Basic equipment for your gluten-free kitchen

For successful gluten-free baking, precision is key. We recommend using reliable digital scales and an oven thermometer to accurately measure ingredients and baking temperatures. Additional helpful tools include a larger baking pan or tray for creating steam in the oven, a cooling rack, and a flour shaker for dusting work surfaces evenly.

To help keep your kitchen safe, consider having dedicated gluten-free equipment, especially for items that are difficult to clean thoroughly, such as:

- Chopping boards
- Toasters
- Rolling pins
- Wooden utensils
- Waffle makers or grills
- Grain mills and certain food processors

If your household is not entirely gluten-free, it is best to prepare gluten-free food in a dedicated area and store it separately whenever possible. Gluten-free foods should be kept in sealed containers, ideally on higher shelves to avoid contamination from crumbs or flour particles.
Other good practices include:

- Washing hands before handling gluten-free food
- Cleaning surfaces thoroughly after preparing foods containing gluten
- Using separate utensils, pots and pans, or washing them carefully between uses
- Using separate containers for spreads such as butter and jam to avoid breadcrumb contamination
- Avoiding shared frying oil or cooking water previously used for gluten-containing foods

By combining the right equipment with good kitchen practices, you can create a safer gluten-free environment and reduce the risk of cross-contamination.

Want to learn more about creating a safe gluten-free kitchen? Read our full article for practical tips and best practices.