Celiac disease is a genetically predisposed intestinal autoimmune illness. Gluten intolerance affects those who eat grains, including wheat, barley, rye, and hybrids like triticale. Other grains that may have been contaminated by gluten-containing grains, such as oats, can also cause celiac disease. Autoimmune gluten can be found in various packaged foods, beverages, and even prescription medications. When people with celiac disease eat gluten, their bodies attack themselves, causing damage to the small intestine, which is responsible for absorbing nutrients from meals. According to medical advice, celiac disease is now treated only with a gluten-free diet. If the ailment isn't treated, it might lead to major health issues. As a result, people with celiac disease must understand how to avoid gluten cross-contamination.

Keep your cooking area clean:

This rule applies to your cooking and eating surfaces and your hands. If you don't have a gluten-free home, wash your hands after handling gluten-containing items and clean all cooking equipment and surfaces well after each meal. Also, you must ensure you properly wipe surfaces and counters to avoid leaving gluten crumbs behind.

Eliminate Crumbs:

When the food you want to eat comes into contact with another gluten-containing food, this is called cross-contamination. According to the Celiac Association, anywhere you see crumbs is a possible site for cross-contamination. Countertops, cutting boards, microwaves, toaster ovens, and spread containers are all potential sources of contamination. What options are available to you? Get a toaster and some cutting boards for yourself. Use separate pots and pans to boil, bake, fry, and prepare your meals.

Designed fryers are gold:

As long as there are no problematic toppings or seasonings, French fries are normally gluten-free. After all, they are potatoes, and it doesn't mean a person with Celiac disease can go to a fast-food drive-thru and get a large fry. The potatoes will no longer be safe if cooked in a shared fryer with other breaded and gluten-containing foods.

Avoid buying in bulks:

Another thing to remember is not to buy gluten-free flour in quantity. Because scoops are jumbled about in different bins in bulk markets, gluten-free foods and flours might become cross-contaminated. This is not a suitable way to buy gluten-free food. According to studies, many naturally gluten pills and products are available, which help to avoid the risk of cross-contamination during manufacturing operations. So, you need to choose flours with a gluten-free label on the package, which is healthier.

Avoid outside foods:

It may not be easy if you are going to eat after a celiac diagnosis due to cross-contamination concerns. First, you need to check to see if the staff is aware of Celiac disease and cross-contamination if you are going to a restaurant. Speak with your server to ensure they understand the importance of glove changes, different cooking surfaces, and separate fryers. If you are going to a new restaurant, find out what safeguards they take ahead of time.

Don't double-dip:

When creating sandwiches, this is very critical to cooking utensils. Butter, mayonnaise, and mustard are just a few examples of gluten-free condiments. If you spread mayonnaise on regular bread and then return the knife to the mayonnaise container, the mayonnaise is no longer gluten-free. Isn't that the case? The condiment will no longer be safe if you make a mistake with your swipe. To avoid this error, always use a new utensil after handling gluten.

Summing it up:

You had no idea gluten, and it was used for more than just bread and pasta. It was easy to cross-contaminate gluten-free items that were otherwise safe and take care of your health. You can also have no clue that reading ingredient labels would need me to learn a new language.