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I just read Karen Bulmer's message and I must say that I understand what
she is going through.
 
It is very hard to live with non celiacs. I'm only one and my parents and
brother are three. (A family of 4). I wonder how extreme our caution must
be to avoid contamination.
 
I suspect pans, pots, kitchen utensils, etc should be designated gluten
specific, used only covered.
 
What about the microwave? Once a gluten containing item (bread, flour fried
chicken) is in there for a couple of minutes I looks to me that the
microwave has atomized and airborned a bunch of material.
 
And what about the oven? Or the pasta strainer? (gluten containing) pasta
always leaves some sticky residue on the thing. Of course, it seems to
disappear after thoroughly cleaning it, but...
 
Can someone tell me if this looks like extreme caution, or if I need to be
more stringent on the subject?
 
Thanks.
 
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