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Ben1704

Having freinds over need to know if what i am serving is acceptable for Celiac person.

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Hello having some friend over that have celiac.  This is what I am planning to server.  is there an issue

Ribeye BBQed over rosemary.

 

Peppercorn sauce (crushed pepper corn, butter, gluten free beef broth, gluten free corn starch)

 

Twice baked potato  ((potatoes stuffing) milk, butter, sour cream, green onion, bacon, cheddar cheese)

 

Garden salad  with either gluten free vinaigrette or ranch if I can find a gluten free one.

 

 Dessert is  chocolate fondue  gluten free chocolate mike with milk and various fruits.

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You may have to also invite me! 😉 Actually the dinner menu looks fine to me, I don't see any issue with gluten there. The main thing would be to be careful of any cross contamination while preparing and serving the meal if you live in a gluten-eating household.

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2 hours ago, Ben1704 said:

Hello having some friend over that have celiac.  This is what I am planning to server.  is there an issue

Ribeye BBQed over rosemary.

 

Peppercorn sauce (crushed pepper corn, butter, gluten free beef broth, gluten free corn starch)

 

Twice baked potato  ((potatoes stuffing) milk, butter, sour cream, green onion, bacon, cheddar cheese)

 

Garden salad  with either gluten free vinaigrette or ranch if I can find a gluten free one.

 

 Dessert is  chocolate fondue  gluten free chocolate mike with milk and various fruits.

I would consult the person...and ask them to supervise. I would never trust eating food prepared by someone who does not know about the disease and Cross Contamination. 

The Ribeye, CC can come from but not limited to, Cutting board (scratches can retain gluten that can not be cleaned off), the grill can have gluten on the bars (suggest cooking on foil), utensils handling the meat, and sauces or seasonings.

Sauce, the butter if the tub has been used before (gluten crumbs from previous use transfer), and if made in a scratched pot or with scratched/wooden utensils that can harbor and transfer gluten.

Potato, good one as you can cook wrapped in foil....again CC with the butter tub, sour cream, etc. If someone has stuck a knife or fork in them after touching to something with gluten good chance to make them sick.

Salad, this is an easy one, DO NOT even have croutons available, -_- Kraft makes gluten-free dressings etc. I personally use only Primal kitchen dressings...but I have to avoid dairy and corn also. 

Fondue is great...but make sure the machine is new or NEVER used for dipping in gluten containing baked goods or crackers. DOUBLE check the chocolate as many brands are not gluten-free or are made on shared lines.

To make another easy one, get foil pouches, filled with fresh herbs and veggies, and put on the grill cooked closed, Bit of fresh garlic, and olive oil or butter. Roasted veggies this way are a great side to steak with potatoes. 

A few other things to consider also, many celiacs have other food issues. You will notice many of us have listed on a post with our food issues. SO ask the person in question about other food allergies or intolerance issues. Everyone is different and many have the go away with healing.
 

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There are a lot of “ifs” here, but what you’re preparing is gluten-free unless it somehow gets contaminated. Since you are conciensious enough to ask here beforehand, I trust you’ll be able to avoid the things mentioned above. Good luck!

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You are a big sweetie to be so concerned and willing to try. 

Ennis listed a lot of things that are very important.  Any herbs and spices need to be labeled gluten free, those have been shown to be contaminated otherwise. 

It's not only the food and ingredients, it's the world that the food was prepared in. 

Don't serve any other gluten foods, cross contamination is just too easy to do, especially if you are inexperienced.

Don't use gluten flour in your kitchen for I believe it's 72 hours that it can hang in the air.

And all the cooking pans and utensils are of concern...no non-stick pans as they can harbor gluten in any small scratches, so don't use them.  Any any regular stainless cooking pans used (without nonstick) need to be scrubbed with something like Bon Ami or Barkeeper's Friend to be sure no residual gluten is in there.  Any use multiple sponges or paper towels so you are not just cleaning it with a contaminated sponge.

Your sponge, cloths, towels are an issue, they can contaminate everything it touches. Clean the kitchen and everything you will use a few times, use a new sponge or paper towels, then use another new sponge for the final cleaning.

Personally, I wouldn't be able to eat at your home unless it is a gluten free home and you are experienced in preparing gluten free food.  A lot of Celiac's would eat there because they either don't know any better or do not want to offend you.  I have seen people do dangerous things at parties (at a recent party, I saw an elderly Celiac get a burger from the grill where buns were being toasted and the flipper used on both buns and burgers, and she ate the burger thinking it was safe but it absolutely was not). 

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