Читать книгу Easy Wheat, Egg and Milk Free Cooking - Rita Greer - Страница 7

One of the problems of wheat-free baking is that contamination of wheat-free foods and ingredients can occur easily if care is not taken to avoid the problem. The main culprit will be wheat flour which is inclined to be dusty and easily becomes airborne. Wheat may also be present on tins and utensils and this too can lead to contamination. Most people on a wheat-free diet prefer to keep one set of utensils and baking tins etc., just for wheat-free cooking. Wheat flour under the fingernails, wheat flour on overalls or apron can also be a source of contamination. An electric toaster which is used for both wheat bread and wheat-free bread can again be a problem as the crumbs from both kinds of bread accumulate in the bottom. A way round this is to use the grill for toasting wheat-free bread and the toaster for ordinary bread.

For someone who is acutely allergic to wheat a separate set of utensils is a must. Otherwise be scrupulously clean and use the same utensils etc., for both types of baking/cooking.