I love a little booklet I received from the Celiac Disease Center at Columbia University. It is called, The Ultimate Guide to Gluten-Free Living. There are many great tips in this booklet. Here is one for us to remember (though I added a note at the end about something I feel strongly about):
"Even if you follow...precautions, you may still be vulnerable. Crumbs on the counter, flour gone astray from baking or cooking, re-used utensils and canisters, can make safe foods very unsafe for you.
"For protection, there's nothing like basic good housekeeping techniques. Thoroughly clean any surface that's been used for regular bread, cake, pastry or flour before you use it for safe foods.* Divide your utensils and containers into two sets, one strictly gluten-free, and keep them separate."
*I would add that it is better not to have airborne flour in a kitchen where you are striving to keep things gluten free. When my mom was first diagnosed with celiac disease, she thought she could make gluten rolls for my dad...as long as she didn't taste the dough. She nearly went into anaphylactic shock from breathing the dust from the flour.
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