Gluten-free kitchen
Gluten-free cooking in a shared kitchen: the details that matter
A naturally gluten-free ingredient is only the beginning. Work surfaces, stock and shared condiments all deserve attention.
Read the whole ingredient list
A roast chicken with vegetables can be a good starting point for a gluten-free dinner, but the gravy, stuffing and seasoning mix may change that. Check labels on stock cubes, sauces and processed ingredients every time; formulations can change. Do not assume that a familiar brand or a plain-looking sauce is gluten-free.
For someone with coeliac disease, avoiding visible bread or pasta is not enough. If you are uncertain about an ingredient, keep it out until you can confirm that it is suitable. Ask the guest about their needs in advance rather than presenting an improvised substitute at the table.
Clean before you cook
Wash work surfaces, utensils and pans thoroughly with hot, soapy water before preparing the meal. Clear away breadcrumbs and use clean cloths. A separate preparation session can be simpler than juggling ordinary flour and gluten-free food at the same time.
Use a separate toaster or a suitable toaster bag for gluten-free bread. Shared butter, jam and other spreads can carry crumbs from a knife. Use a clean spoon to take a fresh portion, or provide a clearly separate container. These small habits matter as much as the choice of flour.
Use a dependable thickener
For a simple gravy, mix corn starch / cornflour with a little cold water to form a smooth slurry before adding it to hot liquid. Stir it in gradually and simmer until the gravy thickens. Adding dry starch straight into the pan is likely to leave lumps.
Start with a small quantity and assess the texture. The sauce should coat the food without becoming gluey. Check that the stock and starch you are using are suitable, and use clean equipment throughout.
Serve without undoing the preparation
Give each dish its own serving utensil. Keep bread and ordinary stuffing away from the gluten-free plate, and avoid moving a spoon between gravies. Label dishes clearly when serving a buffet so guests do not have to guess.
A recipe category is a helpful browsing aid, not a guarantee about every ingredient purchased or every kitchen. For coeliac disease, follow specialist guidance and the labels on the products you actually use.
