support

Why do I care what gluten is?

For the most part, you don't really need to know.  However, being aware to what gluten is, is the first step in being supportive to your gluten intolerant friends and family.

How do I be supportive to my gluten intolerant loved ones?

Here are some suggestions, but please know the fact you're here reading this blog proves you're already supportive! Living with these gluten issues comes with a lot of trial and error.  Don't feel bad when you slip up, that's proof you're trying!

Ten Tips for Being Gluten-Free Supportive

1. Every time you see a product or recipe that looks good and is "Gluten-Free" take a minute to forward the link or send a picture to your gluten-free loved one.
2. Ask your friend what gluten free food they've had recently that they enjoyed.
3. Give your friend encouragement during the holiday season, when it's the most frustrating to overcome.
4. If you're hosting a potluck, send a list of the top known food allergens to your guests.  Ask your guests to put a small label on their food if it includes one of the allergens.
5. When you're invited to a potluck, bring a dish that doesn't include any of the common food allergens.  Or consider making a dish that the guests will know is clearly gluten free.  Encourage any friends attending with you to do the same.
6. When inviting someone to eat with you for the first time, ask them if they have any food allergies.
7. When inviting someone gluten-free, research briefly beforehand.  Are there any restaurants in the area know to be entirely gluten-free?  If so, this would be the best first choice.  If not, consider a restaurant that has a separate gluten-free menu or has gluten-free items clearly marked on the menu.
8. Don't offer your gluten-free friend food unless you're confident it will be safe for them.  
9. When you visit a restaurant and notice they're gluten-free friendly (such as having a whole menu dedicated to gluten-free), let your GF friend know.
10. Avoid cross contamination.

What is "Cross Contamination"?

Strength of sensitivities to gluten differ on the individual. Some people are so sensitive that they can have a reaction that lasts day due to the smallest amount of cross contamination.  Here are some tips for avoiding cross contamination:

• Place gluten-free items above gluten-containing items in the pantry and refrigerator, so gluten particles don't fall or settle into gluten-free foods.
• Identify gluten-free foods with an indelible pen or stickers.
• Thoroughly clean all dishes, pots, pans and utensils between uses.
• Purchase a second, gluten-free toaster.  Buy a separate waffle maker or bread maker if the one the family uses doesn’t have parts that can be disassembled and placed in the dishwasher.
• Have two sets of condiment jars or a squeezable condiment container, reducing the risk of contaminated spoons getting dipped into your mustard, jam or peanut butter.
• Don’t use wooden spoons or cutting boards that also are used to prepare gluten-containing foods because the spoons and boards can harbor residual gluten and bacteria. Metal or plastic are better options.  Use a separate set of cutting boards for gluten-free food prep.
• Cover shared grilling surfaces when barbequing because unless the grill reaches 500˚F or higher for 30 minutes or longer, grilling won’t eliminate any residual gluten.
• When planning parties at home, prepare a buffet of foods that are 100% gluten free to prevent accidental cross-contamination among family members and guests.
• In supermarkets, don’t buy unpackaged foods stored in bins. The scoops used to place the foods in bags or containers may have been previously used on nearby gluten-containing foods and may not have been sufficiently cleaned.
• Use different colored stickers to distinguish between gluten-containing and gluten-free products in the pantry and fridge.
• Purchase a colander in a different color for gluten-free foods so it doesn’t get mixed up with the colander used for gluten-containing foods.
• Buy gluten-free grains that are certified gluten free to ensure cross-contamination didn’t take place during processing.
• Buy gluten-free flours marked as gluten free from reputable companies that are more likely to test for gluten.
• Avoid purchasing imported foods. Other countries may not abide by the same gluten-free standards as the United States.
• When dining out, always ask
• The food be in its own separate and thoroughly washed pot or pan.
• The cutting boards and utensils be separate and thoroughly cleaned.
• That the food handlers change their gloves.

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