0

Is it difficult to make a few gluten-free options in my non-gluten-free kitchen?



Add comment
Comment



1 answer

0

Kinnek Knowledge Team

If you're marketing a product as gluten-free, you have to ensure that it is not only gluten-free but also free from potential cross-contamination with gluten throughout the baking process, as cross-contamination with even a small trace of gluten can have serious negative affects on Celiac disease sufferers.  Generally, preventing trace cross-contamination is only possible in a dedicated gluten-free kitchen.  However, if you would like to continue with your normal bakery but expand your gluten-free offerings, then consider establishing a dedicated, separate gluten-free area of the kitchen with utensils and bakingware that is exclusively for baking gluten-free items.

Apr 4, 2016

Add comment
Comment



523 answers