<<Disclaimer: Verify this information before applying it to your situation.>> 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