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The first step is to decide what kind of kitchen works best for your family: a shared kitchen, with gluten and gluten-free areas, or a completely gluten-free kitchen.
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If kitchen equipment cannot be thoroughly cleaned, separate gluten-free equipment is recommended to avoid cross-contamination in a shared kitchen. Examples are toasters, colanders, and cutting boards.
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After preparing gluten-containing food, make sure to wash your hands and all surfaces thoroughly before handling gluten-free food. Preparing gluten-free sandwiches, toast, or pasta first will reduce the risk of gluten contamination.
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Mark all gluten-free food containers with a waterproof marking pen or stickers. If items become contaminated, mark them as unsafe.
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If condiments are being used for both gluten-containing and gluten-free items, make sure they do not touch gluten-containing bread. Using a squeeze bottle for ketchup, mustard, mayonnaise and barbeque sauce is easier and minimizes the possibility of cross-contamination.
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Store open packages of gluten-free flours and mixes in a cool dry place or in a refrigerator. Extra freezer and refrigerator space is often required to store gluten-free foods.
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Order gluten-free flours and mixes in bulk or consider making your own because they are expensive.
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Create a gluten-free snack bin or gluten-free shelf. This will make it easier for a child or babysitter to know what is safe.
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Consider pre-making a gluten-free dinner for your child if you will be away during mealtime.
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Order extra gluten-free products to have on hand for last minute events.
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Beware of pet foods containing gluten. Children should wash their hands after handling pet food or a pet that has recently eaten.
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Gluten may be present in personal hygiene products, such as toothpaste, shampoo, soap, sunscreen, and lip gloss. Young children may handle skin products and then inadvertently put their hands in their mouths.
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Check that over-the-counter and prescription medications are gluten-free. Bring gluten-free medications with you when traveling.
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When your physician writes a prescription for gluten-free medication, make sure he/she includes the notation "No Substitutes unless gluten-free." This will prevent the pharmacist from substituting another form of the same medication that may not be gluten-free.
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