I have silicon pans for muffins, bread and a cookie sheet but I have used all of them for regular baking. Do I need to replace them to do gluten-free baking for my daughter? Can they be cleaned enough to be safe?

Bumping an old post, but I was wondering the same thing. Can I keep using my silicon things or are they contaminated? It seems like a great idea to use the silicon to line our regular pans that the rest of the family uses for gluten foods...

It is not safe to share pans between gluten-free and gluten-filled foods. If there are any surface irregularities, gluten can remain even after careful cleaning. But personally, I wouldn't take any chances, even if the pans are all but new. I'd want to use pans which have never seen a speck of gluten, and keep them that way.