How to Clean Gluten From Your Kitchen

People remove gluten from their diets for a number of reasons, including medical issues like Celiac disease, to achieve weight loss goals and to detoxify their bodies. From refrigerated goods to pantry stock, gluten -- which is a grain protein -- is found in multiple foodstuffs. When embarking on a rigid gluten-free diet, you will first need to go gluten hunting in your kitchen to eliminate all traces and temptations. Does this Spark an idea?

Instructions

1

Inspect the breadbox, where gluten is likely to be most abundant. Almost everything in a breadbox can go, including bread, bagels, croissants, biscuits, doughnuts, scones and buns. Replace traditional breads with those made with gluten-free flour.

2

Look in your fridge. Throw away anything with malt as well as items that use grain products as a filler or as a flavoring or thickening agent. The most common item where malt is used is beer (including root beer). Items that are often filled, flavored or thickened with grain include custards, puddings, fruit fillings, sauces (including soy sauce), syrups, gravies, hot dogs, lunch meat and chocolate milk. Restock the fridge with gluten-free items such as vegetables, fruit, dairy, eggs and non-processed meats.

3

Check the freezer. A common gluten culprit in the freezer is ice cream, as many commercial ice creams use grain. To ensure your ice cream is gluten free, make it yourself. Get rid of any frozen crusts such as pie or pizza crusts. Frozen toaster items like waffles also have to go. Many prepared frozen foods also contain gluten, especially those with breading such as fish sticks and chicken nuggets. Processed meats, like sausage, also regularly have gluten.

4

Open your pantry. Take away all gluten flour and grains, including wheat, barley and rye and items made with gluten flours, including noodles. Replace gluten flours and grains with gluten-free flours and grains, cassava, corn meal, quinoa, tapioca flour and brown rice flour. There are also a wide variety of gluten-free noodles on the market. Many canned items use grain to thicken, including soups and canned beans. Make homemade soup and use dried beans instead.

5

Investigate the cupboards for gluten-rich snacks. Get rid of any cookies, grain cereal, wheat crackers and pretzels. Stock the cupboard with gluten-free snacks, such as dried fruits, nuts and rice crackers.

6

Avoid cross-contamination if you are especially sensitive, allergic or intolerant to gluten. Thoroughly wash all utensils, surfaces and kitchenware that may have come into contact gluten foods. Use separate appliances, when necessary, for items with gluten and for gluten-free items. For example, do not use the same toaster that others are using for regular bread to toast your gluten-free bread. Do not reuse oil in which breaded items have been cooked.