Pay attention to possible areas of cross contact, or contamination, from gluten and label, label, label.

• Whenever a food (appliance, etc.) is being designated as gluten free, label it to prevent confusion and unintentional cross contact of gluten from gluten-containing foods.

• Update shared condiments and/or consider having gluten-free designated options. If items like mayonnaise, peanut butter and butter were used previous to a celiac diagnosis, there’s plenty of risk that utensils containing wheat, rye or barley came into contact with them. Therefore, consider updating to fresher options and ensure all cooks use clean utensils going forward or simply replace with new, gluten-free, designated condiments.

• Create a gluten-free shelf and region of the refrigerator, freezer and pantry. Always store gluten-free foods above and/or away from gluten-containing foods, just in case there is a spill.

• Consider storing ingredients wisely, such as in glass jars with tight fitting lids, versus leaving them in their original packaging, such as in the case of gluten-free flours.