06/04/2026
Cross-contamination is when gluten accidentally gets into gluten-free food through shared tools, surfaces, ingredients, air, or handling.
In a kitchen, it can happen more easily than many people realize. Flour can become airborne and settle on counters, equipment, cooling racks, and baked goods. Shared mixers, baking pans, utensils, towels, sponges, storage containers, and even hands can transfer trace amounts of gluten.
For people with celiac disease or gluten sensitivity, even small amounts of gluten can cause a reaction or lead to ongoing health issues.
That’s why we choose not to use gluten in our home kitchen at all, so we can keep everything fully gluten-free and reduce that risk as much as possible.
I’ve seen a lot of questions about cross-contamination lately, so I wanted to briefly explain what it means and why it matters.
