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Let’s talk about something that doesn’t get enough attention in the gluten free world: cross-contamination.
If you’re living with coeliac disease, or supporting someone who is, you’ve likely heard the term — maybe from a Dietitian (hi 👋), maybe while reading food labels, or maybe the hard way… after an unexpected reaction from a supposedly “safe” meal.
Cross-contamination might sound like a technicality, but for people with coeliac disease, it’s a deal breaker — and here’s why.
What is gluten cross-contamination?
Cross-contamination happens when gluten-free food comes into contact with gluten — usually through shared surfaces, utensils, or equipment.
Think:
- A chopping board used to prep both regular and gluten-free bread
- A shared toaster or sandwich press
- A spoon that’s stirred both a regular and GF pasta sauce
- Fryers used for both battered (wheat) and gluten-free items
- Sauces or spice mixes containing hidden gluten ingredients
Even if a product itself is gluten free, it can still be unsafe if it's prepared in an environment where gluten is present.
Why is this such a big deal?
For people with coeliac disease, it doesn’t take much to cause a reaction.
In fact, research shows that even a single breadcrumb can be enough to trigger the body’s immune response.
This isn’t about digestive discomfort or “not feeling great” — it’s an autoimmune reaction that can lead to a range of symptoms including:
- Abdominal pain
- Bloating and diarrhoea
- Brain fog and fatigue
- Nutrient deficiencies over time
- Increased risk of long-term complications if exposure is ongoing
So when someone with coeliac disease says, “I can’t risk it,” — they’re not being fussy. They’re protecting their health.
Why cross-contamination is a deal breaker at Nourish’d
At Nourish’d, we’ve always believed that gluten free should mean peace of mind.
That’s why our kitchen is 100% gluten free — and always has been.
We don’t just “gluten free label” meals. We’ve built our entire process around it.
Here’s what that looks like:
- ✅ No wheat, barley, rye or oats enter our facility
- ✅ No shared benches, cutting boards, or fryers
- ✅ No sauces or seasonings with hidden gluten
- ✅ Every supplier and ingredient is reviewed for safety
- ✅ Our entire range is Coeliac Australia endorsed
Whether you’re coeliac, gluten intolerant, or just prefer to avoid gluten — you can trust that Nourish’d meals are made with your gut (and wellbeing) in mind.
Why it matters
Cross-contamination isn’t a grey area.
For people with coeliac disease, it’s black and white — either safe, or not.
When you’re eating Nourish’d, you don’t need to second-guess what’s on your plate. You can focus on what matters most: nourishing your body, living your life, and enjoying food that supports both.
With you, always gluten free.
💛 Katie, Accredited Practising Dietitian (APD)
Nourish’d In-House Dietitian
