Hi Harry! Thanks for reaching out. For those following a strict gluten-free diet, even trace amounts of gluten can be a problem, and thus all baking ingredients (and tools, utensils, work surfaces, etc.) need to meet stringent gluten-free standards. If any gluten containing items are in a crack or rough spot on your counter, then they could in theory get into the batter or dough you are making if you are working with it on that countertop. Before baking, we would recommend doing a thorough cleaning of all surfaces and items being used (bowls, spoons, spatulas, measuring cups, etc.) That can help prevent any cross contamination. Having separate tools and boards for only gluten free bakes is a great idea if you have the space. Just be very mindful of your surroundings when baking gluten free for someone with an allergy. Bake the gluten free items by themselves in the oven, keep flours and gluten free items separate and air tight if possible, and most importantly, let the person you are baking for know that you do not have a 100% certified gluten free kitchen.  

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