Are
your “gluten free” meals really gluten free?
Here are a few tips from the Canadian
Celiac Association – we wrote the book on gluten free.
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Ingredients
Gluten free means no protein
from wheat, rye, barley, or oats.
Gluten added to a manufactured
product MUST be listed on the product label, in a CONTAINS
statement or in the Ingredient list.
The listing must include the
common name of the grain: wheat, rye, barley, and oats. All forms
of wheat must be identified as “wheat” including spelt,
kamut, triticale, red fife, freekeh, etc.
If a gluten grain appears in
the May Contain list, the product is not considered gluten free.
Look for flour, grains, and
cereals that carry a “gluten free” claim from the
manufacturer. Some of these products are made in facilities that
also process wheat. A flour mill cannot be cleaned sufficiently
between runs to process both.
Gluten sometimes appears in
unexpected places: broth, soy sauce, salad dressings, sauces,
processed meat.
- READ EVERY LABEL EVERY TIME. Ingredient lists frequently
change.
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Food Preparation
It takes less than 50 mg of
gluten to cause harm to someone with celiac disease – a few
crumbs of bread.
50 mg of gluten can be
transferred from dish to dish by cooking utensils, cutting
boards, on a grill, in frying oil, in pasta water, on dirty
gloves or aprons or even with airborne flour.
Use separate utensils, separate
cutting boards, and separate pans for gluten free food.
Once a gluten ingredient or
garnish has been placed on a plate, the plate is not servable as
a gluten free dish. You must remake the plate with completely new
ingredients.
- Make sure all garnishes are also gluten free.
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Serving
Notify the kitchen staff that a
gluten free order has been placed, even for a dish that is
naturally gluten free.
Simple contact with a gluten
ingredient is enough to contaminate a plate for a gluten free
guest.
Carry and serve the gluten free
plate separately from the other plates at the table to avoid this
contact.
- Confirm that this is a gluten free dish with the customer
when it is served. Don’t be concerned if the guest asks you
extra questions – people who will become ill from a small
amount of gluten tend are always concerned about your ability to
serve them a safe gluten free dish.
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Resources: Pocket
Dictionary of Ingredients – www.celiac.ca
Pocket Dictionary for iPhone and iOS –
www.glutenfree247.ca
Cooking and Serving Gluten Free (workbook or
training) - www.cuisineservicesansgluten.com
Gluten Free Food Preparation online training
– www.CCAlearn.com
Gluten Free Food Service for the Hospitality
Industry – coming very soon, inquire at training@celiac.ca
Gluten Free Certification Program –
www.glutenfreecert.ca
Canadian Celiac Association
5025
Orbitor Drive, Building 1, Suite 400
Mississauga, ON L4W
4Y5905-507-6208
Visit www.celiac.ca or email
info@celiac.ca
