Anonymous wrote:

Anonymous wrote:A cutting board I can see, but I think it's over the top to have GF cookware for occasional guests.

Toasters would be a source of cross contamination and you might need two of those or buy the toaster pockets.

17:12 here.... The fear (at least for my cousin) is that something like a skillet can get scratches in it over time, and flour residue can get ground into those nicks and scratches. It might be ok for one meal, but when she's staying with me for a week, it could build up and really start to bother her. I don't think the extra $50 worth of cookware is a huge imposition, and the alternatives would be to eat out every meal (more expensive than the cookware, and also very difficult to avoid cross-contamination), let her get sick, or she doesn't come to visit. I'm not going to make a guest eat granola bars for a week.

I get where you're coming from. It's possible that trace amount of flour residue could be in a non-stick or cast iron skillet, but stainless steel should be fine.

Anonymous wrote:A cutting board I can see, but I think it's over the top to have GF cookware for occasional guests.

Toasters would be a source of cross contamination and you might need two of those or buy the toaster pockets.

17:12 here.... The fear (at least for my cousin) is that something like a skillet can get scratches in it over time, and flour residue can get ground into those nicks and scratches. It might be ok for one meal, but when she's staying with me for a week, it could build up and really start to bother her. I don't think the extra $50 worth of cookware is a huge imposition, and the alternatives would be to eat out every meal (more expensive than the cookware, and also very difficult to avoid cross-contamination), let her get sick, or she doesn't come to visit. I'm not going to make a guest eat granola bars for a week.

Try The Green Spoon

That is crazy. I have celiac's and I take responsibility for myself. I take food with me when I travel....I eat what I know is safe and if I am not sure, I eat a GF granola bar or something in the bathroom. I hate making my celiac's a burden on others.

Sorry, OP.

A cutting board I can see, but I think it's over the top to have GF cookware for occasional guests.

Toasters would be a source of cross contamination and you might need two of those or buy the toaster pockets.

OP - will they eat food from your kitchen if you get dedicated GF cookware? This might be worth investing in if they will come to visit again with any frequency in the future.

I have a cousin with Celiac who comes out about once a year. I haven't replicated my entire kitchen, but I do have a basic "cooking starter kit": GF-dedicated cutting board (one of the worst for cross-contamination), skillet, big pot (rice / soups / GF pasta), and a couple of other items. It does kinda limit what I can cook, but it's fine for a week or so of meals. I do use those items the rest of the year, but only for GF food - like, I would use the GF pot to cook rice or a GF soup, but not regular pasta. So the cookware isn't only used for their visits.

One easy way to keep it separate is to get all of your GF cookware in a specific color - the trick is to make sure that everyone in your household knows that the green items are for GF only - don't grab the green skillet for making a grilled cheese sandwich! You could also keep the GF equipment on a separate shelf or cupboard, or even box it away between visits if you don't need it.

If they won't do that - I think your best bet will be takeout from places that do GF. Prepared foods from a place like MOMs or WF are a great idea. Or see if there's a local family on one of the Celiac support groups that would like to make a little extra money this holiday season. I doubt you'll find a professional personal chef with a dedicated GF kitchen.

OP here are some links you might find helpful:

Grocery:
WF: http://www.wholefoodsmarket.com/products/gluten-free-products.php
TJ: http://www.traderjoes.com/dietary-lists/gluten-free
MOMS: http://www.myorganicmarket.com

Restaurants with GF menus or know how to prepare GF:
Lilit Cafe
Chef Geoff’s
Jose Andres & Black Family restaurants
Outback, PF Changs
Firefly

Anonymous wrote:Thanks for the resource, I will check there. I would cook myself but the folks visiting have Celiacs and are *very* concerned about cross contamination. As in, they won't eat a thing if it's prepared in my kitchen.

OP, that is insane. I have a parent with celiac, and following rules to prevent cross-contamination is similar to preventing cross-contamination when preparing raw meat. Cross-contamination can be an issue in bakeries b/c of particles in the air or food processing facilities where different foods are processed on the same machines but can be easily be prevented in a home kitchen.

Do these people ever eat out? There are lots of restaurants that can prepare foods GF and vegetarian.

Thanks for the resource, I will check there. I would cook myself but the folks visiting have Celiacs and are *very* concerned about cross contamination. As in, they won't eat a thing if it's prepared in my kitchen.

Wow, I have Celiac disease and don't know of one. Maybe ask the area Celiac support group for recs.?

http://www.dcceliacs.org/

OP here -- forgot to say this is for DC-area.

Hi, I'm looking for recommendations for a personal chef that specializes in gluten free, vegetarian meals. I am hosting visitors, or the holidays and would need GF vegetarian meals to be prepared and delivered. There is a preference for food prep to occur in a 100% GF kitchen.