Gluten at Your Dentist? Many dental products contain that pesky allergen.

You, The Gluten Detective

When you are first diagnosed with a food allergy or with an auto-immune disease that is triggered by food, such as celiac disease, the path to removing an allergen seems fairly obvious, especially when it comes to gluten. You remove bread and pasta. Then you start reading labels. Then you start looking up words. You, or your child/mother/sister/brother/husband... begin to feel better and stop having reactions until one day, another reaction occurs and you have no idea "what you did wrong." After you finish flogging yourself, you become a detective and go through the list:

1. What did I eat?

2. When did I eat it?  Could I have a reaction that wasn't immediate?  Did I make a mistake today or was it several days ago with something new?

3. Could I have developed an allergy or sensitivity to something new (here's a list of the different types of food reactions)?

4. What did I do wrong? Could it be somewhere that isn't obvious (read the list of surprising place for hidden gluten here)?

If you are allergic to gluten, have gluten sensitivity, or have celiac disease, your detective work centers around that pesky composite of gluten proteins (glutenin & gliadin) found in wheat, rye, barley, triticale, spelt, and some other grains. Your beauty cabinet is your next suspect, because you had heard that gluten can get into your eyes, nose, and mouth through cosmetics and personal care products (read more about cosmetics here).  Supplements and medications are next - could they contain gluten?  Yes they can (read more about supplements and medications here).

BUT THE DENTIST?

Common Gluten-Containing Products in Your Dentist Office (& in Your Home)

I began suspecting that gluten was in my toothpaste because I would wake up about an hour after I went to bed with my heart racing, my intestines, spine, and knuckles swelling, and I wondered what on earth I could have eaten. I did my detective work and found that toothpaste commonly cotains gluten, but it is not found in common language on the label. I switched to Desert Essence gluten-free toothpaste and felt relief immediately.

But after a few days, I had the same thing happen. At 10pm I was tired and ready for bed. I was relaxed and felt like I could sleep for a fortnight. I brushed wtih gluten-free toothpaste, then I flossed with minted dental floss. I'd go to bed and wake up an hour later - again with heart racing, intestines and joints swelling. I went through every possible scenario and the ONLY item that went into my mouth or any other mucous membrane that I had NOT thoroughly researched was the dental floss. I stopped using the dental floss and the next night slept like a baby and after two nights woke up swelling-free.I now use unflavored, unwaxed dental floss and that seems to be fine.

This also made me stop to think. What about the dentist? I always feel pretty crappy after a dental cleaning. I've been avoiding the dentist and it could be for a number of reasons, but I've learned to listen to my intuition - something is making me sick at the dentist.

In my next step of detective work, I found that gluten lurks in many common dental products:

1. Toothpaste

2. Flavored polishing paste

3. Topical anesthetic

4. Fluoride commonly used in many dentist offices

5. Dental Gloves: Make sure they are not powdered. They can be powdered wtih starch, usually starch that contains wheat or could be corn starch cross contaminated with wheat.

6. Dental Floss: unwaxed and unflavored flosses are your best bet, but double check that your dentist has gluten-free floss.

7. The Dentist Mask: the mask itself might not contain gluten, but your dentist may not change the mask between patients and after using gloves that contain gluten. Just request that the mask be changed before your dentist and the assistant put on their gloves and treat you.

8. Clean Hands: Most dentists, of course will wash their hands before putting on their gloves and before treating you. Just make sure that your dentist understands that after handling a potentially gluten-containing product, that he/she and the assistant need to wash their hands before handling anything that they use for you.

9. Orthodonic Retainers & Bite Splints:  A new case study found that a girl was having trouble going into remission from celiac disease because of her retainer.  Gluten is a common additive in plastics. Read more about this study, here.

10. Mouthwash: some mouthwashes - at the dentist and at home, contain gluten. Dental products are not regulated by the FDA, like food is (although tye should be they are going in our mouth!!), so gluten may not be disclosed in the ingredients.

The Moral of the Story?

Check with your dentist before your next visit to see if they are "gluten literate." In other words, do they know, without a doubt, what ingredients are in the products that they use? Do they treat patients with celiac disease and gluten allergies? Gluten might not appear in the ingredients, since by law it does not have to for these particular products (yet). If your dentist office isn't able to or won't properly research the ingredients, ask for alternatives, or find a gluten-free dentist.

As I was working on this article, I ran across another today (serendipity) about a dentist in Boulder Colorado who specializes in gluten-free dentistry!  God bless Boulder, they are the good guys on the cusp of many a food fight. Maybe there is a gluten-free dentist in your town. I'm working on my own dentist right now to see if he can accommodate those of us with food allergies and celiac disease. People might laugh at a sign reading, "Gluten-free Dentist" but there are a lot of us who need one!

Companies Who are Claiming Gluten-free Status

(This list was begun on 10/29/2013. Please use this as a guide, but double check everything yourself against your own allergies & needs. Sometimes companies change formulation or policy, and The Tender Foodie may not be aware of this. Thank you!)

• Oral B Dental Floss
• Oral B Stages Toothpaste (does not say anything about other toothpaste lines)
• Desert Essence Toothpaste

 UPDATES

Update 3/4/2014: Here is a post on Triumph Dining indicating that the study findings were not conclusive - that the plastics in the retainer material may not leach out enough over time to cause alarm.Two dieticians, Amy Jones, MS, RD and Tricia Thompson, MS, RD, contacted the lead author of the study and came to this conclusion:

Amy Jones, MS, RD and Tricia Thompson, MS, RD

The original study led the dietitians to contact the lead author. After discussing, both were still not convinced of the retainer’s guilt in the diagnosis. Due to the half life of tTG (which is 6 months) and an outdated report on the contents of methylmethacrylate (from 1971), Amy Jones and Tricia Thompson concluded that “enough gluten would leach from the retainer to cause an increase in tTG levels seems a bit extraordinary.” - See more at: http://www.triumphdining.com/blog/2014/03/04/is-there-a-link-between-orthodontic-retainers-and-gluten-intolerance/?utm_source=Triumph+Dining+List&utm_campaign=c4ab154054-Newsletter+7%2F23%2F13&utm_medium=email&utm_term=0_c9c15f454b-c4ab154054-122078121#sthash.PFDy2d3Q.dpuf

 The original study led the dietitians to contact the lead author. After discussing, both were still not convinced of the retainer’s guilt in the diagnosis. Due to the half life of tTG (which is 6 months) and an outdated report on the contents of methylmethacrylate (from 1971), Amy Jones and Tricia Thompson concluded that “enough gluten would leach from the retainer to cause an increase in tTG levels seems a bit extraordinary.

This may put some fears to rest, but this will be an interesting study to follow.

Best Allergen-Free Chocolate 2013

Since I am a chocolaholic, I will always be on the lookout for the best chocolate for baking, cooking, eating and giving.  Here is a start to my list.  I'll keep adding to it and letting you know what else I find out, and publish a new one every year! So let me know your favorites and why.

Cooking, Baking & Confections

Barry Callebaut - North America - DARK CHOCOLATE

Barry Callebaut dark chocolate is used by confection makers, restaurants and bakers world-wide because it is a fantastic chocolate.  The North American factory is a dedicated dairy-free facility, and they test for dairy.  The North American factory also does not produce any gluten or nut products, however, they do not test or monitor sourcing. I use this chocolate for many recipes. 

• Dairy Free (processed on a dedicated dairy-free, dark chocolate North American factory line & tested for milk.)
• Kosher Certified
  
• Vegan (no animal products are processed on their dark chocolate line)
• Soy: Contains small amounts of soy (soy lecithin is used for consistency)
  
• **Gluten: currently, gluten products are not processed in the North American Factory, however, there is no testing for this at the moment. 
• **Nuts: currently, nuts are not processed in the North American Factory, however, there is no testing for this at the moment.  Some European factories do process nuts, so please do your own research.
• Organic Status: not certified organic
• GMO Status?  Currently Unknown.
  
  **It's always best to do your own research and match your personal allergens with those of the company.
  

www.barry-callebaut.com

RECIPES

Check out Tender Palate's gluten & dairy-free recipes for Almond Cognac Truffles (contains nuts) & for our Coconut Truffles  using Callebaut.

Navitas Naturals Raw Cacao Powder

UPDATE 5/13/16

PLEASE NOTE: Navitas started producing tapioca in their factories some time ago, so I am no longer able to use their products because I have an anaphylactic response to tapioca. however, I picked up a package this week to show a friend, and the allegen statement has changed. It states that it processes  in a factory that also produces wheat, dairy, peanuts and more. Please check with the company and the label to be sure that this product is safe for you to consume if you are sensitie or allergic to the top 8 allergnes.

"All of Navitas Naturals products are inherently gluten free and vegan. We do not source or process anything with gluten and therefore our entire production facility is gluten free. We do not have a gluten free certification at this point nor do we test for parts per million for each product, but are working toward doing so for the near future. Our foods are also all dairy free. Again we do not test for parts per million at this time, but no dairy is ever present in our facility."

~Arthur Mullin, Navitas Naturals, IN 2013

• No Gluten: not sourced or processed with gluten, but not tested. In the process of getting gluten-free certification and performing a ppm test for gluten-free certification for raw cacao. Navitas Power Snack line is gluten-free certified.
• No Dairy: no dairy is present in the facility, but not tested for dairy at this time.
• Tree Nuts:  facility processes tree nuts, but handles cashews only.
• Soy: We do not test for parts per million for soy or peanuts. Our superfoods come from around the world and are grown in natural, native habitats. The risk for cross contamination with gluten, soy, or other legumes is extremely low and/or unlikely.
• Peanuts: We do not test for parts per million for soy or peanuts. Our superfoods come from around the world and are grown in natural, native habitats. The risk for cross contamination with gluten, soy, or other legumes is extremely low and/or unlikely.
• Sulfite Free: None of Navitas Naturals products contain sulfites
  
• Organic: All products are certified organic and use minimal processing methods such as freeze-drying. The facility is certified organic.
• GMO Status?  Navitas Naturals products are Non-GMO Project Verified! That means they’ve met the rigorous standards of the Non-GMO Project- an independent non-profit reviewer that ensures products are made according to best practices for GMO avoidance. Organic Facility. Under current FDA regulations, no GMOs are allowed in organic foods.
• Certified Kosher: "Most of our products are certified kosher through Earth Kosher. You can find more information at www.earthkosher.com."

Read the labels for your particular allergens at:  http://navitasnaturals.com

UPDATE 5/13/16

Navitas started producing tapioca in their factories some time ago, so I am no longer able to use their products because I have an anaphylactic response to tapioca. however, I picked up a package this week to show a friend, and the allegen statement has changed. It states that it processes  in a factory that also produces wheat, dairy, peanuts and more. Please check with the company and the label to be sure that this product is safe for you to consume if you are sensitie or allergic to the top 8 allergens.

RECIPES

Here's a recipe for a 14 allergen free (also not nuts/peanuts) Not Yo Mamma's Chocolate Mousse Tart & Chocolate Squash Muffins using Navitas Raw Cacao. Both are soy-free, egg-free, gluten-free, dairy-free, tapioca-free.

Enjoy Life Semi-Sweet Chocolate Chips

& Bittersweet Chunks

This is a great little chunk. The chocolate is very good, high quality and can be used in most of your baking needs. I've even used it to make truffles, which surprised me that these chunks would work for confection. Enjoy LIfe chocolate products do contain tapioca.

• Free of the 8 most common allergens (NO wheat, dairy, peanuts, tree nuts, egg, soy, fish, or shellfish. Also made without casein, potato, sesame or sulfites).
• Nut-free (tested and produced in a dedicated nut-free and gluten-free facility)
• Gluten-free  (tested and produced in a dedicated nut-free and gluten-free facility)
• **Dairy-free (tested)
• **Soy-free (tested)
• **(produced in a facility that also processes dairy and soy, but produced on a dedicated dairy-and soy-free line.  Ingredients have been additionally tested for the presence of dairy and soy)
• Contains Tapioca
• GMO status?  Currently unknown.
• Organic Status? Not organic

Read the labels for your particular allergens at: http://www.enjoylifefoods.com

RECIPES

Here's a recipe using these chunks/chips for Coconut Cream Muffins & Brownie Tart

Giving & Eating

Eating Evolved - The Primal Dark Chocolate Company

Eating Evolved Vanilla Latte TruffleI have not yet tasted these incredible looking treats myself, but am adding them to this list because I've read other reviews which loved them. It is also rare to find a chocolate product that has no dairy, soy, gluten, or tapioca in it.  I corresponded with Eating Evolved on Facebook to find out more specific information on how they handle common allergens.  Here is what they said:

Our chocolates are completely gluten, dairy, soy-free and is made in a facility that is free of those allergens. We do have three flavors of Primal Chocolate that contain nuts (banana walnut, coconut almond, and fig & almond) so our facility is not nut-free.

No Gluten: no gluten in the ingredietns and made in a gluten-free facility but is not yet tested for gluten. Gluten testing is in the company's future plans.

No Dairy: no dairy n the ingredients and made in a dairy-free facility but is not yet tested for dairy. Dairy testing is in the company's future plans.

No Soy: no soy in the ingredients and made in a soy-free facility but is not yet tested for soy. Soy testing is in the company's future plans.

No Tapioca: ingredients are tapioca free

Organic Status: All ingredients are organic except for the coffee beans used in the Maple Bacon Mocha Truffle and the Vanilla Latte Primal Chocolate. The estate that produces the coffee beans is Passive Organic and the family that owns it does not allow chemicals (herbicides, pesticides, etc.). Click here to find out more about the coffee beans they use.

All of our ingredients are organic except for the coffee beans used in the Maple Bacon Mocha Truffle and the Vanilla Latte Primal Chocolate. The estate that produces the coffee beans is Passive Organic and the family that owns it does not allow chemicals (herbicides, pesticides, etc.). Click here to find out more about the coffee beans we use. - See more at: http://eatingevolved.com/?page_id=78#sthash.4c8jgRWA.dpuf

Tree Nuts: Certain products contain nuts

Peanuts: Though there are no peanuts in Eating Evolved products, nor are there any in their facility, Some of their ingredients that they get from other vendors are packaged in facilites that handle peanuts.

http://eatingevolved.com/

Righteously Raw

This is dark stuff, and I love, love, love it. If you haven't had raw chocolate that isn't too sweet, this might be a palate changer for you. The chocolate is developed to contain many phytonutrients from superfoods, including the raw cacao itself. I always feel like I feel better after I eat one of these bars. I don't think its my imagination! The acai and maca are my favorites. The caramel, which I also like, is an acquired taste (it doesn't taste like typical caramel), as is the rose. But I wouldn't kick them out of my shopping cart.

No Dairy: Certified Vegan, no dairy in the facility

No Gluten: Facility is free of gluten / wheat

No Soy: Facility is free from soy

No Peanuts: Facility is free from peanuts

No Nuts: Facility is free from nuts

PLEASE NOTE: I have a call in to discuss any testing that they do, and to see if any of their suppliers have allergens in their facilities. Stay tuned for more info on that.

Ceritifed Kosher

Certified Organic

GMO Status: part of the non-GMO project (love that)

Indie Candy 

Indie Candy makes allergen-free confections for Tender Foodies of all kinds.  Their truffles are very good, and they cater to several special diets. They offer selections that are:

• Gluten-free
• Dairy-free
• Soy-free
• Nut-free
• Kosher
• Vegan
• Feingold Diet Approved
• Contains Tapioca
  

www.indiecandy.com

Check out what The Tender Foodie has to say about Indie Candy in our Review.

A Peek Into My Day Planner - by GF Pastry Chef, Kyra Bussanich

 Kyra Bussanich (right) as she prepared to go on Food Network's Cupcake Wars. Pictured with Jackie, her lovely assistant on the show, and a manager at Kyra's Bake Shop..

Kyra is one of the most well-known gluten-free bakers in the U.S. right now, and there are two reasons for that: 1) she is an amazing pastry chef  2) she works really, really hard. She's given us a behind the scenes look into her experience as a competitor and 2-time winner of Food Network's Cupcake Wars, now she is giving us an inside look into her day to day life as a new cookbook author. 

BY KYRA BUSSANICH, Author of "Sweet Cravings: 50 Seductive Desserts for the Gluten-Free Lifestyle"

5:48am My alarm goes off with its insistent buzzing and it takes me time to shake off the grogginess enough to realize that I have to wake up. I hit the off switch and roll out of bed. My dogs jump up with me and run to the patio door to be let outside.

6:15am I'm showered and dressed, the dogs have been fed, and I pour myself a giant cup of coffee (merely my first for the day). I add one packet of stevia and a hefty dollop of heavy whipping cream to it, because that's how I roll. Cream, like bacon, makes everything better! I head into the bathroom to layer on makeup—I'm soon heading to do a segment on the local ABC affiliate so I need to apply it just a little heavier than usual to accommodate the studio lights.

7:04am I back into a parking space in front of the bake shop and open the rear doors. I will be making Creamsicle Cupcakes from my book (page 88) on air and need to have all my ingredients, as well as cupcakes in various stages of "doneness" for the camera. I load up a milk crate with bowls, spatulas, a whisk, mascarpone, eggs, orange juice and a box of our dry cake mix. I only have 7 minutes in the segment, so I am taking every shortcut I can. In addition to the cupcake ingredients, I have breakfast for the cast and crew (gooey cinnamon rolls, scones, and Everything bagels).

7:45am Traffic was extremely heavy getting across town but I'm a little early so I swing by the local coffee shop that is 2 blocks from the studio and grab another cup of coffee.

Here's the segment!

9:18am The sound technician removes my mike, tells me how much fun my segment was, and thanks me for bringing in the extra treats. She informs me that the production booth is going crazy for the cinnamon rolls and that no one can believe they're gluten-free!    

10:30am Back to the shop, I drop off the dirty dishes from the news segment and pick up the ingredients for my next event, a book signing and baking demonstration at Williams Sonoma. The girls are making biscotti (also from the cookbook) and it smells good. I snag the end pieces as they’re slicing the cookies. At times like this, I am SO thankful for the awesome team I have at the bake shop helping me prepare for all the events!

11:12am I park in the lot beneath the Williams Sonoma and start carting my supplies upstairs to the demo floor. In addition to the ingredients and equipment I will need for the mini S'Mores tartlets, I have a pack of brand new gold and silver sharpies for book signing.

2:20pm The past several hours have been a blur with people watching me bake, tasting my samples, buying books and BUY THE COOKBOOK!asking me questions on a deeper level about gluten-free baking. I love my job! Driving back to the shop, I return my travel planner friend's call. She's left me a message about an upcoming gluten-free cruise I'm doing, and I have time to chat and answer her questions while I head back to Lake Oswego.

3:00pm Lunch time! I keep a stash of healthy treats in the staff fridge at the bake shop and pull out some slices of pepper turkey, a few string cheeses, a packet of Justin's Nutbutter (maple almond), and an avocado, which I dice and drizzle with 25 year aged balsamic vinegar and salt and pepper. This, along with a big bottle of fizzy water, will (mostly) tide me over for the next few hours.

3:29pm The phone rings with my afternoon interview for Delight Gluten-Free magazine. Kristin and I have a lovely discussion about my experiences learning to bake gluten-free. She asks me, if I could have anyone over to dinner, who would I have and what would I make. I think about this for a minute and ask if I can invite more than one person. "Sure!" Kristin responds. The invitation part is easy: Oprah, Dr. Oz, Martha Stewart, Ina Garten, Rachael Ray, Giada de Laurentiis, and my mentor Laura Byrne Russell. The hard part is figuring out what I would make for these heavy hitting idols of mine. I settle on garlic roasted chicken, rosemary whipped parsnips, lemony kale salad with parmesan and slivered almonds, and for dessert: Chocolate Mousse Meringue Pie and Lilikoi (passionfruit) Chiffon Pie. An occasion like this calls for (at least) 2 desserts!

4:45pm I've spent the last hour answering emails and in discussion with Jackie and Jen, managers at my shop making plans for next week's events, and it's time to head to my next class: a baking class for the Portland Culinary Alliance, I'll be demo-ing in a space I'm not accustomed to, so I don't know how the ovens will run, or how clean the kitchen will be.

5:39pm Lauren, the class coordinator, offers me something to eat before I begin the class, since it will be 4 hours before I can really eat dinner. I eat a millet burger, some kalamata olives and more fizzy water, and then tie my hair up and wash my hands in preparation for the class. My contacts are starting to bother me, so I have switched to glasses for this class. I look like I''m pretending to be a grownup.

8:52pm The class wraps up and there is a line of people waiting to have a few words with me and ask me to personalize their copy of my book. One woman tells me she has been afraid to try baking since she went gluten-free, but the tips and tricks I have shared during the class have inspired her to buy some gluten-free flours and start playing in the kitchen. I am humbled and honored.

9:16pm I pull into my driveway. My puppies are waiting at the door for me, wagging their tails so hard, their little bodies are curving into jelly beans. My husband is lounging on the couch and I grab an apple and plop down next to him to watch an episode of one of our shows (currently, it's House of Cards).

10:02pm The show is over, so we take the dogs out, then brush our teeth, I wash my face, and crawl into bed and get ready to do it all again tomorrow. Lights out. Sweet dreams.

You can find her cookbook on Amazon.com!

About Kyra

Kyra Bussanich is the owner of Crave Bake Shop (now Kyra's Bake Shop), and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

More Articles By & About Kyra

Behind the Scenes of Cupcake Wars w/Kyra by Elisabeth Veltman

Kyra's Baking Class Replacing Common Ingredients by Kyra Bussanich

Sweet Cravings: Adventures in Writing My First Cookbook by Kyra Bussanic

Truffle Fudge Brownie Recipe from Kyra Bussanich

Truffle Fudge Brownie Recipe (Paleo Version) from Kyra Bussanich

My Chat with Crave & the First Gluten-Free Winner fo Cupcake Wars by Elisabeth Veltman

Treats and a Toast: Celebrating the release of local Pastry Chef Krya Bussanich's new Cookbook

SEPTEMBER 17, 2013!: If you are near Portland, OR (Lake Oswego), stop by for the book release party for Tender Foodie Guest Blogger, Kyra Bussanich! Congratulations, Kyra on this next super sweet milestone in your career, and in our baking nirvana!

The Oilerie Lake Oswego will be hosting a book signing for local Lake Oswego pastry chef Kyra Bussanich in honor of her newly released cookbook, Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle on September 17th, 2013, from 6:00 to 8:00 pm. The Oilerie Lake Oswego is located downtown Lake Oswego, 438 1st Street, between A& B Avenue, 503-675-6457.

Join Kyra for a toast and some treats showcasing some of the recipes in her new cookbook.  Kyra will also be signing copies of Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle.

Following a severe battle for her health, and a conversion to eating gluten-free, Kyra Bussanich graduated with honors from Le Cordon Bleu and opened her award-winning bakery “Kyra’s Bake Shop” (formerly called Crave Bake Shop) in Lake Oswego, Oregon. Her specialty is "gluten-free, deliciously"- and she quickly became a sensation and picked up national media attention as a “must see when you visit Portland.”

Kyra is a two-time winner of The Food Network’s hit show “Cupcake Wars.” She won even though her recipes are exclusively gluten-free (beating “regular” bakers), with glowing reviews from judges believing it impossible to get such flavor with this “handicap.”

While she started out making award-winning pastries, she's branched beyond desserts to other goods in order to help those similarly with celiac or other autoimmune diseases enjoy delicious items while still adhering to eating gluten-free. With gluten-free quickly becoming a lasting and commonly accepted lifestyle, everyone is searching for “the winning secret formula.” Kyra is delivering it.

 BUY THE COOKBOOK!

Watch this Cute Video

READ MORE ABOUT & FROM KYRA

Behind the Scenes of Cupcake Wars w/Kyra by Elisabeth Veltman

Kyra's Baking Class Replacing Common Ingredients by Kyra Bussanich

Sweet Cravings: Adventures in Writing My First Cookbook by Kyra Bussanic

Truffle Fudge Brownie Recipe from Kyra Bussanich

Truffle Fudge Brownie Recipe (Paleo Version) from Kyra Bussanich

My Chat with Crave & the First Gluten-Free Winner fo Cupcake Wars by Elisabeth Veltman

GLUTEN-FREE COFFEE? When SMALLER IS BETTER.

Slow drip coffee from Rowsters New American Coffee. Photo by Jeff Hage of Green Frog PhotoBY ELISABETH VELTMAN

Photographs Courtesy of Jeff Hage, Green Frog Photo

You walk in.  People are reading, computing, talking, laughing.  You smell that indescribable aroma.  It makes you happy, more alert.  It stimulates your appetite and blood starts rushing to your brain.  

You want that first sip so badly that you open your mouth before your hand hits the cup – but wait. Is it gluten-free?  

“Is this a serious question?” you ask. It is.  For those allergic to wheat, have celiac disease or have gluten sensitivity, it’s like discovering that you don’t have a condom when the pants are already off.

Some coffee contains gluten.

Coffee processing is coming under a new type of scrutiny, because about 25 million are reacting to a protein in gluten called “gliadin”.  Some react right away, some 72 hours later.  Gluten is found in certain grains like wheat, barley, rye, and triticale.  This is particularly important for the growing number of people with celiac disease where even a miniscule particle of gluten can destroy the nutrient absorbing villi in the small intestine.  

Justin, of Rowsters New American Coffee, gave me an education on the perfect cup - 204 degree water and a slow pour. Photo by Jeff Hage, Green Frog Photo

HOW GLUTEN ENTERS YOUR CUP

The gluten hits the beans in two ways.  A powder, used by large companies to keep the beans from sticking to conveyor belts during processing, contains gluten. Like flouring your rolling pin while making a piecrust, the powder keeps the oily beans from sticking to the machines. The gluten, however, sticks to the beans.  Some companies “de-flour” their machines, but it is unclear who is making these changes and how well they do it.

The second means of gluten penetration is through the flavored syrups on the shelf.  Some syrups claim gluten-free status, like Monin, but the safest way is abstinence, or to opt for gluten-free extracts like vanilla or almond, or use real maple syrup!

A coffee roaster at Rowster. So shiny. Me likey. Photo by Jeff Hage, Green Frog Photo

FINDING A SAFE SIP

The beans come to Rowsters green and are roasted on site. Photo by Jeff Hage of Green Frog Photo.
To find the safest beans, I called Equal Exchange and Higher Grounds, made a visit to my local haunts Rowsters, Marie Catrib's and Global Infusion, and corresponded with MadCap.  They all said the same thing:  Small roasters and farmers do not use this powder because they have no need for it on their smaller machines.  Another concern is cross-contamination of gluten at the farm.  Small coffee farmers do grow other crops, but the climate for grains like wheat is vastly different than the high altitudes and temperatures needed to grow good beans.  This means that the beans on small, artisan farms will very likely NOT be stored, shipped or packaged in facilities that also package gluten.  

The closer the shop works with the farmers the more accurate the information, so talk to your shop (and be nice).  Plus, these small coffee growers are craftsmen, as are the roasters and shops that work with them.  If you buy from a Fair-Trade partner, you support the farmers who need the income, and your cup of Joe will be a cup of heaven.  
No condom required.

My nearly finished cup of love. Thanks Rowsters! Photo by Jeff Hage of Green Frog Photo.

Special thanks to Maggie & Jennifer at Higher Grounds for some great info;  Justin and Adam at Rowsters New American Coffee for some great coffee and conversation, and Jeff Hage for these great shots.

About Elisabeth

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth started The Tender Palate & Tender Foodie, for people with food allergies, sensitivities and intolerance. She believes that everyone should live deliciously and have a healthy seat at the table.