Shared Kitchens are kitchens where some customers or family members eat gluten and some cannot. Safety protocols and special food prep guidelines need to be honored to keep all who eat from that kitchen safe and well nourished. Flour dust, no matter what plant or nut it is made from, circulates in the air for up to 24 hours. It also has particulate matter that can be invisible to the naked eye. The proteins of the flour dust bond to porous surfaces and counter tops on its return. Inhalation is still ingesting the protein into one’s body and can trigger symptoms in those who are sensitive. Click here to read more about hidden gluten in shared kitchens.
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