So...avoiding gluten consumption ensures you remain
gluten-free, right?
Wrong! Dangers of gluten cross-contamination lurk
everywhere, especially if you are eating out at a restaurant.
Cross-contamination occurs when gluten contaminates a
non-gluten containing food or product. This is much more common than you might
expect. For instance, did you know that your toaster could be a major breeding
ground for cross contamination? How about your cutting boards? These are things
a newly gluten-free individual might not think about.
Your Kitchen
Rachel Begun of the Academy of Nutrition Dietetics gives us some reminders when it comes to
avoiding gluten cross-contamination in our kitchens:
1.
Mark your foods “gluten” and “gluten-free” with
a pen, if not noted on the container
2.
Clean all utensils and plates after contact with
gluten and before contact with nont-gluten foods.
3.
Keep your toaster clean, or purchase a second
toaster.
4.
Have 2 cutting boards: one for gluten and one
for non-gluten foods.
5.
For condiments, split the contents of the
container in half, and put half in a “gluten” jar and half in a “gluten-free”
jar so that knives and spoons do not cross-contaminate the contents.
In addition, you should be sure to carefully read the boxes of all of your gluten-free foods. Is the
product processed, transported, or harvested in a gluten-containing
environment? Then you should prepare yourself for a possible stomachache!
Gluten-free is not fool-proof. Even when we are working in our own kitchens,
mistakes happen.
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| Some secretly gluten-contaminated sources |
Restaurant Tips
The Academy of
Nutrition and Dietetics recommends viewing the menu and calling ahead of
time to learn about the chef’s protocol when it comes to gluten
cross-contamination. You should be extra careful about the hidden sources of
gluten, as discussed in a previous post. Be wary of marinades, sauces, and
dressings, because most use flour as the thickening agent!
Gluten-free Restaurant Awareness Program (GFRAP):
 |
| Head to the Gluten Intolerance Group site for more info |
GFRAP
was initiated in 2000 and serves as a way to educate and help restaurants
practice safe This PDF
by the Gluten Intolerance Group gives more information on the outcomes and
benefits of this program.
practices when it comes to maintaining gluten-free menus and
avoiding cross-contamination. GFRAP has compiled a list of restaurants that
adhere to strict gluten-free standards and practices. The restaurants are
ranked from 1 to 3 stars based on how far in the GFRAP certification program
the chain or diner has gone. THE RECIPE!!
While we are on the topic of kitchen safety, now is the
perfect time to try out your skills!
I have another two-ingredient dessert recipe for those of
you who loved the first one!
The Chex brand
does a great job of catering to a gluten-free consumer base, so now is a great
opportunity to try some variations on the popular cereal!
While puppy chow is tasty, and may seem like the obvious
chex-based dessert, I find it messy and time-consuming to make. This chocolate
Chex bark is so much easier!
For my recipe, you need 2 ingredients:
- Gluten Free Rice Chex (original)
- One 20oz bag of dark chocolate morsels (add another 12oz bag if you are feeling especially chocolatey!)
Instructions:
- Pour all of the contents of the Chex cereal into a large bowl.
- Melt half of the chocolate in a large microwave-safe bowl (make sure the bowl is clean!)
- Pour the chocolate over the Chex and stir gently. Be sure not to break the Chex too much!
- Pour the Chex/chocolate mixture onto a large baking sheet covered in parchment paper.
- Melt the rest of the chocolate and pour over the contents on the baking sheet
- Cool for one hour
- Once the mixture is cool, break it all into bite-sized pieces.
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| For holiday fun, add some chopped candy canes! |
Voila! You are done—no oven required! Enjoy, and practice
safe baking!
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