Conseils pour recevoir un intolérant ou une personne coeliaque à votre table !

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

It only takes a very small amount of gluten to trigger the symptoms of coeliac disease. The following advice is simple but important and should be incorporated into your daily life.

Beware of contamination:

• Be careful not to use butter contaminated with 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, common wheat, spelt (except starch), kamut, bran, pilpil (wheat).
• Permitted flours: buckwheat (black wheat), rice, corn, soy, millet, sesame, quinoa, carob, sorghum (millet), arrowroot, tapioca (cassava), in all forms (flours, seeds, starch...) oats only if it is certified gluten-free.
• Keep the gluten-free flours separate.
• Use different utensils when it comes to mixing a gluten-free dish and one that contains gluten.

For example: a pot of gluten-free pasta must have its own spoon.

• Clean all surfaces thoroughly before cooking and eating.
• All wooden materials are strongly discouraged.
• Always drain the gluten-free pasta before the ones that contain gluten.
• In the oven, the gluten-free dish should be placed higher than the one with gluten.
• Do not put a lid in the microwave that has been used for a plate containing gluten.
• Use a silicone pastry brush so that it can be easily washed.
• If you are serving a sauce with pasta, be careful not to touch your gluten-containing pasta so as not to contaminate the gluten-free ones.
• In terms of the fryer, do not use the same oil if you have cooked foods containing gluten.

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

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