It may be a lot more mainstream, but things are still confusing on the free-from front. You can get mixed messages from labels, waiters, menus, online forums – even doctors.
And people have completely different interpretations of free from. For coeliacs, like my kids and me, we have to be strict and consider cross-contamination with everything we eat. Chips cooked in the same oil as battered fish, toasters, communal butter (I mean, who doesn’t stick the knife back in the tub when buttering their toast?).
But then someone with a mild gluten intolerance, or who has cut it out of their diet by choice, might not be so vigilant. They might not even realise half the things gluten is in. There are plenty of nasty gluten surprises in sauces (such as brown, soya, oyster and Worcester), stock cubes and sprinkles for cakes and hot chocolate. For milk, the sneaky culprits are often crisps, stock cubes (again), some chorizo and sweets. I remember being shocked when I found out I had to say bye bye to my favourite strawberry bon bons.
Then you have the issues around labels and menus. There are several laws around labelling now so things should be clearer. Companies are also allowed to state if something is low gluten or gluten free if they have controls in place for preventing cross-contamination. However, I still see lots of ‘gluten free’ menus in restaurants and cafes… but when I ask if the chips are cooked in the same oil as everything else, I’m told yes. So it’s a no for coeliacs.
Also, barley extract can get your head in a pickle when you are gluten free. The law states companies must highlight it on labels – but often the amount is low enough to be classed as gluten free.
Coeliac UK has done a lot of work finding out if specific brands are safe, which is great if you are a member and get its food directory. Because I continued to have problems after going gluten free, my dietitian advised me to opt for the items that do not list any gluten on the label. We also avoid the ‘may contain’ foods for gluten.
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By Karen Woodford – striving to lessen the confusion for tricky eaters