Questions for those with a non dedicated gluten free home kitchen
I've been gluten free since February of last year, didnt have insurance or a job at the time and didnt know until I had gone gluten free that its best to get tested for celiac before going gluten free. At this point I'm not super willing to put my body through all that to get tested, so I just operate under the assumption that I have celiac.
When washing dishes last night, my husband had had breaded fish. I was going to wash the plate when I realized that I probably shouldn't use the sponge cause itll be contaminated. But thats never occurred to me before, so its probably already contaminated. And so is all of our plates and cookware as they've been washed with the gluten sponge.
So my question is, how intense are you with trying to make a partial gluten free kitchen? I already have a dedicated toaster. But do you have your own set of plates, pots and pans, and utensils that are dedicated gluten free and a sponge that only is used for gluten free washing? Am I being too overly critical and anxious of gluten in my kitchen? These things just havent occurred to me over the past year and a half and I'm feeling suddenly overwhelmed with realizing that I may not be doing enough.