This is the third post in my Gluten-Free Diet Pantry and Kitchen Series. Today, I’m presenting how I deal with gluten-free pantry combined with the gluten-y pantry in one cabinet.
Just a reminder that 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 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.
If you have other people who also work in the kitchen, like a spouse or a child, you will probably really like dividing the work areas. Other people would then be able to do gluten-y food prep without contaminating the gluten-free area. For example, in the gluten-y work area you might have a toaster for the gluten-containing breads along with butter knives and peanut butter and so forth right at hand. If you can keep the gluten in your kitchen divided, you’ll all be able to stay…healthier!
This is the fifth and last post in my Gluten-Free Diet Pantry and Kitchen Series. My apologies! I meant to publish this post several months ago. Sorry, my bad… :-(! Life happened and I never got around to it. But, here it is now…
As I said above, you don’t want to stop to contemplate every move in the kitchen, every time you do something. Here’s a picture of the counter to the right side of my stove. It is where I process my gluten-free items. I’m preparing to make King Arthur Flour’s Gluten Free Pizza Crust.