‘Tis the season for feast upon feast, and perhaps you’ll be hosting one of the festive celebrations. With food allergies and sensitivities become more prevalent, there is a chance that one of your guests may have a special meal or food requirement. This past week we met with Karen Horan from One Degree Gluten-Free. She stressed the importance of keeping gluten-free foods truly gluten-free by watching out for potential avenues of cross-contamination. Here are just a few of the 10+ Tips to Serve a Gluten-Free Guest, courtesy of One Degree Gluten-Free:
Be extra aware of cross contamination
- When you cook gluten-free in a kitchen that regularly cooks with gluten ingredients you must be very careful to clean every item that will touch the gluten-free food. This includes bowls, mixers, utensils, pots and pans, plates, dish rags and sponges, and the counter top.
- Do not use a regular toaster for gluten-free bread. If you must toast use your grill and place foil under the food first.
- Do not eat anything containing gluten while cooking, even the residue from your hands is a potential source of cross contamination.
Make the gluten-free items first
- If you are making two versions of the same dish or a separate meal, do the gluten-free cooking first.
Check every single label
- Gluten hides in ingredients that you may not suspect. Any product that has an ingredient list that includes wheat, barley, rye, oats, malt, soy sauce, flavors, spices, permitted additives should not be used.
- If you are in doubt leave it out.
- If you are unsure about any ingredients and or labelling, ask your guest for their opinion.
Avoid processed foods
- Using whole, single ingredients foods such as fruit, vegetables, unprocessed meat, eggs, etc., makes it much easier to be confident of safe ingredients.
Photo credit: One Degree Gluten-Free