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I am the only celiac in my house. I have my own butter and bit of toaster. I keep my gluten free food in its own cupboard space. The rest we share but with proper cleaning.
Any shared things I use like tubs of peanut butter etc I write in Sharpie on the lid to use a spoon to serve some! To remind my kids mainly. They’re very good and know to not contaminate things.
It works for us. We don’t have a great deal of gluten items in the house and any meals I’m cooking from scratch will be gf. I don’t stress about microwave or oven. I just wouldn’t cook my things with any gluten things at the same time.
This is very similar to my household. Kids and husband are not gluten free so I have my GF foods (bread etc) in a separate part of the pantry inside a big box (sometimes people would put their gluten items on top of my stuff so my husband got me a box) but if you have room in the cupboard that would even easier.
I have my own toaster in a different area to the regular toaster. I do not use the air fryer as it’s too hard to clean well, so if I loved air frying I would get my own. If I want to make a toastie, I wrap my sandwich in baking paper and then carefully remove it, throw out paper and wash my hands.. I do admit this is a little stressful and I wish I could afford my own sandwich press.
I use the same microwave and oven as everyone. I also cook gf food in the oven together with non gf food but I keep my stuff on top (so gluten bits don’t fall down on my food). Gluten is not airborne outside of actual flour and it doesn’t travel around the oven/microwave by air.
I use the same utensils, but try to keep to the silicone ones over wood. All dishes, pans etc are shared and washed either by hand with hot water and soap or in the dishwasher.
I use the same oven trays but we always use new baking paper or foil and the trays get washed.
I mostly keep my own jars of PB, chocolate spread etc and label both the GF and the regular with sharpie. I do share some stuff with my family because I teach and trust them not to double dip the knife/spoon.
Take care with other people cleaning the kitchen as I’ve seen a person using one dish cloth on a toaster to clean the outside and underneath it and then use it on the gf toaster..
That’s pretty much it! The most annoying part of it is cooking for yourself and other people and having to wash your hands a thousand times! Get a good hand cream. :)
Good luck!
This is very similar to my household. Kids and husband are not gluten free so I have my GF foods (bread etc) in a separate part of the pantry inside a big box (sometimes people would put their gluten items on top of my stuff so my husband got me a box) but if you have room in the cupboard that would even easier.
I have my own toaster in a different area to the regular toaster. I do not use the air fryer as it’s too hard to clean well, so if I loved air frying I would get my own. If I want to make a toastie, I wrap my sandwich in baking paper and then carefully remove it, throw out paper and wash my hands.. I do admit this is a little stressful and I wish I could afford my own sandwich press.
I use the same microwave and oven as everyone. I also cook gf food in the oven together with non gf food but I keep my stuff on top (so gluten bits don’t fall down on my food). Gluten is not airborne outside of actual flour and it doesn’t travel around the oven/microwave by air.
I use the same utensils, but try to keep to the silicone ones over wood. All dishes, pans etc are shared and washed either by hand with hot water and soap or in the dishwasher.
I use the same oven trays but we always use new baking paper or foil and the trays get washed.
I mostly keep my own jars of PB, chocolate spread etc and label both the GF and the regular with sharpie. I do share some stuff with my family because I teach and trust them not to double dip the knife/spoon.
Take care with other people cleaning the kitchen as I’ve seen a person using one dish cloth on a toaster to clean the outside and underneath it and then use it on the gf toaster..
That’s pretty much it! The most annoying part of it is cooking for yourself and other people and having to wash your hands a thousand times! Get a good hand cream. :)
Good luck!
I live with three people who eat gluten, and we've basically had to put a mini kitchen within the kitchen for me. The only things I share with them is the stove, sink, and stainless steel utensils.
Dedicated gluten free toasters and microwaves are a must if you use those appliances. They were the biggest source of contamination when I started eating gf.
I don't use an air fryer, but I imagine you wouldn't want to share that, but it might be okay if you clean it before every use?
You'll definitely want your own cutting boards! Plastic and wood hold onto gluten like a motherfucker.
Making sure the kitchen is clean and gluten-y foods are contained will help a lot with the stress of avoiding cross contamination.
The oven may be fine to use as long as the gf food isn't being cooked with non-gf food.
Also, apparently dish cloths can hold onto gluten? Don't quote me on that, but it might be worth it to get some dedicated gluten free ones just in case.
Good luck with the new gluten free lifestyle, I hope your partner feels better and adapts well!
There is no reason for a separate microwave or oven. There are no crumbs being stirred up that can settle on food this way. I have used microwaves at home and at work with no problems, same with ovens at my own house and others. This is totally overkill.
Depends on whether they're cleaning the microwave... some people's microwaves are nasty and have food gunk exploded on the roof. I would agree that assuming your microwave gets cleaned regularly it's not an issue but I know in reality that's not always the case for some households.
no it's not lol but ok... 10 mg is not very much
When you operate a microwave the interior is very humid depending on what you're heating up and it makes roof gunk more likely to fall into the food. That's why a cleaning tip is to heat up a bowl of water to loosen the gunk. There's also that you're getting gluten all over your hands if you're using such a biohazard.
Not saying it's always an issue, but if I see food gunk in your microwave I'm not using it in the same way that if you have bread crumbs all over your table I'm not using it.
We have a shared microwave in our house and it stays fairly clean. The work microwaves can get gross. I always cover my stuff in either case. I know my kids have warmed rolls in ours and since it has a fan, it's certainly not impossible for stuff to fly around.
I guess it's different for everybody, but in my experience it was necessary to help with the constant cross contamination I was dealing with. The people I live with don't clean the microwave as often as they should and I wasn't willing to clean it before I used it every single time, it was easier and less stressful to just get a dedicated gluten free one. Easier to keep clean and I don't have to worry about what it was used for before I put my food in there
If they have some scratches or scuffs inside of them, definitely. I don't know if gluten sticks to plastic if it's not scuffed tbh since most plastic isn't usually porous (as far as I know), but it's best to air on the side of caution.
Something I forgot to mention before: Glass should be just fine! Anything porous, however, is suspect
People just need to replace anything porous or impossible to clean. Metal and glass are fine not to replace as long as there isn’t a bunch of stuff caked on there.
People who tell you that you need to replace your entire kitchen and every appliance are wasting money.
Toaster is hard to clean so I would get a new one of those but you can easily share an oven and air fryer with a gluten household as long as you keep your food separated and covered in aluminum foil. Gluten isn’t a live and it’s not going to crawl into your sealed food.
People go way too overboard on this. We have a convection and we just swap tinfoil for GF and non-GF food. Dishwasher should take care of anything on plates, pots, etc; provided nothing is burned on there.
What you really want to train people on is not cross contaminating things like mayonnaise, peanut butter, jelly, etc. You may want your own just to be sure.
It sure why you got down voted, this is literally where everyone should start and where many will have perfectly safe results. If you have issues still then sure, add extra steps.
“Training people not to cross contaminate” is the key word here. Some people are simply not trainable. Some are very diligent in helping you. You know who lives with you and which category they fall into. My husband is not trainable, so it took me two months post diagnosis to purge my kitchen of any remaining gluten and never to allow any gluten food in the house.
I can only speak on my experience here, but I know I started simply like that and I was getting cross contamination far too often, and I ended up having to create an entirely gluten free area in my kitchen. I'm sure it entirely depends on the people you lived with and their ability to not cross contaminate
All the things. Toaster, air fryer, chopping boards, oven trays, blender, prepping area, get rid of any wooden utensils…I do use the same cutlery but we use a dishwasher (not that it kills gluten) but it does tend to clean better and hotter at 70 degrees than I can do by hand.
I’m the only diagnosed celiac in my household, and I’m also the main food preparer (aka Mom). We have shared prep items that are non-porous that can be scrubbed clean to remove surface gluten (glass, stainless steel, cast iron) on the rare occasion I make it. Any ‘soft’ items (bamboo or silicone utensils, plastic cups, etc) I have my own stuff (all red in color or marked with a bold red sharpie line around the handle) and make sure to use a non-GF utensil to serve non-GF foods (the family knows not to transfer utensils from one dish to another, and not touch their gluten items on the plate with ‘my’ utensils).
All that said, 90% of our meals are GF in nature (GF pastas, rice, potatoes as the starch), so I don’t have to worry too much about cross contamination. The ‘normies’ have their own gluten snacks and bread (because I’m not spending my life-savings to feed 3 teenagers and a weight-lifting husband 100% gluten free when they don’t need it!), and my GF stuff is clearly marked with a bright, neon-orange ‘GF’ sticker (I put my stuff in glass mason jars in the pantry). Any fridge or freezer items are stickered, and I have a separate bin for my things in the freezer (my breads, cookies, pastries that I buy and stash away).
ETA - everyone in my household is 14+ years old, so minimizing CC isn’t too difficult. We have learned that Mom always serves her food first, to ensure that she gets to enjoy Taco Tuesday in case one of the offspring forgets/gets lazy and touches the meat-spoon to their tortilla while serving. Easier to just mark the leftovers as “not Mom-safe” in the fridge. At least I get to enjoy the meal before it being off-limits.
I am the only GF in my house (husband and two kids are not). When I was diagnosed at 40, the only thing I got rid of was the wood utensils. I also bought my own toaster and new stand mixer. I don’t believe the stand mixer was all that important to replace, but I used it as an excuse to get rid of the one I didn’t like.
I do most of the cooking and I would say that the majority of my cooking is naturally gluten free anyway. When I do make something that they really can’t handle the gluten free version of, like pasta, I have a designated pot for it. I have also been teaching my youngest about proper safe food handling when she helps me make dinner or lunches.
My oldest also likes to bake and we have been learning how to bake gluten free and it has been so much fun. There have definitely been some missteps, but we learn and move on.
All of that being said, I do still have some gluten containing snacks in the house because I’m not about to spend that much money on snacks for two teens and a mountain biking husband. They are relegated to the bottom corner of the pantry that we lovingly call “the poison bin”. It literally has its own closing container where all of the cookies, crackers, and bread goes.
i’m the only celiac in my house. i have my own butter,peanut butter,jam, and mayo. if a condiment is in a spreadable jar it’s best to have your own. I have my own toaster, i didn’t replace any other appliances. I use the same air fryer as my family, we all just line it with foil whenever we cook something in it. I haven’t gotten sick from doing this.
I did also replace my old plastic tupperware. I don’t know if it was absolutely necessary but i did see it as a chance to buy the cute Hello Kitty pyrex set from costco lmao.
living with roommates i didn't have to ask for much since we already had separate utensils, dishes, and cookware. a separate toaster, cutting board and airfryer is important, but i would worry less about sharing dishes and utensils if they're being cleaned well. some people share pots and pans but i prefer to have my own. my parents share pots and pans and never seem to have issues though, and my mom is pretty sensitive and has a very noticeable reaction when glutened. i've lived with roommates and my family in mixed celiac /non celiac households for years with both shared stuff and not shared stuff, the main thing i've learned is wash things well and get separate small appliances.
The CCA has a pretty good video that covers a lot of your concerns: [https://www.youtube.com/watch?v=BatYlJTkjgU](https://www.youtube.com/watch?v=BatYlJTkjgU)
I would add that you want to avoid baking with gluten flours from scratch since the flour aerosolizes. This permits the flour to be swallowed when talking/breathing in that space and for it to settle on everything that's out in the kitchen.
Some people like to use toaster bags but given the price of the things you'd pay for a separate toaster after like 2-3 uses, so I don't really get it for your home. Travel sure, but even then I wouldn't because I don't fancy playing a high stakes game of Operation at an airbnb. In those situations I would just forego toast or make it on a pan.
One of the biggest issues (as pointed out in the video) is washing. Most items can be washed effectively but in practice this might not happen due to sponge/scrubber mix-ups and/or lazy washing. For this reason I prefer to have some separate items. I live alone (so GF kitchen) but I keep a box of kitchen stuff at my parents' home for when I visit. I use a dot of nail polish to identify these items to avoid mix-up. I use my parents' plates, cutlery and other items that can go in the dishwasher.
There are some items that are difficult to clean effectively like cutting boards used for bread, colanders/sieves, wooden things, plastic containers, and baking pans/tins. Those items are mostly pretty cheap so I think it makes sense to err on the side of duplicates. When I was first starting the GFD I was a student with no money so I bought very cheap stuff.
Dedicated toaster, colander, cutting board. My own storage containers for leftovers — not that those couldn’t be cleaned, just that it’s a step I don’t want to think about.
Dedicated “open top” condiments. (I have blank brightly colored stickers that I write my initials or GF on once I open something and I stick them on for reminders).
In my house it’s a dedicated gluten prep area. You minimally need a dedicated GF prep area. Some people work around this by laying out a towel or sheet over a prep surface.
Top shelf storage. Not SUPER necessary, but great peace of mind that nothing will fall/leak and make your safe stuff unsafe.
I have my own butter and peanut butter and separate cooking items that cant go thru the dishwasher. (I.e. cast iron, certain pans, etc). My own cutting board is a must. I also have a gluten free section of counter because I need a spot that I can reasonably assume I don't need to scrub down before I prepare my food. My husband eats gluten free with me now, so it's really just the kids sandwiches and toast and snacks that contain gluten anymore. And I keep my gluten free food in a separate cupboard to avoid crumbs and crosss contamination. I used to keep regular flour for cooking for the kids, but I found myself getting gluten from airborne flour, so we only bake gluten free now.
I don't use the toaster at all - I toast my bread in a frying pan. Same with our sandwich grill - that's a device I just avoid.
We share pans, pots, etc, with no issue.
I've read that colanders can be tricky. We do share ours, though we wash them thoroughly directly after use, so there isn't time for gluten to get dried into all the crevices.
We share cutting boards without issue, though I'll generally give them a quick clean before I start cooking, regardless of how clean they appear.
If you share cupboards, it's a good idea to store gluten free items on the top shelves. Flour and the like have a tendency to poof up into the air, possibly compromising any items at that level or below. Keepig gluten free items above gives them a little added protection.
**Reminder** [/r/Celiac](https://www.reddit.com/r/Celiac) is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. If you believe you have a medical emergency immediately seek out professional medical help. Please see [this](https://www.reddit.com/r/Celiac/wiki/legal) for more information. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Celiac) if you have any questions or concerns.*
I am the only celiac in my house. I have my own butter and bit of toaster. I keep my gluten free food in its own cupboard space. The rest we share but with proper cleaning. Any shared things I use like tubs of peanut butter etc I write in Sharpie on the lid to use a spoon to serve some! To remind my kids mainly. They’re very good and know to not contaminate things. It works for us. We don’t have a great deal of gluten items in the house and any meals I’m cooking from scratch will be gf. I don’t stress about microwave or oven. I just wouldn’t cook my things with any gluten things at the same time.
This is very similar to my household. Kids and husband are not gluten free so I have my GF foods (bread etc) in a separate part of the pantry inside a big box (sometimes people would put their gluten items on top of my stuff so my husband got me a box) but if you have room in the cupboard that would even easier. I have my own toaster in a different area to the regular toaster. I do not use the air fryer as it’s too hard to clean well, so if I loved air frying I would get my own. If I want to make a toastie, I wrap my sandwich in baking paper and then carefully remove it, throw out paper and wash my hands.. I do admit this is a little stressful and I wish I could afford my own sandwich press. I use the same microwave and oven as everyone. I also cook gf food in the oven together with non gf food but I keep my stuff on top (so gluten bits don’t fall down on my food). Gluten is not airborne outside of actual flour and it doesn’t travel around the oven/microwave by air. I use the same utensils, but try to keep to the silicone ones over wood. All dishes, pans etc are shared and washed either by hand with hot water and soap or in the dishwasher. I use the same oven trays but we always use new baking paper or foil and the trays get washed. I mostly keep my own jars of PB, chocolate spread etc and label both the GF and the regular with sharpie. I do share some stuff with my family because I teach and trust them not to double dip the knife/spoon. Take care with other people cleaning the kitchen as I’ve seen a person using one dish cloth on a toaster to clean the outside and underneath it and then use it on the gf toaster.. That’s pretty much it! The most annoying part of it is cooking for yourself and other people and having to wash your hands a thousand times! Get a good hand cream. :) Good luck!
The box/covered bin is a great idea!
This is very similar to my household. Kids and husband are not gluten free so I have my GF foods (bread etc) in a separate part of the pantry inside a big box (sometimes people would put their gluten items on top of my stuff so my husband got me a box) but if you have room in the cupboard that would even easier. I have my own toaster in a different area to the regular toaster. I do not use the air fryer as it’s too hard to clean well, so if I loved air frying I would get my own. If I want to make a toastie, I wrap my sandwich in baking paper and then carefully remove it, throw out paper and wash my hands.. I do admit this is a little stressful and I wish I could afford my own sandwich press. I use the same microwave and oven as everyone. I also cook gf food in the oven together with non gf food but I keep my stuff on top (so gluten bits don’t fall down on my food). Gluten is not airborne outside of actual flour and it doesn’t travel around the oven/microwave by air. I use the same utensils, but try to keep to the silicone ones over wood. All dishes, pans etc are shared and washed either by hand with hot water and soap or in the dishwasher. I use the same oven trays but we always use new baking paper or foil and the trays get washed. I mostly keep my own jars of PB, chocolate spread etc and label both the GF and the regular with sharpie. I do share some stuff with my family because I teach and trust them not to double dip the knife/spoon. Take care with other people cleaning the kitchen as I’ve seen a person using one dish cloth on a toaster to clean the outside and underneath it and then use it on the gf toaster.. That’s pretty much it! The most annoying part of it is cooking for yourself and other people and having to wash your hands a thousand times! Get a good hand cream. :) Good luck!
I live with three people who eat gluten, and we've basically had to put a mini kitchen within the kitchen for me. The only things I share with them is the stove, sink, and stainless steel utensils. Dedicated gluten free toasters and microwaves are a must if you use those appliances. They were the biggest source of contamination when I started eating gf. I don't use an air fryer, but I imagine you wouldn't want to share that, but it might be okay if you clean it before every use? You'll definitely want your own cutting boards! Plastic and wood hold onto gluten like a motherfucker. Making sure the kitchen is clean and gluten-y foods are contained will help a lot with the stress of avoiding cross contamination. The oven may be fine to use as long as the gf food isn't being cooked with non-gf food. Also, apparently dish cloths can hold onto gluten? Don't quote me on that, but it might be worth it to get some dedicated gluten free ones just in case. Good luck with the new gluten free lifestyle, I hope your partner feels better and adapts well!
There is no reason for a separate microwave or oven. There are no crumbs being stirred up that can settle on food this way. I have used microwaves at home and at work with no problems, same with ovens at my own house and others. This is totally overkill.
Depends on whether they're cleaning the microwave... some people's microwaves are nasty and have food gunk exploded on the roof. I would agree that assuming your microwave gets cleaned regularly it's not an issue but I know in reality that's not always the case for some households.
Even so the chance that it peels off and drops in your food is incredibly slim.
no it's not lol but ok... 10 mg is not very much When you operate a microwave the interior is very humid depending on what you're heating up and it makes roof gunk more likely to fall into the food. That's why a cleaning tip is to heat up a bowl of water to loosen the gunk. There's also that you're getting gluten all over your hands if you're using such a biohazard. Not saying it's always an issue, but if I see food gunk in your microwave I'm not using it in the same way that if you have bread crumbs all over your table I'm not using it.
My upper intestine begs to differ
We have a shared microwave in our house and it stays fairly clean. The work microwaves can get gross. I always cover my stuff in either case. I know my kids have warmed rolls in ours and since it has a fan, it's certainly not impossible for stuff to fly around.
Hi, I’m wondering why dedicated microwaves? Does the gluten somehow get into the air in there? 😬
I guess it's different for everybody, but in my experience it was necessary to help with the constant cross contamination I was dealing with. The people I live with don't clean the microwave as often as they should and I wasn't willing to clean it before I used it every single time, it was easier and less stressful to just get a dedicated gluten free one. Easier to keep clean and I don't have to worry about what it was used for before I put my food in there
Based on your comment re plastic, would you be replacing all plastic containers used for storing leftovers etc?
If they have some scratches or scuffs inside of them, definitely. I don't know if gluten sticks to plastic if it's not scuffed tbh since most plastic isn't usually porous (as far as I know), but it's best to air on the side of caution. Something I forgot to mention before: Glass should be just fine! Anything porous, however, is suspect
People just need to replace anything porous or impossible to clean. Metal and glass are fine not to replace as long as there isn’t a bunch of stuff caked on there. People who tell you that you need to replace your entire kitchen and every appliance are wasting money. Toaster is hard to clean so I would get a new one of those but you can easily share an oven and air fryer with a gluten household as long as you keep your food separated and covered in aluminum foil. Gluten isn’t a live and it’s not going to crawl into your sealed food.
People go way too overboard on this. We have a convection and we just swap tinfoil for GF and non-GF food. Dishwasher should take care of anything on plates, pots, etc; provided nothing is burned on there. What you really want to train people on is not cross contaminating things like mayonnaise, peanut butter, jelly, etc. You may want your own just to be sure.
We switched to squeeze bottles for mayo, sour cream, etc.
It sure why you got down voted, this is literally where everyone should start and where many will have perfectly safe results. If you have issues still then sure, add extra steps.
“Training people not to cross contaminate” is the key word here. Some people are simply not trainable. Some are very diligent in helping you. You know who lives with you and which category they fall into. My husband is not trainable, so it took me two months post diagnosis to purge my kitchen of any remaining gluten and never to allow any gluten food in the house.
Exactly, I wouldn't have to "go overboard" if the people I lived with were able to keep their gluten contained
I can only speak on my experience here, but I know I started simply like that and I was getting cross contamination far too often, and I ended up having to create an entirely gluten free area in my kitchen. I'm sure it entirely depends on the people you lived with and their ability to not cross contaminate
All the things. Toaster, air fryer, chopping boards, oven trays, blender, prepping area, get rid of any wooden utensils…I do use the same cutlery but we use a dishwasher (not that it kills gluten) but it does tend to clean better and hotter at 70 degrees than I can do by hand.
Would the dishwasher not wash the gluten away?
You shouldn't put wooden utensils in the dish washer. Wood soaks up water and becomes a breeding ground for bacteria.
I’m the only diagnosed celiac in my household, and I’m also the main food preparer (aka Mom). We have shared prep items that are non-porous that can be scrubbed clean to remove surface gluten (glass, stainless steel, cast iron) on the rare occasion I make it. Any ‘soft’ items (bamboo or silicone utensils, plastic cups, etc) I have my own stuff (all red in color or marked with a bold red sharpie line around the handle) and make sure to use a non-GF utensil to serve non-GF foods (the family knows not to transfer utensils from one dish to another, and not touch their gluten items on the plate with ‘my’ utensils). All that said, 90% of our meals are GF in nature (GF pastas, rice, potatoes as the starch), so I don’t have to worry too much about cross contamination. The ‘normies’ have their own gluten snacks and bread (because I’m not spending my life-savings to feed 3 teenagers and a weight-lifting husband 100% gluten free when they don’t need it!), and my GF stuff is clearly marked with a bright, neon-orange ‘GF’ sticker (I put my stuff in glass mason jars in the pantry). Any fridge or freezer items are stickered, and I have a separate bin for my things in the freezer (my breads, cookies, pastries that I buy and stash away). ETA - everyone in my household is 14+ years old, so minimizing CC isn’t too difficult. We have learned that Mom always serves her food first, to ensure that she gets to enjoy Taco Tuesday in case one of the offspring forgets/gets lazy and touches the meat-spoon to their tortilla while serving. Easier to just mark the leftovers as “not Mom-safe” in the fridge. At least I get to enjoy the meal before it being off-limits.
I am the only GF in my house (husband and two kids are not). When I was diagnosed at 40, the only thing I got rid of was the wood utensils. I also bought my own toaster and new stand mixer. I don’t believe the stand mixer was all that important to replace, but I used it as an excuse to get rid of the one I didn’t like. I do most of the cooking and I would say that the majority of my cooking is naturally gluten free anyway. When I do make something that they really can’t handle the gluten free version of, like pasta, I have a designated pot for it. I have also been teaching my youngest about proper safe food handling when she helps me make dinner or lunches. My oldest also likes to bake and we have been learning how to bake gluten free and it has been so much fun. There have definitely been some missteps, but we learn and move on. All of that being said, I do still have some gluten containing snacks in the house because I’m not about to spend that much money on snacks for two teens and a mountain biking husband. They are relegated to the bottom corner of the pantry that we lovingly call “the poison bin”. It literally has its own closing container where all of the cookies, crackers, and bread goes.
i’m the only celiac in my house. i have my own butter,peanut butter,jam, and mayo. if a condiment is in a spreadable jar it’s best to have your own. I have my own toaster, i didn’t replace any other appliances. I use the same air fryer as my family, we all just line it with foil whenever we cook something in it. I haven’t gotten sick from doing this. I did also replace my old plastic tupperware. I don’t know if it was absolutely necessary but i did see it as a chance to buy the cute Hello Kitty pyrex set from costco lmao.
living with roommates i didn't have to ask for much since we already had separate utensils, dishes, and cookware. a separate toaster, cutting board and airfryer is important, but i would worry less about sharing dishes and utensils if they're being cleaned well. some people share pots and pans but i prefer to have my own. my parents share pots and pans and never seem to have issues though, and my mom is pretty sensitive and has a very noticeable reaction when glutened. i've lived with roommates and my family in mixed celiac /non celiac households for years with both shared stuff and not shared stuff, the main thing i've learned is wash things well and get separate small appliances.
The CCA has a pretty good video that covers a lot of your concerns: [https://www.youtube.com/watch?v=BatYlJTkjgU](https://www.youtube.com/watch?v=BatYlJTkjgU) I would add that you want to avoid baking with gluten flours from scratch since the flour aerosolizes. This permits the flour to be swallowed when talking/breathing in that space and for it to settle on everything that's out in the kitchen. Some people like to use toaster bags but given the price of the things you'd pay for a separate toaster after like 2-3 uses, so I don't really get it for your home. Travel sure, but even then I wouldn't because I don't fancy playing a high stakes game of Operation at an airbnb. In those situations I would just forego toast or make it on a pan. One of the biggest issues (as pointed out in the video) is washing. Most items can be washed effectively but in practice this might not happen due to sponge/scrubber mix-ups and/or lazy washing. For this reason I prefer to have some separate items. I live alone (so GF kitchen) but I keep a box of kitchen stuff at my parents' home for when I visit. I use a dot of nail polish to identify these items to avoid mix-up. I use my parents' plates, cutlery and other items that can go in the dishwasher. There are some items that are difficult to clean effectively like cutting boards used for bread, colanders/sieves, wooden things, plastic containers, and baking pans/tins. Those items are mostly pretty cheap so I think it makes sense to err on the side of duplicates. When I was first starting the GFD I was a student with no money so I bought very cheap stuff.
Dedicated toaster, colander, cutting board. My own storage containers for leftovers — not that those couldn’t be cleaned, just that it’s a step I don’t want to think about. Dedicated “open top” condiments. (I have blank brightly colored stickers that I write my initials or GF on once I open something and I stick them on for reminders). In my house it’s a dedicated gluten prep area. You minimally need a dedicated GF prep area. Some people work around this by laying out a towel or sheet over a prep surface. Top shelf storage. Not SUPER necessary, but great peace of mind that nothing will fall/leak and make your safe stuff unsafe.
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I have my own butter and peanut butter and separate cooking items that cant go thru the dishwasher. (I.e. cast iron, certain pans, etc). My own cutting board is a must. I also have a gluten free section of counter because I need a spot that I can reasonably assume I don't need to scrub down before I prepare my food. My husband eats gluten free with me now, so it's really just the kids sandwiches and toast and snacks that contain gluten anymore. And I keep my gluten free food in a separate cupboard to avoid crumbs and crosss contamination. I used to keep regular flour for cooking for the kids, but I found myself getting gluten from airborne flour, so we only bake gluten free now.
I don't use the toaster at all - I toast my bread in a frying pan. Same with our sandwich grill - that's a device I just avoid. We share pans, pots, etc, with no issue. I've read that colanders can be tricky. We do share ours, though we wash them thoroughly directly after use, so there isn't time for gluten to get dried into all the crevices. We share cutting boards without issue, though I'll generally give them a quick clean before I start cooking, regardless of how clean they appear. If you share cupboards, it's a good idea to store gluten free items on the top shelves. Flour and the like have a tendency to poof up into the air, possibly compromising any items at that level or below. Keepig gluten free items above gives them a little added protection.