Your article did a good job of explaining the difficulty of baking and ensuring Gluten-free ingredients. However, it didn't address one part. The baker. I only occasionally bake something intended for a gluten-free diet, and so my kitchen is definitely not certified gluten free. What are the things to check on to be sure I'm not contaminating the cook at the prep, cook, serve stages? Sure, there's the obvious, keeping utensils and countertops clean, but am I missing anything? Do I need to be concerned about what might be in a crack or rough spot in an imperfect countertop? Can I use a wooden cutting board that has been cleaned with soap, or should I have a separate board for GF? And so forth.

Thanks

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