How nice of you to want to cook for a Celiac. We really appreciate it. If we seem annoying by asking a million questions it is not our intent.  We, like most people, do not like being sick. Getting glutenized can last from a day to 2 weeks or more of feeling like garbage and be very, very unpleasant. Here are some tips.

1. Know what they can’t have.  Wheat, Barley, Oats, Rye, Spelt, and Malts.  Find out if they can have dairy, corn, rice, soy, or nuts.

2. Pick out a recipe and go through the ingredient list.  If you need butter buy a new butter because if you’ve ever put your knife into that butter and then on bread and back into the butter its contaminated and can make a Celiac ill.  Same goes for all condiments, peanut butter, and spices.

3. Go through all the ingredients and make sure you have or buy gluten-free.  If you have favorite brands you like to buy check out their website or call the 800 number.  Same thing for your favorite Grocery stores.  You can even buy Gluten Free Grocery Guides. They make life amazing.

4. Kitchen tools and etc. Strainers hold on to gunk from previous uses and can be invisible to the eye-buy a new one.  Can openers, Pizza Pans, Cast-Iron, Non-Stick, Cutting Boards, and cookie sheets can all make a person sick if even a crumb is on there.

  • Make sure any utensils you are using are clean.
  • Don’t use a toaster that has had “normal” bread in it before.
  • Clean your counter-tops very well.  A crumb can make a person just as sick/cause damage as a whole meal.
  • Stainless Steel and Glass/Ceramic pots, pans, casserole dishes, bowls, utensils, plates are the best to cook with because they are non-porous .  Just wash them by hand to ensure safety.  This  does not apply to strainers, can openers, Pizza Pans, or cookie sheets.
  • Don’t double dip.  Don’t use the same water you used for a “normal” pasta as a Gluten free pasta.  Don’t use the same spoon to mix everything your cooking or to serve everything.
  • If your grilling the grill must be cleaned. If you are cooking for a GF-er don’t cook bread or anything containing gluten on the grill at the same time as their meal. It would be wise to cook the GF version first.  Make sure the sauce your using is GF as sauces drip.

5. If your whole meal won’t be gluten-free and your worried about all your good efforts going down the drain with Uncle Joe putting the stuffing spoon into the steamed veggies…just go ahead and make us a plate before anyone touches the food and put it out-of-the-way.

6. Let us bring something or tell us what you’re having and we’ll bring our own.  It’s no trouble to us.  It took us a LONG time to get this technique under control we don’t expect you to be a pro with one meal.


*After I wrote this I wanted to make sure I wasn’t forgetting anything and I found this article. She makes excellent points as well.