This is a great article, with some often-missed items that may contain gluten! If you use the shopping lists on this site, I’ve included those products and warning.
Check out that article here!
Good news for the freshly diagnosed celiac’s family
Jun 15
The strangest thing happened to me recently. I went to my Mom's place to celebrate her 60th. That wasn't too strange.
While I was there, I would help with meals. As much as I love to let my hubby cook, helping out in the kitchen isn’t totally foreign either.
What was indeed very strange – by strange, I mean it set off big flashing red lights in my head – was that they were double-dippers. And they didn’t – get this – use butter knives!!
Mom & I
Now, you have to realize that my Mom has always been big on table manners, and for special occasions, of course there were serving utensils for everything, even the butter. But I’m used to our dual mode kitchen. We keep everything separate. We have ‘gluten butter’, and gluten-free butter. We have ‘gluten jam’ and gluten-free jam. And, if you’re using the gluten-free butter, there are certain things you just do not do! ‘Cause then we have to get out the masking tape and put a big “X” on the container thereby dubbing it, ‘gluten’.
It was a little panic-inducing for my carefully crafted wariness to be constantly assaulted. What was even more concerning was that I might get used to it. And that would be far worse. Because then I’d have to adjust again. I’d have to focus on every single item I reached for in the fridge. I’d have to think about what knife I was using. I’d have to stop and be intentional!
You know what? This is terribly good news for the freshly diagnosed family (a family member with celiac disease). Here’s the fabulous news – it does get easier! In fact it gets so easy that it feels absolutely wrong to live any other way! Being in a home where nothing was labeled, and the cautiousness wasn’t there, was just plain scary.
Happily I’m back at home where I belong. I open my fridge doors and find welcoming masking tape “X”s on every other item. And the sink is jammed full with once-used silverware.
Home sweet home.
CFIA – undeclared wheat found
May 26
Wheat has been found in Spicy Dumpling – Punjabi Wadi brand. Keep an eye out if you are in Manitoba, Ontario or Quebec. You can find the distributors and retail outlets here.
Eating out with Food Allergies
Apr 25
I will be posting a lot more on this in the coming weeks. It is driving me crazy how often Mike is contaminated while eating out – RIDICULOUS! Of course, it is a risk he takes every time he eats out, a known risk. And I intend to show you how much of a risk it is over the coming weeks. I am getting into a commercial kitchen to show how easy it is to contaminate food. I will have pictures and everything. This needs to be a clear point – it is a risk to eat out!
Lessening the risk is what Delicardo food cards are about. They contacted me a few months ago about reviewing their food cards, and sent me a few cards to use and other samples to see the quality and variety. I do know of one other American company that produces these cards. And I’ve created some for free download as well. These ones are done for you – and are cute to boot!
princess cards
pirate cards
They also have non-children themes, in various colors that contain the same wording – advising chefs and kitchen staff of what can and cannot be eaten by the card holder.
You can order these cards from Delicardo.de. The site is in German so be sure to have your browser translate it.
So you wanna cook for the celiac?
Apr 22
I’m re-posting this for those who are attempting a gluten free Easter dinner for the first time. Your loved ones with diet restrictions are lucky to have you! If you have any questions leave me a comment on this post and I’ll do my best to email you as soon as possible. Happy Easter!
This is especially for those who are searching the web looking for how to cook a main course for the celiac person on the guest list. Whether you’re used to the world of “cross-contamination” or host to the annual family gathering, this can serve as a handy reminder! I’ve written these tips with a New Year’s Day celebration in mind, traditionally a rack of lamb or braised ribs.
GF Cooking Primer
Preparation: Before you begin – clean, clean, clean: counter tops, roasting pans, knives, and utensils, (pay special attention to the cutting board and try to use one that isn’t porous in nature). Use fresh tin foil if you’re wrapping the ends of bones (Who would have thought fresh and tin foil could go in the same sentence?)
Selection: Use unseasoned meat cuts, and season with your own gluten-free (non-bulk) spices.
Seasonings & Sauces: Rub and roll(ie: rosemary), or tenderize and insert(ie: butter) your seasonings and spices for a truly gourmet taste! Pre-bottled seasonings and sauces contain the risk of gluten so avoid these if you can.
Cooking: The best tip for a main course isn’t reserved for gluten-free cooking only: Buy the best cut you can afford and cook for the least amt of time required!
Gravy: Gravy can be thickened with a mixture of cornstarch and water. Mix cornstarch and cold water separately. Add gradually to hot drippings, whisking continually, until thickened. Do NOT use bottled seasonings without checking thoroughly for gluten. Gluten is usually present in beef bouillion, soy sauce, and gravy thickeners. Be careful to use fresh and non-contaminated ingredients. Contamination is often present in the butter dish, and corn starch.
Serving: Now if only you can get it onto the celiac’s plate without someone contaminating it! If you have also prepared dishes containing gluten, be sure to provide unique serving utensils for each dish, and watch that children(& grown ups) don’t double-dip their butter knives. Also, if you are baking pies or desserts with gluten, be sure to cover the serving dishes and eating dishes for the celiac. You don’t want flour to inadvertently ruin your careful cooking!
The Craziness of it all: This may sound ridiculous at first, but that is because this reaction is often misunderstood. You know how someone with hay fever only reacts during hay season or when the pollen gets in his nose? That is an allergy. Celiac is NOT an allergy – it is an auto-immune disease. One molecule (there is a particular name but who cares…)smaller than the human eye can see, is enough for his body to go on high alert. The celiac’s body will misinterpret that one molecule as a threat – and begin fighting by breaking down its own intestines. For most celiacs this is excruciating and can take days to weeks to recover from that single molecule. So I’m sure your GF friend or relative will appreciate all your efforts immensely, but understand that they may or may not be up to taking the risk of eating in someone else’s home.
Anything to add?
Check your hot chocolate packages!
Mar 18
Of all the nasty things to happen – our regular HOT CHOCOLATE mix now has gluten in it!! Check carefully – over and over. Ad nauseum.
To your good health,
Cathy
