Gluten Free Procedure
I take great care to avoid cross contamination in my kitchen while still offering gluten free and traditional baked goods.
The following are steps I take to mitigate the risk of cross contaminating flours.
1. All of my gluten free baking is done first. Only after all my gluten free products are completely packaged, do I begin my traditional baking.
2. Separate storage areas. I store ingredients used for gluten free baking in a separate cupboard than the ingredients I use for traditional baking.
3. Dedicated cooling racks. As my products are awaiting packages, they rest on racks dedicated to either gluten free or traditional baking.
4. Best practice sanitation. I sanitize my entire kitchen between every batch using a bleach dilution. Additionally, I double wash every baking tool I use; once a dish is washed by hand it is sent through the dishwasher.
My products are all produced under the Michigan Cottage food law, In a home kitchen where all common allergies may be present.
If you have any questions about my gluten free process, please feel free to reach out to me.