Avoiding cross-contamination???

Looking to make some gf pasta from scratch. I am aware, however, that some gf people can have adverse reactions to even the slightest presence of wheat flours or barley, so how can I make sure this won’t happen with my kitchen equipment? (Knife, bench scraper, countertop, pasta roller/cutter)

My primary concern is my pasta roller, as the instructions say “Do not immerse in water”, so what should I do to ensure I get as much of the offending particulates from the machinery?

Thanks to the Courtesy of :

https://www.reddit.com/r/glutenfreecooking/comments/esgk9i/avoiding_crosscontamination/

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