Cross-contamination issues in the kitchen

I have been a very fortunate celiac. 7 years ago this February I found out what was causing the laundry list of symptoms I was suffering from and I embarked on my new gluten-free life. Why am I fortunate? Because my darling hubby and son discussed it and made the decision to eat gluten-free with me so our home could be free of the dreaded protein. From that day forward, our house has been a safe haven for me. I know that regardless of what is going on in the outside world, my kitchen and home are safe for me in all areas.

Then last October, one of my younger sisters was involved in the terrible accident and I left my gluten-free home and lived for a month in a Seattle hospital and at a house belonging to a friend of the family. Thankfully there are a good number of gluten-free friendly dining choices in the greater Seattle area so I was able to eat somewhat normally. Even son, I missed my house and my kitchen. I’d grown comfortable and lax in the safety of my home…

For the past 2 months, I’ve been staying at my sister and her hubby’s apartment. What an eye-opening experience this has been. This is obviously not a gluten-free home so knowing this, I brought my own frying pan and cookie sheet. Just to make sure I had a safe surface to cook from. But even with trying to keep a handle on the cross-contamination and keeping my foods separate, I’ve been glutened more times the past month or so than I have for several years combined.

Today as I ate my breakfast, it occurred to me just how scary a kitchen that is not gluten-free truly is. First off there are the various appliances that can *never* be used. The toaster. The non-stick griddle. The cast iron pot. The seasoned wok. The waffle iron. Sandwich maker. Etc. But it doesn’t stop there – think about the dishcloth, for example. The other day I made a pot of pasta for my brother-in-law and then rinsed off the pot before washing it in the sink. In the same water that I was washing my own frying pan in. With the same washcloth that I then used to wipe down the counters and cooking surfaces. And I wonder why I ended up sick in bed the entire next day?!

This kitchen is like a mine field. Don’t touch the flour. Don’t use the cutting board. Don’t mix up the spoons when making your gluten-free meal AND a wheat pasta dish. Is that peanut butter safe? What other knives and crumbs might have been in there ahead of time? Everywhere you turn around, there is a new source of gluten just waiting to land in your safe zone and your gluten-free meal.

As I prepare to head home next week, I am preparing a nice thank-you surprise for the men in my life. Those who have so selflessly given up their own desires so I can be safe. So I can cook without fear of illness or poisoning.

For those of you living in a home that is not gluten-free, kudos to you. You are really to be admired. What a job it is to keep yourself safe in the midst of the mines around you!

First dinner I’m making when I’m back home? A pizza!