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When you are diagnosed with celiac disease or another gluten-related disorder, you will be told to avoid wheat, rye, barley and the ingredients and products from them, but there is one more important thing to know. Cross Contagion! Before you start trying your own gluten-free recipes at home or decide to eat somewhere, you need to be aware of all the places in the kitchen where gluten can be hidden. Because a gluten crumb is enough for the body of the celiac patient to react as required by the immune system. The most difficult part of a gluten-free diet to manage is to avoid "cross contamination."Cross-contamination is that a gluten-free food or food product becomes unusable for celiac patients by exposure to a gluten-containing substance or food. Cross-contamination can occur at home, in restaurants, and other food service places. There is a risk of cross contamination even before materials such as cultivation, processing and production processes reach the kitchen. Although it may seem difficult to deal with all possible sources of cross contamination at first, you can overcome this by questioning the reliability of the places where you buy food products or services.
Play DoughsDid you know that wheat is usually used in game dough? Always use branded play dough or try making it yourself at home by searching on google. Paper adhesives and finger paints These include gluten. However, children can be exposed to gluten by bringing their hands to their mouths, even if they are not absorbed by the skin unless there is a deep wound. Although most of them are now made of synthetic materials, make sure that these materials are not gluten by questioning the seller on the website.Tooth pastePrefer gluten-free ones.
Hand Lotions, Lipsticks and Some CosmeticsIf gluten is not a deep wound, it is not absorbed by the skin, but some cosmetics can be dangerous when it comes in direct contact with the mouth. Look for “gluten free” in these products.MedicinesMaterials used in pharmacy may contain gluten. Ask your doctor if the medicines you use contain gluten.Shampoo, Hair Creams, Sun oilsPrefer gluten-free ones.Cloth Cereal BagsThose who are damaged may pose a speck of smear. Place the gluten and gluten free grains in different bags and make sure that the gluten free ones are always on the top shelf.Dish Drying ClothsFor plates, forks, etc., where only gluten-free products are consumed, reserve a towel or choose a paper towel. Gluten cannot be sterilized, so gluten remaining in a sponge or dishcloth can be transferred to clean surfaces. If you wash your dishes manually, make sure to use fresh dish water because the gluten particles in the water can be transferred to clean dishes during rinsing.
CutleryGluten is easy to smear from cutlery and cutting boards, especially in wooden ones. For gluten-free uses, separate a set of looks different from the others, and rinse the forks, spoons and knives thoroughly with hot soapy water after each use, preferably use a dishwasher.Pots and pansUse different tools for gluten-free product use. Cracks in plastic-like filter equipment may contain gluten. Change them.
BakeryTurbo ovens cause gluten to spread. Use soundproof furnaces and clean them well after each use.ToasterAs is known, toasters or toasters easily accommodate crumbs. Use different tools for gluten-free products.