I’ve developed an extensive gluten-free menu at Mehtaphor but our kitchen is too small to have a dedicated gluten-free workspace and equipment. Instead of color-coding, I’ve trained my staff to always reach for a clean, unused utensil, tool or pot every time they prepare a gluten-free item. This goes for spoons, cutting boards, mixing bowls…everything. We even go as far as to use a clean napkin for the gluten-free breadbasket—never a napkin that was used for traditional bread. Cross contamination can happen very easily.