It’s day five of the 10 Days of Gluten Free blog hop! I am covering topics related to getting started on the gluten free diet. Be sure to visit the other participating blogs listed at the end of this post. Each one is covering a different gluten-free topic and has a great giveaway you can enter.
Understanding Gluten Contamination
Gluten can show up in foods by being part of the ingredients. It can also show up through cross contamination (or cross contact) during the processing or preparation of foods.
When gluten-containing foods are processed, those foods can leave gluten behind on the equipment, particularly dry foods such as cereals and baking mixes. In addition flour and other fine particles can become air born and hang in the air up to 24 hours before settling on surfaces.
When food is prepared in a kitchen that contains gluten, whether at home or restaurant, there is a risk of that food becoming contaminated.
Contamination During Processing
Equipment: Some companies clean their equipment between various products that they run. Other companies use separate equipment for allergy free products, but the equipment is part of the same facility. A few companies have a separate manufacturing facility for gluten or allergy free items. And, of course, there are companies who produce only gluten-free foods.
Labels: When you start reading labels you will notice that some of them contain a statement at the end of the ingredient information that communicates the fact that the food was processed on equipment or in a facility that contains other allergens.
These statements are not required by law nor are they regulated. That means that a product without a statement may still be produced on equipment with other allergens (including wheat). It also means that just because a statement indicates that a food was produced in the same facility as other allergens, it does not mean that it is not produced on the same equipment.
I go into a little more detail about warning statements in the post Reading Labels Part 3.
Contamination During Preparation
If you think of a kitchen like a food processing line, the risk of contamination is the same. Anything that gluten comes in contact with can potentially contaminate gluten-free food.
On Monday I will be talking more about your kitchen.
Shelley Case is giving away a copy of her book Gluten-Free Diet: A Comprehensive Resource Guide. The title is an appropriate description. This book would be useful to anyone on a gluten-free diet.
- This giveaway is limited to U.S. residents 18 and older.
- You are allowed one entry per “10 Days of Gluten Free” blog post for a total of 10 entries on this blog.
- Enter by leaving a comment on this post (and other 10 Days of GF posts)
- The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012.
No purchase is necessary. Odds of winning are based on the number of entries. The winner will be randomly chosen and will be contacted by email. The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen.
10 Days of Gluten Free Continues:
These bloggers have great tips and ideas to share with you. Please stop by and remember to enter the giveaways.
- Resources – Wendy @ Celiacs in the House
- Traveling – Karen @ Gluten-Free Travel Blog
- Eating Out – Heather @ Gluten-Free Cat
- Frugal Tips – Janelle @ Gluten Freely Frugal
- Cooking – Carrie @ Ginger Lemon Girl
- Baking – Jules @ Jules Gluten Free
- Kids – Lynn @ Lynn’s Recipe Adventures
- Lunch Boxes – Tessa @ Tessa the Domestic Diva
- Shopping – Laura @ Gluten Free Pantry