How to Prepare for a Gluten-Free Guest

It can be very scary for a celiac person to eat in someone else's house. The first time I visited my future husband's relatives, I was newly gluten-free. I broke down and cried, because no one had warned them and I was so embarrassed about having to explain my requirements and nervous about meeting everyone. Now, years later, I realize there will always be some hosts who make me feel safe and well-cared for, others with whom I'll always be able to find something I can eat, and some who unintentionally make me afraid to eat anything I haven't brought myself.

Preparing food for a guest with food allergies or intolerances is a serious responsibility, because the guest's health is at stake. (In fact, in the case of certain allergies, a life could be at stake.) This doesn't mean you should hesitate to invite a celiac guest on a gluten-free diet -- it just means you need to prepare in some special ways. Celiacs must avoid wheat, barley, rye and most oats. This is tricky, because these grains and their derivatives are hidden in many packaged products. But don't be afraid!

A simple, safe menu would include: plain meat or fish (grilled on a clean grill, broiled, or cooked in a pan with some olive oil or butter), a fresh salad with some olive oil and balsamic vinegar, cooked vegetables (steamed, roasted, or sautéed with olive oil), some safe starch (plain potatoes, corn, rice or kasha), and fresh fruit for dessert. You'll do your guest a great service, however, if you review the following guidelines.

Cook from scratch.

To avoid poisoning your guest with hidden gluten, use whole, fresh ingredients. Avoid "convenience" ingredients such as gravy mixes, soup mixes, bottled sauces, salad dressings, condiments, seasoning mixes, etc.

Only use a packaged product if it's labeled gluten-free.

If your favorite ingredient is not labeled "gluten-free" and you're wondering whether it's safe, call your gluten-free guest and let her be the judge. Note: "wheat-free" does not mean gluten-free.

Involve your gluten-free guest in your menu planning.

The people I feel safest with are the ones who call me in advance, tell me what they're planning to serve, and go over the ingredients for each item with me. I know this is a lot of extra trouble for them. I can't tell you how wonderful and grateful it makes me feel.

Invite your gluten-free guest to bring some food.

If you feel you can't prepare enough food for your gluten-free guest, invite him to bring some of his own. We celiacs would rather bring our own food than eat something that will make us sick. This is an especially good idea if your gluten-free guest is a child. Ask the parents to bring (or send along) some of the child's favorite foods (with enough to share).

Avoid cross-contamination in your kitchen.

Cross-contamination occurs when gluten-free food comes in contact with gluten. Be careful not to prepare gluten-free foods on the same surface used to prepare foods with gluten unless it's been thoroughly cleaned. Make sure your utensils are cleaned after preparing gluten-containing foods. For more information, see our guidelines for avoiding cross-contamination.

Beware of even microscopic amounts of gluten.

It's not OK to stuff a turkey and feed the "outside" meat to a celiac guest, or to add "just a drop" of an unsafe seasoning mix, or to grill the celiac's meat on a grill that hasn't been wiped clean of unsafe marinades. If you've made a mistake and added something that's not safe, let your guest know. He'll thank you.

Avoid cross-contamination at the table.

Along with kitchen risks, certain cautions apply to parties:

• Try to leave croutons out of your salads.
• Wheat-based crackers will contaminate dips for a celiac. Use raw veggies and gluten-free crackers or chips for dipping, or reserve a separate portion of dip for the gluten-free guest.
• If you're preparing soup, remember to set aside an uncontaminated portion before you add any noodles, matzo balls, etc.
• If you place bread at the table during meals, try to keep it away from the celiac's plate. If bread crumbs fall on a loaded plate, the food has been contaminated.
• If you put butter or preserves on the table, open a new stick or bottle and let the celiac guest take some before your other guests have contaminated it with bread crumbs from their knives.

Enlist your other guests, if possible.

Explain that some of your food is gluten-free. No matter how carefully you prepare in advance, if one of your guests uses the spoon from the crouton-filled Caesar salad to serve himself some of the gluten-free potatoes, the potatoes are no longer gluten-free.

If your gluten-free guest is a regular visitor, buy some gluten-free condiments and keep some prepared foods in your freezer.

Most commercial soy sauce, ketchup, mayonnaise, mustard, marinades, etc. are not gluten-free. If your gluten-free guest visits frequently, consider stocking some gluten-free condiments to use when you prepare meals for them. My sister-in-law keeps a supply of gluten-free entrees and baked goods in her freezer for impromptu meals and snacks when I drop by. Some of my friends keep boxes of gluten-free cookies in their cabinets. Look in your local stores, or check out our list of supermarkets and mail-order vendors that sell gluten-free foods.

Give your guest a tour of the food.

Here's another thing that always warms my heart, and it's easy for you to do. Just before everyone's ready to eat, take your gluten-free guest for a tour of the food. Point out what's safe, and what's not. Offer your guest the opportunity to take portions before the food has been accidentally contaminated by the other guests.

Review the following for more information.

• Shopping list of safe items
• Table of off-limits items
• Learning to shop for gluten-free food
• Places to shop
• Preparing gluten-free holiday meals.

If your guest will be coming for an extended visit, you might also want to get some information from a local celiac support group.