1. Keep everything separate! No brainer, right? But sometimes, especially when guests are over, its hard to remember what is what, so label everything.
2. Keep two butter dishes, one that has been glutened and one that is 100% gluten free. We have a flowered one and a plain colored one, to remind ourselves that the flower one may have flour (gluten).
3. Buy squeeze bottle condiments. Mayo, especially is at high risk of having that bread filled knife poison it, and unless you want to have two mayos and label (we do this sometimes), then squeeze bottles are great.
4. Either avoid the toaster/toaster oven all together, or have two. I don't put any of my food even remotely near our toaster oven, and we lack the adequate counter space to have two, so I use the oven or a frying pan to toast my gluten free items.
5. Have a designated gluten free bread maker. Never, ever, let a "real" loaf of bread in your machine, because even if you wash the pan, you never know where that gluten could be secretly hiding.
6. If you can avoid it, keep "real" flour out of your house. I never have it in mine, because we don't use it, and the risk of accidentally grabbing the wrong one isn't a risk I want to take.
7. Remind your family to always wipe down the counters after using anything involving gluten, so you don't contaminate your foods on accident.
*Photo source: http://www.befreeforme.com/blog/?tag=general-mills-gluten-free-products
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