Cross contamination occurs when gluten finds its way into food that is not supposed to have any gluten at all. It can happen in a kitchen, when we are preparing, cooking or storing food. It can also happen where food is manufactured. This is a huge problem for people who are sensitive to gluten or have celiac disease, as even a tiny amount of gluten can cause a bad reaction.
So, how do we avoid cross contamination?
It is important to use separate utensils (especially wood), cutting boards, and cookware (especially cast iron) when cooking for someone who has a gluten intolerance. It is extremely important to thoroughly clean all surfaces before preparing gluten free food.
If your home is strictly gluten free, it is important to replace all cookware used with gluten previously.
It is important that everyone in your home is educated on not double dipping butter knives into peanut butter, jelly, or butter if used with bread. Or, perhaps label your own butter dish and jam jars with gluten free labels.