How can I prevent gluten cross contamination?


During baking, a lot of moisture from the products circulates throughout the oven. The moisture often carries minute food particles and it seems that it could carry gluten to the top of the other dish of stuffing.

I wasn't able to find an ideal answer, but I did find this from a website on celiac disease:

Avoid using gluten-containing flours in kitchens where gluten-free food is prepared. Wheat flour can stay airborne for many hours and contaminate surfaces, utensils, and uncovered gluten-free food. In general, foods prepared in any place that is not gluten-free are at risk for contamination (for example, when equipment is inadequately cleaned after producing gluten-containing foods).

It is always best to err on the side of caution if there is a high risk involved. Maybe covering the dishes with foil, or lids would prevent the cross contamination. 

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