How to Use Kitchen Tools in a Gluten/Gluten-Free Kitchen
You don’t need to buy a separate set of pots, pans, tools, and utensils if you’re preparing gluten-free meals alongside foods with gluten, but you do need to pay attention to how you use the ones you have.
For the most part, if you clean your kitchen items well, you get the gluten off them. Nonstick surfaces that clean easily and thoroughly are especially safe.
Here are a couple of kitchen tools you’ll want to be especially careful with:
Use separate colanders and pasta servers if you’re making both gluten-containing and gluten-free pastas in your kitchen. Clearly label one as being gluten-free only. Pasta tends to leave a residue that’s sometimes tricky to get off. You don’t want to drain gluten-free pasta in a colander that has remnants of the gluten-containing pasta on it. Same goes for the pasta servers.
If your favorite pan or utensil just doesn’t clean well — a special crêpe pan, for instance — buy a separate one for gluten-free foods only. If you can see (or sense) that traces of gluten could remain there and you don’t want to part with the pan to get one that cleans more thoroughly, just don’t use it for your gluten-free cooking.
Using a permanent marker may not be the latest trend in kitchen design, but it can save you from being unsure and may even spare you health-threatening mix-ups. A big, bold “GF ONLY” on your gluten-free utensils can reduce the chance of inadvertently contaminating your gluten-free foods by using the wrong kitchen items.