Gluten-free living: Coexisting in a shared, non-gluten-free home
If you’ve ever been sick from accidentally ingesting gluten, you know it’s no picnic. The painful after-effects can last for days. It is especially difficult to avoid accidental ingestion if you live in a household that is shared with people and food items that are not gluten free – even if you are extremely careful. This accidental exposure is often referred to as cross-contact, rather than contamination – since contamination is exposure to something bacterial or viral.
If you live with someone who isn’t required to eat gluten-free, there are things you can do to help avoid accidental cross-contact.
Maintain designated gluten-free and non-gluten-free food preparation areas, especially your counter space. Ask the people who share your home to clean up after themselves, to wipe down surfaces and keep them free of debris.
Store your food separately. Boxes of cereal and bags of flour containing gluten should be kept on the lower shelves, so that flour dust and crumbs don’t drop down into your gluten-free products.
Dr. Emily Diznoff of Our Family Doctor in Asheville uses this approach in her shared household.
“When River (her son) was diagnosed with celiac, we decided that it was easier to keep the house 100% gluten-free to avoid any unintentional gluten exposure," Diznoff said. "But when his brother, Finn, got a bit older, he requested traditional bread for his lunch at school. We keep Finn's bread in a Tupperware container on the counter separate from where I prepare the rest of our food. When I make Finn's lunch, I do it after I have made River's food. I use a plate that I then wash immediately. Finn's peanut butter, jelly, etc., are labeled with blue painter’s tape that has ‘NOT GF’ written on it.
"When we do bring anything into the house that is not gluten free, it is stored separately and labeled clearly with the blue tape, so we all recognize that as the symbol to avoid confusion. The boys have regular seats at the kitchen table, and Finn is very careful if he is eating something that is not gluten free to stay away from River. Other than the bread, though, we rarely will bring anything containing gluten into the house.”
Wheat flour can remain airborne for 12-24 hours, so if you are going to prepare gluten-free baked goods, do it before any non-gluten-free baking is done. Some people with celiac disease are so sensitive to flour dust that they cannot be in a room with wheat flour. Have you ever laughed so hard that soda came out of your nose? The opposite can also happen – you breathe in aerosolized wheat flour, and it travels down your throat into your gut. In very sensitive people, this can produce a reaction. It only takes 20 parts per million of gluten to produce a physical reaction to gluten.
When you set up your kitchen, be aware that wood and plastic absorb gluten, so purchase new cutting boards, cooking utensils, bowls, etc. specified for gluten-free usage if your existing items are made from plastic or wood. It’s also advisable to purchase a separate toaster and labelling it as gluten-free.
Educate the people who share your home. Explain how gluten affects you, how they can help you avoid cross-contact and what they can do to help you remain healthy.
Using a dedicated sponge when washing your dishes and utensils may seem like overkill, but sponges are a source of hidden gluten and could potentially expose your wood and plastic items to cross contact.
It is possible to live in a shared space and avoid being exposed to gluten -- with a little help from your friends.
Gluten-free notes
New dining app | The Gluten Dude, a well-known blogger, advocate and author, has created a dining app. The website describes it as “A directory of both 100% GF restaurants/bakeries and restaurants that are not 100% GF but have been recommended by the celiac community and personally vetted by the Gluten Dude team, with a focus on quality, not quantity. And no fast-food joints.” The app has a free trial and is on sale for a limited time for $49 for a lifetime subscription. glutendude.app
GF option at TrailFest breakfast | Mini gluten-free puffy pancakes will be available for the TrailFest Pancake Breakfast on April 23 from 8-10 a.m. at Pine Hall, 64 South Spring St., Hot Springs. hotspringsnc.org/hot-springs-annual-trailfest
Wine and food experiences | Posana will host a series of four-course wine and food experiences, starting with “Garden and Grapes” April 16 at 6 p.m., featuring a selection of French country wines paired with their new menu of spring-forward dishes. Tyson and Julia Waddell, owners of Blue Ridge Rabbit Company, are the featured speakers. posanarestaurant.com/wine-food-experiences
What are your suggestions for living gluten-free in a shared space?
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Gluten-free chocolate-hazelnut bars
By Luane Kohnke
Yield: 16 bars
These flavorful, nutty, chocolate and hazelnut bar cookies will garner you rave reviews. Loaded with hazelnuts, they are surprisingly tender, light and chewy, with a moist crumb. Your gluten-free friends will appreciate this fancy, nut-flour treat that transports them to chocolate-hazelnut heaven.
This recipe first appeared in Luane Kohnke’s book, “Ancient Heritage Cookies,” 2016.
3/4 cup toasted hazelnuts, finely ground (86 grams)
1/2 teaspoon baking powder
3 ounces unsweetened chocolate (85 grams)
6 tablespoons (3/4 stick) unsalted butter (85 grams)
2 large eggs, room temperature
1/2 cup packed light brown sugar (110 grams)
1/2 cup granulated sugar (100 grams)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 cup toasted hazelnuts, coarsely chopped (58 grams)
1/2 cup semi-sweet chocolate chips (82 grams)
Preheat the oven to 350°F/180°C/Gas Mark 4. Line an 8- x 8-inch baking pan with aluminum foil, leaving a 2-inch overhang on two opposite edges. Cut a piece of parchment paper to fit the bottom. Lightly oil the parchment and the sides of the pan.
In a medium bowl, whisk together ground hazelnuts and baking powder. Set aside.
In the top of a double-boiler, over simmering water, melt unsweetened chocolate and butter. Stir constantly until chocolate and butter are fully combined and mixture is smooth. Set aside and cool about 5 minutes.
In the large bowl of an electric mixer, with speed set to high, beat eggs 2 to 3 minutes, until light and foamy. Add the sugars, vanilla, and salt. Beat 1 to 2 minutes, until light and fluffy. Reduce mixer speed to low. Add the melted chocolate mixture. Mix until combined. Add the flour mixture. Mix until combined. Stir in chopped hazelnuts and chocolate chips. Spoon evenly into prepared baking pan. Smooth the top.
Bake for 25 to 30 minutes, until the top is firm to touch, the cookie is pulling away from the sides of the pan. The top should just begin to crack. Remove from oven, place on a cooling rack, and cool completely in the pan. When ready to serve, using the foil overhang, lift uncut bars from pan. Cut into 16 servings.
Store cookies in an airtight container, at room temperature, for up to three days.
Baker’s Note: For a sweeter cookie, substitute bittersweet or semi-sweet baking chocolate for the unsweetened chocolate. Do NOT use chocolate chips.
Luane Kohnke has been baking since she was nine years old, living on her family’s farm in Wisconsin. She obtained her culinary training at the Institute of Culinary Education (ICE) in New York City. Her first book, “Gluten-Free Cookies” (Sellers Publishing), was published in March 2011. Her other books, published by Pelican Publishing, include, “Sassy Cookies,” August 2013, and “Ancient Heritage Cookies,” October 2016. Her recipe for gluten-free chocolate madeleines was included in the first crowd-sourced cookbook from Chronicle Books, “We Love Madeleines.” She has contributed as a guest writer on various blogs and publications. Several of her cookie recipes were featured in the print and online versions of the New York Times Dining Section and now live in their recipe database. | luanekohne.com
This article originally appeared on Asheville Citizen Times: Gluten-free living column: Living in a shared, non-gluten-free home
