As a relatively new coeliac, when summer arrived I panicked slightly – “how do we even have a gluten free bbq?!”. We’d got semi-used to coeliac safe cooking inside, but having a bbq seemed like a totally different ball game. Especially at other peoples houses.
Here’s a few bits to consider:
(1) HIDDEN GLUTEN to watch out for
It seems a little easier to get carried away at a bbq & forget to check each and every labels, especially at other peoples houses.
I’ve written a blog post on “Hidden Gluten: 20 foods to triple check”. The ones that spring to mind for a bbq are some mustards, pre-dressed salad, own brand coke and crisps. Meat too – for example some marinated meats contain wheat in the sauce.
Whilst its possible these are all gluten free, you should definitely double check!!
(2) SAFE CONDIMENTS
Here’s the brands I use that I know are safe:
- Mustard – “New York Deli Style” squeezy pot by Heinz. This does contain Barely Malt Vinger which is always coeliac safe but not suitable if you have a separate barely allergy. More on this here.
- Tomato Sauce – haven’t see a brand that isn’t gluten free. We use Heinz.
- BBQ Sauce – turns out we’re big Heinz fans… we use “Classic BBQ – rich and smokey” by Heinz.
(3) INCREASED CROSS CONTAMINATION RISK
Here’s some of the risks I’ve thought of and how you could combat them:
|Cutlery in condiments – if people are using a spoon to scoop out some mayo from a jar, spreading over their “regular” bun and putting the spoon back into the jar then you can’t use the mayo!!||We use squeezy bottles (its unlikely someone is actually going to touch their bun with the end of the squeezy bottle so it should never come into contact with any other food!|
|Non-gluten free food on the BBQ – You can’t have your gf food mixed with the regular all on the same BBQ.|
Also remember: Heat. Does. Not. Kill. Gluten.
|1: Cook yours inside so its tottally separate|
2: If you’re at someone else’s house, cook yours at home and take it along with you.
3: Use a separate BBQ. Even a cheap, disposable foil one.
4: Use a totally separate end of the BBQ and wrap all your food in tin foil. If your’e doing this, use seperate utensils too and make sure the tin foil hasn’t been touched by your hosts gluteny hands first haha!!
|A dirty BBQ – where gluten might have been cooked on it before||Even if the whole BBQ is going to be gluten free, make sure the BBQ has been cleaned down before use incase the previous BBQ had gluten on it.|
(4) SOMETHING I ALWAYS DO: Plate mine up first.
Sadly, it does mean I rarely go back for seconds but at least there’s no risk of your guests accidentally eating their regular burger then accidentally touching & contaminating all the coeliac safe food.
If you don’t live with a coeliac, its really difficult to appreciate the severity of it and know what precautions need to be taken (I had absolutely no clue before my diagnosis)…its too easy for mistakes to be made!
Just give yourself a massive plate of food to start with 😉
(5) THE BEST BUN for your burger
As voted for by you lovely lot, Genius & Schar Brioche came first by a longggg way!! Next up was Marks & Spencer’s and Morrison’s own brand White Rolls. I’ve tried all of these and definitely recommend them all! They freeze well too.
Hope this helps,