If there is any piece of equipment in the kitchen that needs your immediate attention, it’s the toaster. Toasters are catch-alls for gluten crumbs built up slice after slice, not to mention they are cumbersome to clean. Opening the hatch door to release the crumbs is a start, but typically crumbs and gluten-residue will still be hiding throughout the toaster, often visible on the walls and in hard-toclean corners. Unlike a conventional oven, a toaster can’t produce the high heat necessary to kill residual gluten left behind, you are better off replacing your toaster with a new one. Chances are likely your toaster is ready for a replacement anyway! And don’t forget to keep in mind that you always need to watch out for toasters away from home when visiting family or restaurants.
Toaster ovens and microwaves must also be thoroughly cleaned. Remove all racks and trays to thoroughly sanitize them, using a bit of steel wool if necessary to eliminate hard-to-remove build-up. Scrub the inside of the oven, paying close attention to the walls, ceiling, door, and window. Leave no trace behind, or you’ll need to replace the oven!
Also, it’s common to be fearful of using your conventional oven when you know you have baked many foods laden with gluten, but you need not be. Simply clean your oven thoroughly as you would normally, paying especially close attention to removing caked-on matter. For added safety, set the oven temperature at 500 degrees Fahrenheit and let it bake for fifteen minutes to kill any gluten that may be left behind after cleaning.
Finally, clean your stove surfaces, making sure to remove any possible trace of gluten resulting from pots that boiled over or spilled crumbs. Knowing everything is as clean as possible will give you peace of mind.