cook-at-home

a gluten-free kitchen

set up a safe zone

A gluten-free diet is not an easy one to follow. Factor in the effort it takes to keep food storage separate and cooking surfaces clean, and it’s an ongoing project to keep glutenfree family members safe. Read on to learn how to make a family-friendly kitchen that’s suitable for everyone.

Who wants to be glutened?

First, decide if your kitchen will be partially or completely gluten free. The decision depends upon how sensitive family members are to gluten.

If someone is extremely sensitive, it may be necessary to make the entire kitchen a gluten-free zone. Gluten particles can become airborne and settle on surfaces. If these particles are stirred up and inhaled, they can make gluten-free individuals sick.

If setting up a completely gluten-free kitchen isn’t an option, here’s how to set up a shared space that benefits everyone.

Keeping it safe

To cook without the threat of cross-contamination, store gluten-containing items in separate locations (designated shelves, cabinets, sections of the refrigerator and freezer, etc.). Use plastic bins that are set on different shelves away from the gluten-free goods. Store gluten-free items on top shelves only, so if anything with gluten spills it won’t contaminate them.

Separate any toasters, colanders, muffin pans, measuring cups and spoons, and serving utensils (especially slotted spoons) that are used around gluten. Gluten particles are small and can get stuck in crevices.

Select utensils and cutting boards for gluten-free use in the same color for easy identification. Keep two colors of sponges on hand: one for gluten-free cleanup, and another for spills containing gluten.

You may want to invest in a new mixer and food processor. Using old appliances can be risky, as gluten bits stick to crevices and can be nearly impossible to remove. If you’ll be using the models you have, clean them thoroughly and designate them for gluten-free use only.

No matter how hard you try and clean a toaster or toaster oven that’s handled gluten, remnants remain. When toasting gluten-free bread, be sure it’s in a dedicated gluten-free toaster or toaster oven that’s set apart from the one used for gluten items.

Don’t worry about cross contamination from glasses, plates, and eating utensils that cycle through the dishwasher. These items can be shared between those who eat gluten and those who do not.

Food prep

Clean counters thoroughly before preparing gluten-free foods. Make gluten-free foods first, and set them aside in a safe space.

Don’t double dip in condiment jars. Purchase two jars if necessary, and label one for gluten-free use only. Better yet, purchase condiments in squeeze containers for safe dispensing.

Clean your oven frequently if you use it to bake items that contain gluten. Remaining crumbs can stick to racks, walls, and the oven floor. ●

SELECTED SOURCES “How to clean gluten off surfaces? . . .” by Ksenija, www.GlutenFreeHeroes.com, 8/10/21 • “Setting up a gluten-free kitchen” by Jenny Levine Finke, www.GoodForYouGlutenFree.com 5/5/22 • “Sharing a kitchen when you’re gluten free” by Susan Cohen, www.GlutenFreeLiving. com, 9/9/14

Apple Crisp with Cardamom Custard

From Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More by Jeffrey Larsen ($30, Ten Speed Press, 2019)

90 min

prep time serves 8

Cardamom Custard

5 cardamom pods 10 fl. oz (1¼ c) canned full-fat coconut milk 1 tsp vanilla extract 2 egg yolks 1½ tsp granulated sugar 1 tsp cornstarch Gluten-free nonstick spray

Topping

¾ c firmly packed brown sugar ½ c gluten-free oat flour ¼ c potato starch ¼ c tapioca starch 2 tsp ground cinnamon 1¼ tsp double-acting baking powder ½ tsp xanthan gum ½ tsp fine salt 1 egg 1 c rolled oats or quinoa flakes ¹⁄³ c melted clarified butter or coconut oil

Apples

2 lb apples, peeled, cored, and sliced ¼-inch-thick ¼ c granulated sugar ¼ c potato starch 2 tsp ground cinnamon 1. To make cardamom custard: Grind cardamom pods to a powder using a mortar and pestle or a spice grinder. Place a heavy saucepan over medium heat and add cardamom, coconut milk, and vanilla. Bring to a boil. Then reduce heat to simmer for 3 minutes. Set aside to cool slightly, and then strain into a small bowl using a fine-mesh sieve.

2. Whisk egg yolks, granulated sugar, and cornstarch together in a large bowl. Pour in warm coconut milk mixture, whisking constantly. Pour combined mixture back into saucepan and cook over low heat for 6 to 8 minutes, stirring continuously, until custard thickens. Pour into a bowl and place a piece of plastic wrap directly on top of custard to keep it from forming a skin. Refrigerate until ready to use.

3. Preheat oven to 350˚. Spray a 6-cup oven-safe baking dish with gluten-free nonstick spray. Place baking dish on a baking sheet.

4. To make topping: In a large bowl, whisk together brown sugar, oat flour, potato starch, tapioca starch, cinnamon, baking powder, xanthan gum, and salt. Add egg and stir to mix well. Using wet fingers, incorporate rolled oats. Pour clarified butter over oat mixture and blend with your fingers until well incorporated.

5. To make apples: In a large bowl, mix together apples, granulated sugar, potato starch, and cinnamon (this does not need to macerate). Place apple mixture in prepared dish. Crumble topping over apples in a nice even layer.

6. Bake for about 40 minutes, until apples are tender and topping is golden. Let sit for 20 to 30 minutes, until juices congeal, and serve warm with cardamom custard.

Kitchen Note: The cardamom custard elevates this dessert to dinner-party status. To make a pear crisp, substitute 2 pounds pears, peeled, cored, and thickly sliced for the apples. Leftovers keep in the refrigerator for about 4 days. Rewarm in a 300˚ oven for 15 to 20 minutes.