How I Set Up My Gluten-Free Diet Pantry and Kitchen – Part 1
For the next couple of months, in addition to my regular recipe posts, I will be featuring excerpts from my newest book “Eating & Living a Gluten-Free Diet… The Official Guide (2012 – 2013)” in some of my posts. It’s available from Amazon for $5.97 USD, or you can get occasional excerpts for FREE, by just signing up for the “Elegantly, Gluten-Free Connoisseurs’ Club” near the top of the left hand column on any page on this site. When you signup you will receive a .pdf copy of the current excerpt “How I Set Up My Gluten-Free Pantry” from my new book just as soon as you confirm your signup.
The next several free excerpts will be from a section devoted to helping you learn how to set up your gluten-free pantry and kitchen in a home with both gluten-free and gluten-y individuals…
… Welcome to my world! Here’s today’s excerpt:
Section 2 – How I Set Up My Gluten-Free Pantry and Kitchen
This section is all about food storage and flow in a mixed gluten-intolerant/sensitive environment. Not all of your contamination issues will come from a purchasing error. On the contrary, once you get the “hang” of buying your food, most of your mistakes will probably come from storage and processing in your kitchen.
Here’s a picture of one of my storage areas for gluten-free spices and condiments.
The techniques that I have developed have worked for me now for over 12 years. The two subjects, storage and processing, are separate and also closely linked. The storage happens first, but its design depends on the process for when it’s used.
When you’re cooking, you want to work smoothly and quickly. You don’t want to stop to contemplate your next move in the kitchen every time you do something.
To avoid that, you can set up your storage, the arrangement of your countertops, your utensils and tools, your seasonings and so forth in an intuitive, sensible manner. But, you will need to totally separate the gluten-free from the gluten-y items… Separate cabinets or shelves are best.
A Split Personality
My general plan is to keep the items I need to prepare gluten-free food near where I’ll prepare that gluten-free food, and keep the items I need for gluten-y food near where I’ll prepare gluten-y food. I have two separate work areas.
If you are the only person who normally works in the kitchen, it’s not as crucial, but it is still important, since the best protection you will have for avoiding cross-contamination is to develop good habits for keeping things separate. When you develop good habits for separating the gluten-y from the gluten-free items, it becomes second nature for you to work that way, and that helps keep the gluten-free person you’re cooking for safer.
My Next Post
My next post will pick up from where I left off in Section 2 of my new book with my next topic in which I call “Examples from My Experience;” So, check back often to read my next post about how to setup your gluten-free pantry and kitchen.
Or, do it the easy way!
Just sign up to receive your personal .pdf copy of the “How I Set Up My Gluten-Free Pantry” excerpt from my newest book in the upper left hand corner of any page on this site.
Also, one of the benefits of becoming a member of the completely, without charge “Elegantly, Gluten-Free Connoisseurs’ Club” (in addition to periodic free gifts) is that all of the Connoisseurs’ Club members are notified each time I post.
Vegetarian Mamma’s Gluten-Free Fridays