Tips for hosting someone with an intolerance or coeliac disease at your table!

It only takes a very small amount of gluten to trigger the symptoms of coeliac disease. The following tips are simple but important and should be integrated into your daily routine.

Beware of contamination:

• Be careful not to use butter contaminated by crumbs.
• Be careful not to use a wooden spoon that has been used in the preparation of a sauce containing gluten flour.
• Prohibited flours: wheat, malt (barley, sprouted), rye, spelt (except starch), kamut, bran, pilpil (wheat).
• Allowed flours: buckwheat, rice, corn, soy, millet, sesame, quinoa, carob, sorghum, arrowroot, tapioca (cassava), in all forms (flours, seeds, starch...) oats only if it is certified gluten-free.
• Keep gluten-free flours separate.
• Use different utensils when mixing a gluten-free dish with one that contains gluten.

e.g.: a pot of gluten-free pasta should have its own spoon.

• Thoroughly clean all surfaces before cooking and eating.
• Any wooden equipment is strongly discouraged.
• Always drain gluten-free pasta before draining those that contain gluten.
• In the oven, the gluten-free dish should be placed higher than the one with gluten.
• In the microwave, do not use a lid that has been used for a dish containing gluten.
• Use a silicone pastry brush so that you can wash it properly.
• If you serve a sauce with pasta, be careful not to touch your gluten-containing pasta to avoid contaminating the gluten-free ones.
• In terms of deep frying, do not use the same oil if you have cooked gluten-containing foods.

Warning: some frozen chips contain anti-caking agents that contain wheat.

• Check that there is no gluten in the products (check the labels).