"We're unsure about using an air fryer in our household since one of our children has celiac disease. We're a family of four and have tried using parchment paper or separate trays for cooking, but we're concerned about cross-contamination due to how air fryers work. Is it safe for us to continue using the air fryer for both gluten-containing and gluten-free meals? Also, do you have any advice about the newer stoves with built-in air fryer functions? Thanks for your thoughts!" - Kelly
Hi Kelly, This is a great question that repeatedly comes up! Using an air fryer in a household with someone who has celiac disease requires careful consideration due to the risk of cross-contamination with gluten. Here's a breakdown of how to safely navigate air fryer use and built-in stove air fryers in a mixed dietary household.
Cross-Contamination Risk with Air Fryers
Air fryers use convection cooking, meaning hot air rapidly circulates around food. While this is great for even cooking, it can increase the risk of gluten particles spreading within the fryer if you’re cooking both gluten-containing and gluten-free foods in the same space. Here are some factors to consider:
Shared Fryer or Dedicated Equipment? If gluten-containing foods are cooked in the air fryer and it isn’t cleaned thoroughly, gluten particles can remain in the basket, fan, or even in hard-to-reach areas. Even using parchment paper or separate trays can only do so much, as the airflow can still cause cross-contamination by moving small particles of gluten around.
Solution: Ideally, having a separate air fryer for gluten-free foods would be the safest option. If that’s not possible, make sure to fully clean the air fryer between uses, especially if gluten-containing foods were prepared. This includes disassembling parts like the basket and fan cover to clean all surfaces. That said I do not recommend this it would be best to not use the air fryer for gluten free products if it has been used with gluten containing ones.
Using Parchment Paper or Separate Trays While parchment paper can help minimize direct contact between gluten and gluten-free food, it doesn’t eliminate the risk because the fan can still circulate gluten particles within the air fryer.
Air Fryer Function on Built-in Stoves Air fryers built into stoves operate similarly to countertop air fryers, using the same hot-air circulation technology. If gluten-containing and gluten-free foods are being cooked in the oven at the same time or if the oven isn't thoroughly cleaned, cross-contamination can still occur. Built-in ovens may be harder to clean thoroughly after every use, which increases the risk.
Solution: As with countertop air fryers, it’s best to use separate cooking appliances if possible. If sharing, be diligent about cleaning. Do not use the built-in air fryer function on your oven if you're cooking a mixed meal. The circulating air can carry gluten particles from the gluten containing food to the gluten free food.
Key Tips for Avoiding Cross-Contamination
Dedicated Equipment (Whenever Possible): If you can, use a separate air fryer for gluten-free foods.
Cleaning: Whether it’s a built-in oven or countertop air fryer, make cleaning a priority. Disassemble all parts that touch food and clean areas that might catch crumbs or particles.
Cooking Order: If using the same air fryer or oven, cook gluten-free foods first to avoid cross-contamination from any gluten residue that might remain after cooking.
In summary, while it is possible for a household with someone who has celiac disease to use a shared air fryer, extreme care is needed to prevent cross-contamination. If it's feasible, having separate equipment will ensure the safest cooking environment. If you must share, consistent cleaning and mindful cooking order are essential.
The team at BELLY are always here to help! Send your questions to jenn@mybellyhurts.ca
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