You have some idea about what it is that you need to watch out for to eat gluten free food. But it isn’t safe just yet. PUT DOWN THE FRENCH FRY. I know, I know. I get how hard it is to resist, but let me explain.
Making sure the food is gluten free is a two part equation:
Gluten Free Ingredients + No Cross Contamination = Safe To Consume
Gluten free ingredients: WHAT is in your food/ drink?
Cross Contamination: HOW is it made?
Cross contamination is just what it sounds like, crucifixes infect eachother. No, kidding (I am not a heretic, please don’t be offended). But the idea behind one thing “infecting” another is legitimate. For example, let’s say someone made a sandwich for themselves and now they are making your gluten free sandwich. They pull out your gluten free bread, place it on the cutting board, dip the knife into the mayo, add a little mustard, slice the cheese, toss on some lettuce, and add turkey. Everything they used was gluten free so what’s the deal? Let’s break down the process a little more:
Gluten Free Runner Gal 