Don’t worry, you won’t have to throw everything away. You will, however, need to follow some basic guidelines to ensure your safety from prior contamination with gluten.
Any piece of equipment or utensil in your kitchen that has come into direct contact with gluten has to be either thoroughly washed or thrown away. The kitchen abounds with cooking and bakeware made from materials ranging from smooth, easily washable surfaces like stainless steel, glass, and hard plastics, to more porous surfaces like Teflon, wood, and soft plastics. Anything can trap gluten.
Stainless steel pots, pans, and silverware can be easily washed and sanitized under very hot water and dish soap or in the dishwasher. Typically, any residual gluten that may have been left behind, say by boiling a pot of pasta for the non-gluten-free members of your family, can be cleaned away, rendering your equipment safe to use.
On the other hand, Teflon surfaces on skillets and pots are tricky because nicks and chips in the surface leave behind crevices where gluten particles may be trapped. This equipment can be questionable even after thorough cleaning.
Also, be watchful of bakeware that has any post-baking matter, like the familiar black, crusty glue that sticks to rims and corners and does not wipe away easily. This crusty gluten build-up must be removed entirely to ensure your safety. You may find some of your equipment is beyond thorough cleaning and needs to be thrown away or replaced.
Be extra cautious of cutting boards, waffle irons, spatulas, wooden spoons, rolling pins and anything else with corners, cracks and crevices that can trap gluten particles. Also, thoroughly wash dishrags, hand towels, hot pads, and mittens. Remember: When in doubt, throw it out.