Tips to avoid cross-contamination of gluten-free foods

11/17/2010 |

A gluten-free menu begins with the ingredients, but kitchen staffs must take steps to avoid cross-contamination to keep offending ingredients out of the dishes, writes blogger Betsy Craig. Steps include keeping flour sifters and utensils separate, never double-dipping knives in the condiments and using a separate toaster for gluten-free breads.

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