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This week I am donating the gluten foods in my kitchen to a college student
with no gluten problems and am attempting to serilize the tins and
containers that were holding those foods including wheat flours.  I am most
concerned with the decorative tins as they have seams that flour can collect
in, was never a concern over years as I replaced flour with same, but now I
want to put GF flour in these tins and don't want to contaminate the GF
flours.  I really want to keep the tins, any suggestions on preparing these
for a GF kitchen?  Or will I need to ditch the idea of reusing these for
food storage???

Tamera