Help. Gluten-free?

[MrsK]

DrK invited a colleague and his family over to dinner. Wife eats gluten-free. I don't know what that means. What are the dos and don'ts? Am I okay with meat/veggies/potatoes? Just no grains?

[fluffhead]

meat/veggies/potatoes are fine. So are many grains - you can find gluten-free breads in stores, esp. health-food type stores. We had a woman with celiac disease stay with us for a long wknd, and it was no problem. (except that she left her curling iron plugged in and I burned my hand)

[Vanquisher]

Basically, no flour. That's the big one. So, no breading on meat, no flour as a thickener.

Rice is fine. Meat is fine, veggies and potatoes are fine.

Be careful with stocks and sauces, they can have hidden gluten.

[MsSassyBaskets]

No wheat, barley, or rye in the ingredients, no oats except for labeled gluten free ones. Like Heidi said, be careful of sauces, stocks, seasonings, etc. If you're using all whole food ingredients you should be safe.

[MrsK]

She has celiac disease. How much do I have to worry about cross contamination? Can I use dried spices?

[MsSassyBaskets]

I use dried spices without worrying about cross contamination. I'm not as sensitive as some people though so I can't speak for everyone.

[Thirteen]

She has celiac disease. How much do I have to worry about cross contamination? Can I use dried spices?

This might be a question for her -- for myself, I am not so sensitive that cross contamination is a factor, but she may be.


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[Deebs]

I'd ask about cross contamination. There is a site I use called foodfacts.com that I use for allergies - it includes hidden sources of allergens, so you could potentially look up spices.


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[MrsK]

I won't meet her until they arrive. The husbands are coordinating.

[MsSassyBaskets]

Nobody else can really speak to her unique sensitivity and experiences... While I might say I rely on XYZ brand, another person might say they can't use that because they had a reaction to it once. It's maddening but without good food labeling and testing standards it's the reality. It would be best to find a way to ask her yourself. I will say though, I think you're probably safe with single jarred dried spices. Don't get anything from a bulk bin that my have been used for flours/grains...

One of the biggest cross-contamination issues is going to be in your own kitchen. Clean thoroughly. Try to stay away from wooden utensils and cutting boards, if you must use them, thoroughly scrub them first. Clean up anything that might have bread, flour, etc. residue on it before you start cooking. If you made the K boys sandwiches earlier that day, clean the counter with hot soapy water and a clean rag/sponge. If you do something with gluten in it, keep it completely separate from the other food. I'm not trying to be patronizing, it's just that some people think cleaning the counter/cutting board means just wiping it off with the same dishrag, and that won't cut it for a celiac in a gluteny kitchen. Be prepared to answer questions about your ingredients and preparation. But seriously, if you serve meat/veg/potatoes or other whole ingredients and you clean the kitchen, you should be fine.

[TulipsAndSunscreen]

If she's a seasoned houseguest, she may be bringing her own food or plan to eat around what she knows is safe. I'd ask to be sure but many GF folks I've met already have a plan for these occasions bc as much as you try, you may not be careful enough and they (understandably) do not want to risk it.