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karen, Edmonton, Alberta, Canada, says:

> In our family to avoid getting bread crumbs in the gluten free spreads, ie
> peanut butter, jam, mayo, butter, basically any container a knife goes in,
> we buy 2 and label 1 CODY.  [snip...]
> If anyone has other tips on kitchen set-up, please provide as sometimes the
> kitchen looks over-run with pots, strainers, etc from cooking 2 sets of
> things like pasta.  I find it very expensive to feed the whole family GF so
> I make one sauce (GF) and two pastas (one GF the other not).

Take a tip from those with kosher kitchens (separate meat and milk) -
COLOR CODE EVERYTHING - e.g. blue for the gluten stuff and red for
Cody's, or vice versa.  Get vinyl tape to mark jars, 2 sets of dishes,
utensils, etc.  If you check with the local Chabad House, you can ask for
instructions on stocking/setting up a kosher kitchen - then translate the
directions from meat/milk to gluten/gluten-free.  Since they segregate
meat and milk as scrupulously as we segregate GF items, their lists are a
good place to start ;-)

karen

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Karen Davis of Davis and Associates (818)892-8555
           "Pain is Mother Nature's way of telling us to slow down;
                       Death is her way of INSISTING!"