Celiac disease requires strict gluten avoidance - even 20 parts per million can trigger immune response. Cross-contamination is a major issue. I use separate toaster, cutting boards, and colanders. What are your strategies?

Dedicated gluten-free section in pantry and fridge. Label everything clearly.

Research shows even airborne flour can contaminate. I wipe down surfaces before cooking.

I cook gluten-free meals first, then regular meals for family. Prevents cross-contact.

Cast iron pans are porous - I have separate ones for gluten-free cooking.