or grill area for gluten free preparation is recommended).

•

Have separate sets of utensils for gluten-free food preparation.

•

(Keep gluten free utensils labeled. If this is not possible thorough washing is in order after all food preparation and before any gluten free meal preparation).

•

Don’t use the same toaster for gluten-free bread and regular bread.

•

Don’t use the same sifter for gluten-free and regular flours. Again be sure to label the gluten free sifter.

•

Don’t deep-fry gluten-free foods in the same oil used to fry breaded items. Keep a separate fryer if possible or do not offer fried gluten free options.

•

If you operate a self-serve establishment, be aware of crumbs in spreadable condiments (such as jellies, butter, cream cheese and dips). Ideally have separate containers clearly labeled in a separate area that you can offer you’re your customers who need it.

•

Have separate colanders for draining wheat pastas and grains and non-gluten containing grains and pastas. Label clearly.

•

If you will be attempting any gluten free baking, separate baking pans, cookie sheets and cake pans must be available and clearly labeled.

•

Separate cutting boards and dough boards should be available as needed and labeled.