Read on to better understand some of these sources and what you can do to prevent cross-contact. While it may seem like a challenge to remember and be proactive about all of the possible sources of cross-contact at first, your improved health will make the effort worth it. There is even a risk of cross-contact before ingredients make it to the kitchen, such as during the growing, processing, and manufacturing processes. There are many obvious (and not-so-obvious) sources of cross-contact at home and in restaurants and other foodservice locations. Frequently Asked Questions about Cross-Contact What is cross-contact?Ĭross-contact is when a gluten-free food or food product is exposed to a gluten-containing ingredient or food – making it unsafe for people with celiac disease to eat. Many people find cross-contact to be one of the most difficult parts of the gluten-free diet to manage. It doesn’t take very much gluten to make you sick! Even just a crumb of gluten is enough to start the autoimmune response in people with celiac disease, even if symptoms are not present. But are you aware of the dangers of cross-contact?īefore you begin your own gluten-free adventures at home, or decide to try eating out, you’ll need to be aware of all of the places in a kitchen where gluten may lurk. You know you have to avoid wheat, rye, barley and ingredients and products derived from them. You’ve been diagnosed with celiac disease or another gluten-related disorder.