Cross contamination ocurs when ceiliac friendly food becomes gluten toxic when it comes in touach with other foods. A common example involves gluten free toast, which becomes unacceptable when it is "contaminated" by crumbs from a toaster or crumbs left on a butter plate by someone who doesn not use gluten free food.

Although two differen terms are used. "cross contamination" is by far the most common. Many people — including me — prefer the term "cross contact". Click here to read about the difference and make up your own mind.

Many organizations publish lists of suggestions for avoiding cross contamination, Here's one published by a support group in Lexington, Kentucky. Click on the page scroll down the right column to find the article title. This site gives you the choice of reading the document in pdf or word format.

This article addresses the problems involved in setting up a kitchen in which both gluten free and gluten-toxic will be prepared. It is more than a checklist. This article talks about differences of opinion, different needs of various family members, and whether the family chooses to be "obsessive" or "more obsessive" about managing cross contamination.

This "Successful Celiac's Guide" will grow as I receive more and more information. I welcome your input/ Please send me an e-mail by using the button in the middle column

Published 06/12/08

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