Kelli Bronski, Peter Bronski

“Truly” Gluten-Free Flours: Watch for Cross-Contamination Risk

Appears in
No Gluten, No Problem Pizza: 75+ Recipes for Every Craving--From Thin Crust to Deep Dish, New York to Naples
No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

  • About
If you’re following a gluten-free diet for medical reasons—such as celiac disease, nonceliac gluten sensitivity, or wheat allergy—it’s important to avoid the risk of cross-contamination in the gluten-free flours you’re using.

Some flours otherwise made from naturally gluten-free ingredients, such as buckwheat, are often processed in facilities and on machinery shared with gluten-containing grains. In addition, some flour brands may have dual lines for their products, such as “normal” corn flour (which has a cross-contamination risk from processing) and a certified gluten-free corn flour.