Relatively few of us have the privilege of preparing our meals in kitchens that are totally gluten free. Most of us must take specific steps to make sure that our gluten free food is not cross-contaminated by wheat-based foods that are being prepared and served in our kitchen.

Yesterday, I launched a survey in my newsletter listing fifteen recommended precautions and asked people to tell me which ones they actually practice. What do “real celiacs” do? If you have not already done so, please click to complete the survey.It should take no more than 5-1 minutes. Note that the survey has been programmed to accept only one response from a specific computer.