How to Bake Gluten-Free in a Gluten-Filled Kitchen

Whether it’s a dietary choice or due to allergies, more and more people are going gluten-free. Here are some tips for keeping gluten-free dishes completely uncontaminated by gluten, even in a standard gluten-using kitchen.

For more about gluten, check out Friday’s post, All About Gluten. For gluten-free baking recipes, look in Anne Byrn’s new book The Cake Mix Doctor Bakes Gluten-Free

• Always wash pans and utensils well with soap and hot water. Place pans and utensils that come into contact with wheat gluten in the dishwasher.
• Decrumb drawers that hold baking utensils so as not to cross-contaminate them.
• Or, set up a separate drawer or pantry for your gluten-free utensils.
• Set aside a separate cutting board for baking gluten-free.
• Have a separate sifter, spatulas, wooden spoons (older cracked spoons can hold flour in the cracks), and beaters for the electric mixer for gluten-free baking.
• Cover baking sheets with aluminum foil before making cookies.