Three things to be aware of when making gluten-free foods
Gluten intolerant people can become ill through digesting minute amounts of gluten.
It may be an amount so small that it’s not visible to the naked eye that is introduced to the gluten-free food at any of the food preparation stages.
Here are a few things that will significantly reduce the risk of gluten getting into gluten-free foods:
- Check that the ingredients are actually gluten-free by reading the label on the packaging, as some ingredients may be processed on production lines that also handle gluten ingredients.
- Gluten ingredients often have a dust content that can be transferred to many surfaces in the preparation area. Cleanliness of surfaces and equipment is so important when preparing gluten-free foods.
- Plating and serving gluten-free foods is just as much a risk of introducing gluten as the previous stages, from hands, clothing the plates themselves and many other components.
It is sometimes thought that gluten intolerance is simply a food choice for those that are more particular about what they eat, yet it so much more.
Gluten intolerance is a real and sometimes serious condition that has a range of adverse effects on the individual. The symptoms experienced are quite varied and can be serious for acute cases, therefore it’s so important for gluten intolerant people to know that if something is said to be gluten-free, it actually is.