this post was submitted on 23 Aug 2023
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Yup it’s the cross contamination that’s the killer.
It would be a nigh-on 99% “treatment” if coeliacs could tolerate tiny amounts of gluten, as it would allow you to just say “swap these ingredients”. Instead you enter a restaurant and you have to have a deep interrogation on how their kitchen functions; what goes where, bla bla. And if I have to explain, even one more time, that gluten doesn’t “burn off in an oven” I’ll scream.
It's bloody gluten finger food that does my head in. They then touch everything. Nothing is safe.