Tip: Condiment Cross-Contamination

If you share your house with gluten-eaters, you may have already experienced the “fun” of trying to prevent cross-contamination of condiments and other sauces or even something like butter. I know the standard advice is to have two separate jars and mark the gluten-free one, making it off limits to the rest of your family.

But, honestly, I don’t have ROOM for two of a lot of things!

For things like mayonnaise or ketchup, I try to buy them in the squeeze bottles. It’s more expensive than the big jars but the risks of cross-contamination is far less since people like my ten-year-old don’t have to dip a knife in that they may have already scraped on regular bread. If the sauce or condiment doesn’t come in a squeeze bottle, I bought some empty bottles at the kitchen supply store and I transfer jars to the generic bottles (then label them, of course).

For other things like butter, I have some very small containers and the gluten-free butter goes in the container while the contaminated butter goes in the butter dish.

It works pretty well and saves me from having two of everything.

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