Gluten is the generic term for the proteins found in grains. The proteins found in wheat, barley, rye and commercial/mainstream oats (think Quaker Oats) are not acceptable for those following a gluten-free diet. Commercial or mainstream oats contain gluten due to how they're grown, harvested, transported and processed. Certified gluten-free oats are acceptable for some celiacs.

Just about everywhere! Bread, pizza, cake, cookies, crackers, pasta, cereal, soups, sauces, beer - just to name a few foods. Many processed foods contain gluten in some form or another. It's very prevalent in the Standard American Diet.

Gluten provides the structure, the framework – it holds everything together. It gives that chewy texture that is desirable in many foods like bread & pizzas. It also makes a lot of people sick.

A study appearing at the International Celiac Symposium 2017 India, shows it's quite difficult to destroy gluten with temperatures used in customary cooking methods. And when it is destroyed [requires temperatures in excess of 392F for extended period of time], it's not safe to eat [not that gluten is safe to eat in its un-carbonized state...]

Read more: http://bit.ly/GIGECW-Heat-Destruction

Introduction

Dietitians have long been discouraging consumers with celiac disease (CD) from ordering gluten-free foods cooked in shared fryers at restaurants.

This recommendation is based on presumed gluten exposure versus evidence-based research that gluten cross contact occurs. To the best of the authors’ knowledge there is no published data on gluten levels of gluten-free foods after cooking in shared fryers.

The lack of evidence of cross contact contributes to confusion among consumers, especially when gluten-free foods cooked in shared fryers (e.g., fries) are marked as gluten-free on some restaurant menus.

The purpose of the present study is to help inform consumer recommendations by assessing gluten levels of fries free of gluten-containing ingredients cooked in shared fryers with wheat.

Results

The sandwich R5 ELISA found quantifiable levels of gluten in 9 of 20 (45%) orders of fries ranging from 7 to > 84 parts per million (ppm)(above the highest standard) (Table 1).

Five orders (25%) of fries tested above 20 ppm of gluten.

Fries from 6 of the 10 (60%) restaurants were found to contain quantifiable levels of gluten in at least 1 of the 2 orders, with fries from 4 of these 6 restaurants found to contain levels above 20 ppm of gluten in at least 1 of the 2 orders.

The competitive R5 ELISA found gluten in 3 of the 20 (15%) orders of fries ranging from 14 to > 283 ppm gluten (above the highest standard).

Summary

Results of this assessment suggest that gluten cross contact may occur when gluten free foods are cooked in shared fryers with wheat. While a much larger study may be warranted, it remains prudent to advise consumers with CD to avoid foods cooked in shared fryers.

It is impossible for a consumer to know how much gluten is in fryer oil and how much gluten may end up in an order of fries. Shared holding trays, scoops, and fryer baskets also are sources of potential cross contact.

The gluten levels reported in this investigation are likely underestimates due to the limitations of the analytical methods available for gluten analysis of foods heated to high temperatures

Store gluten-free foods on the top shelf of pantry or fridge. Gluten will not fall into gluten-free food.

Store GF items in well marked, sealed containers.

Do not purchase food from bulk food bins. Highly contaminated.

Purchase only GF Certified grains & flours. Including oats - no commercial oats (think Quaker Oats).

Flour particles can remain airborne for up to 24 hours. Only prepare gluten-free foods after a thorough cleaning and before gluten foods.