Gluten Free Kitchen and Restaurant TipsAuthor: Gail Mercedes
One of the main concerns with a gluten free diet is cross-contamination. Gluten meals have to be prepared with no cross contamination from gluten products in your kitchen and in restaurants. Cross-contamination happens if gluten containing foods come in contact with gluten free foods. An example is commercial oaks. Oats are gluten free but can be processed in the same environment as wheat there for can become cross contaminated. For those that require a gluten-free diet oaks should not be consumed. Likewise, preparation of gluten free foods requires rules to eliminate cross-contamination with gluten produces in your home and in restaurant.
Here are a few kitchen tips:
1.Use two different sifter for gluten foods and gluten free foods. Label the two sifters one for gluten and the other for gluten-free.
2. Do not prepare gluten foods on same surface with gluten free foods. If the same surface is used it must be cleaned thoroughly before gluten free food preparation.
3. Use different utensils for gluten free foods and foods containing gluten. If the same utensils are used the utensils have to be cleaned thoroughly for gluten free products.
4. The same toaster cannot be used for gluten containing foods and gluten free foods. A separate toaster is needed for gluten free products.
5. Gluten free foods cannot be fried in the same oil used to fry gluten breaded items. One simple rule that can be easily overlooked.
6. Cross contamination can occur with jams, jelly, mustard, mayonnaise and butter. Watch out for gluten crumbs that can be shared. Have separate items for celiac persons.
Gluten Free Tips at Restaurants:
1. Check with waiter or owner of the restaurant to verify that fried foods are not cooked in same oil as gluten products.
2. In restaurant the grill has to be cleaned before preparing gluten free foods.
3. Verify that salad dressings, sauces, gravies and fried foods are gluten free.
Many everyday products contain GlutenGluten Free Safe Foods:
-Fish and meats (cannot be marinated, breaded or basted coated)
-Most dairy products
-Gluten free flours (rice, soy, corn, potato)
-Wine and distilled liquors, ciders and spirits
Note: “Wheat-Free” does not mean gluten free. These products may still contain gluten.
-Food additives, malt flavoring, modified food starch and etc.
-Many vitamins and medications use gluten as a binding agent
-Lipstick and lip balms
-Postage stamps (only used the self adhesive)
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Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them.