Part II: Cooking a Gluten Free / Allergy Free Holiday Meal
It may seem a daunting task to prepare a holiday feast when a guest attending has celiac disease, or another food allergy. However, with a few easy steps the task at hand is easier than expected, and a task that even a novice chef can master!
- Cross Contamination: Three words of importance when cooking for celiacs/ food allergic – Keep It Clean! Avoid cross contamination by very frequently washing all utensils, cutting boards, countertops, work surfaces and also hands!
If possible prepare all the allergen free foods on a separate counter space. Wash hands frequently, especially after handling foods containing the allergen to avoid. Also, be aware that allergen such as nuts and seeds leave behind an oil on surfaces they come in contact with – so extra measures are required.
- Read & keep labels: Read labels of all the items you are using. Avoid any labels that state “May Contain” certain allergens. Also be aware, many allergens are hidden in ingredients – for example gluten may be found in flavorings, spices, hydrolyzed protein or modified food starch. Write down all ingredients used in each recipe and keep all the prepackaged food labels in case your guest needs to review them.
- When in doubt keep things simple! Although the menu items should be reviewed with the celiac / food allergic prior to the dinner, you may have a last minute addition to the menu. When in doubt – keep things simple! If you are making a salad, keep all “extras” like croutons, nuts, and the dressing on the side. A good rule of thumb is to eliminate all sauces, toppings and any pre-package goods, when possible.
- Don’t forget dessert: Desserts may seem off limits to those with allergies – but they are not! The best holiday gift I received one year was from my aunt who made my favorite, but now forbidden, Chocolate Pie gluten free style. She simply reserved some of the chocolate filling, put it in a custard cup and chilled. A simple gesture that was a gift I will never forget.