Is it possible to safely make gluten and or dairy free cakes for sale in my kitchen?

[Mercythompson]

I am wondering if I can safely make dairy and or gluten free cakes in my kitchen when we normally use dairy and gluten?

I have been googling and I found lots of very scary stuff about trying to be gluten free in your own kitchen if you also ( at a different time) prepare foods with gluten in.

It sounds like I can't really do that safely. Is that right. How about teaching others to make good gluten free stuff themselves?

Would you be prepared to learn how to make gluten free food in a kitchen that wasn't guaranteed gluten free.

I have googled dairy free and it doesn't sound as hard to avoid cross contamination. Is that true or am I missing something? Good cleaning seems to cover dairy free while with gluten seems to hang in the air.

I.e. You shouldn't really use the same oven for gluten free while for dairy free you can?

[0ellenbrody0]

As a coeliac, I would NEVER eat bakery products that had not been baked in a dedicated facility, the risk of cross contamination with other flours is just too great.

I am not sure about dairy as I have no personal experience of this.

[Mercythompson]

Thankyou. I have decided that I am not going to try anything gluten free. The risk is too high!