The smallest amounts of gluten-containing food are enough to contaminate an originally gluten-free product. Great care must therefore be taken when selecting raw materials and during the production process for gluten-free baked goods.
In the best case scenario, a production facility is available in which only gluten-free baked goods are produced. If this is not possible, the production of gluten-containing and gluten-free baked goods should take place at separate times. Gluten-containing and gluten-free raw materials should be stored separately and labelled accordingly.
Thorough cleaning is necessary before producing gluten-free baked goods. The production of gluten-free baked goods should then take place first, followed by the production of gluten-containing baked goods and subsequent cleaning.
A separate oven for gluten-free baked goods is necessary in any case, as even small amounts of flour residue can contain a significant amount of gluten.
Even after the gluten-free baked goods have been produced, avoidance of contamination with gluten contamination must be guaranteed. This includes cooling, slicing (if necessary), packaging, storage and sale.
Regular analyses must be carried out to check the purity of the baked goods produced. Furthermore, all employees should be regularly trained in the specifics of producing gluten-free baked goods.
