Kate has strict gluten free/Celiac requirements, including ensuring there is no cross contamination. Please know, she and the Samuelson family have immense gratitude for your help in this way, as well as keeping her safe with your generous meals. Store bought, marked as Gluten Free is best if you are not familiar with this type of food safety. Because even microscopic amounts of gluten (wheat, barley, rye) cause severe illness for someone with celiac disease, please follow these safety steps when preparing their meal: • Clean Surfaces First: Thoroughly wipe down counters, stovetops, and utensils with hot, soapy water. Use fresh paper towels instead of a shared kitchen sponge, which can trap crumbs. • Avoid High-Risk Tools: Do not use wooden cutting boards, wooden spoons, or mesh colanders that have touched regular flour or pasta. Freshly washed metal, glass, plastic, or ceramic tools are safe. • Never Double-Dip: Do not use butter, mayo, peanut butter, spices or sauces from jars that have already been touched by knives or spoons used on regular bread, flour or other unsafe ingredients. • When in Doubt, Save the Box: Buy items explicitly labeled "Gluten-Free." Please save or snap a quick photo of the boxes, cans, or ingredient labels so the family can verify them before eating. They truly appreciate your care and support! Hidden Gluten Ingredients: (won't be labeled as "contains wheat", what a wild ride!): • Malt (Extract, Syrup, Flavoring) • Carmel Coloring • Modified Food Starch • Hydrolyzed Vegetable/Plant Protein (HVP/HPP) • Natural and Artificial Flavors • Brewer's Yeast • Soy Sauce Here are Celiac recipes: https://nationalceliac.org/gluten-free-recipes/?srsltid=AU7gw4WDExEOz7FZ2dMzb8qQB_6kTbAog5MS582btarPC2ORtk5lzC8N
Special Notes