We are an SQF certified site making regular and gluten free products. We have Gluten Free Certification with BRGCS. We have always had a dedicated room for this but now we are moving to non-dedicated. We measure our ingredients the day before production, so I'm having trouble figuring out how to measure gluten free ingredients without any cross contamination. We don't have a separate room to do this. We have warehouse space to keep all the ingredients separate, but it is not suitable as per SQF standards for food production (floors and walls not to SQF code). I'm not sure how to go about measuring. We've tried cleaning, testing for gluten in the pm after production (negative result), testing again in the am at the start of production (negative result) and 2 hours after production starts (positive result), so this can't be done in the regular measuring space even though it is a ways away from production. Is my only option to stop production 2 days earlier to measure? Thanks for any other ideas.