ABOUT CELIAC DISEASE

The best advice is: whenever you can, prepare the same (gluten-free) for everybody. That’s why here at Proceli we create our products to be shared by all the family,

The same crumb coating for everybody, madeleines for breakfast, chocolate biscuits to share and so on.

When it comes to cooking, don’t make one plate with gluten and another without at the same time: it’s very easy to make mistakes. It’s better to make the gluten-free one first, in case you use any of the same utensils or re-use the oil.

Have two of all the kitchen items you use most: frying pans, saucepans, colander, ladle, bread knife and so on, and even some most the most common electrical appliances like the toaster. Mark the ones you are only going to use for gluten-free products, for example with a sticker in a bright colour (be careful they don’t fall off in the washing up).

If you have enough room, have a cupboard specially for products and utensils for cooking gluten-free.

Avoid residue which could contain gluten by buying utensils that are very smooth and easy to clean, for example non-stick frying pans, non-porous chopping boards (wooden ones are not a good idea) and so on.

Wipe things using disposable kitchen paper rather than dishcloths, which can just take residue from one place to another.