Monthly Archives: May 2011

Gluten Free Summer Tips

This is an email newsletter we received from Bob's Red Mill which has some excellent advise on how to protect yourself from gluten exposure at picnics and BBQ's.  I hope you find the information helpful, and that BRM will post this on their blog so we can link through to it soon!

Gluten Free, Worry Free Summer Tips

Summer is full of picnics and barbeques and, if you’re gluten free, that can mean anxiety at best and disaster at worst. Beyond making sure their food is gluten free, gluten free diners need to think about shared grill space, utensils, condiments and any other place where an unintentional crumb of gluten may lurk (think cutting boards). Once you add little ones into the mix, who knows where that knife was before it got back into the jar of mayo.

The good news is, with a little bit of planning a barbeque or picnic need not be any more anxiety inducing than necessary. Isn’t that the truth of living gluten free in general? Gluten free eaters have to be the most organized people on the planet! Here are some quick tips for making sure your next summer gathering is smooth, gluten-free sailing. To make your summer even easier, we’ve put some of our favorite gluten free products that make good barbeque fare on special for the month of June.

•    First, contact the host ahead of time and discuss the menu. It’s possible that he or she may be able to adjust the menu to make the event even easier for you.

•    For BBQs, if you can bear it, plan to make something that doesn’t need to hit the grill to be tasty. If not, there are a couple of options to keep your food safe.

  • Use a grill basket that you know is safe or aluminum foil to keep your food from the grill.
  • If you know the grill is clean, simply cook gluten free items first or dedicate an area of the grill just for gluten free foods.
  • If it’s somewhere you go often, you may want to invest in a dedicated grilling surface. They typically come in a variety of sizes and are inexpensive.

•    Make or buy gluten free buns. Don’t count on the host to provide them.

•    Bring your own condiments and use them first.

•    Bring your own cutting board and utensils if you need to do prep work.

•    Make sure you hit all of the food lines first, that way your food will still be safe from people accidentally mixing serving spoons.

We hope these tips help and wish you the best of luck in navigating the summer gluten free!

To your good health,

Bob Moore