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Restaurant-scale testing shows that gluten transfers from wheat pasta to gluten-free pasta through shared water and can accumulate over repeated batches. Dedicated fresh water and a separate vessel provide the clearest control.
A food can contain no gluten ingredients and still receive gluten through reused frying oil. Direct studies show variable results, including restaurant samples and repeated-use experiments above the 20 mg/kg threshold.
Gluten cross-contact can occur at several points between receiving ingredients and serving the meal. This article maps the main restaurant pathways, explains what direct studies show, and identifies practical questions and controls.
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