I am planning on baking a cherry frangipane tart as a send-off for my boss and wanted to bake a small GF version for a coworker of mine who has celiac. Its a small office and I like to go out of my way to accomodate my coworkers who can't eat the universal option.
I already know the recipe I will be using (almond meal crust) but wanted to make sure everything I use is as free of gluten as possible. I'm starting with a new bag of sugar, almonds, etc but it was mostly the pans/mixing bowl/spatula/food processor I'm worried about.
Beyond soap and water is there something else I can do? Vinegar? Bleach solution? Heat treatment? I'm already planning on baking/mixing hers off first and not dealing with flour until after the blind bake (and its cooled/isolated).
I might be going over the top but Id rather do that than make someone sick out of carelessness.