When you hear the phrase, “a little bit of gluten won’t hurt,” many people think it’s an exaggeration. But for someone with celiac disease or gluten sensitivity, even tiny amounts can cause discomfort, inflammation, or symptoms that last for days. This isn’t about creating fear—it’s about understanding why every detail matters.
Cross-contamination happens when a gluten-free food comes into contact with gluten through utensils, surfaces, pans, or even hands. For example: using the same spoon to spread butter on regular bread and then on gluten-free bread, or preparing gluten-free dough on a cutting board that had gluten crumbs. These small details, often unnoticed, can compromise the safety of a meal.
At Gluten Not Included, everything is made in our own kitchen using only gluten-free ingredients from the start. Every utensil, tray, and surface is kept strictly gluten-free. This means every cake, cupcake, cookie, or empanada is completely safe for anyone with restrictions. Eating here is enjoying food without worry because we care about every step of the process.
Educating about cross-contamination is not about alarming—it’s about empowering. Knowing how it happens and how to prevent it gives you confidence and peace of mind when eating, at home or in restaurants. Learning this is part of the freedom to enjoy food safely.
Key Message: Even “a little bit” matters. Food safety isn’t overprotective—it’s self-love and well-being.
