8 Easy Tips for Gluten-Free Indian Cooking

7. Prevent cross-contamination in mixed kitchens

Cross-contamination is the main risk for people with celiac disease. Dedicate at least one cutting board, one set of spoons, and one toaster or toaster tray to gluten-free use if possible. Store gluten-free flours and mixes on higher shelves or in clearly labeled containers to avoid accidental scooping into wheat bags. Cook gluten-free dishes first, then use the same surfaces after thorough cleaning if you must prepare wheat-based food later. When dining out or ordering, ask staff about separate fryers and preparation areas; a short phone call ahead can save a lot of worry. In small apartments where full separation is hard, clear labeling, sealed containers, and consistent cleaning routines are simple, effective steps that protect everyone in the family without adding drama to daily cooking.