Gluten-free labeling

Re: Gluten-free labeling

• hlvonb member

  

  December 2013

  @lovesclimbing

  I am not sure if there is a proper way to label them but I personally really like the "Gluten-free" and "regular" option. My 2nd choice would be "Gluten-free" and then nothing on the other plate.

  I personally think that "Without gluten" and "with gluten" may not work as well because people will just glance at the labels and may accidently confuse the with gluten for without, etc.

  Hope this helps.

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• Jen4948 member

  

  December 2013

  I like the "gluten-free/regular" option - I think it's the most straightforward.
  

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• SomethingBeautiful08 member

  

  December 2013

  I don't think there is a right or wrong way, but unless most of the food was also gluten free I would just label the gluten free stuff.
  

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• SomethingBeautiful08 member

  

  December 2013 edited December 2013

  double post
  

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• lovesclimbing member

  

  December 2013

  SomethingBeautiful08 said:

  I don't think there is a right or wrong way, but unless most of the food was also gluten free I would just label the gluten free stuff.
  

  I don't know how much of it will be gluten free or not.  The two hostesses are making food and then also asked if my sister and I (BMs) wanted to bring something as well and we both said yes.  I know what my sister is bringing is gluten free, just by virtue of what it is (veggies and dip).  One of the hostesses is very good friends with one of the gluten-free people who is coming.  So, actually, there will quite likely be a fair amount of gluten free stuff, but I have no idea how much.

  
  

  I was leaning toward "gluten-free" and "regular" but was afraid that sounded weird.  Like "Oh, you guys aren't normal/regular/like-the-rest-of-us because you don't eat gluten" or whatever.

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• doeydo member

  

  December 2013

  "Gluten Free" and "Contains Gluten" might work.  

  
  

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• RebeccaB88 member

  

  December 2013

  I have several friends and family members who are gluten-free due to celiac disease. I'm not sure if you've thought of this or not, but the people I know in this position wouldn't be able to eat out of a bowl of dip that had had non-gf things dipped in it.  For many of them, just the dippers 'contaminate' (for lack of a better word) the dip with enough gluten to cause a reaction.  When have them over, we either keep a separate dish of dip just for them to eat out of, or we serve only gf dippers for everyone, to keep it from being cross-contaminated. It doesn't seem like it's a big deal, but for those who are ultra-sensitive, it is.  My mom's friend even has to find certified gf spices and seasonings, she's so sensitive.

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• jessicabessica member

  

  December 2013

  I would just label the GF ones "gluten free" and nothing for the other items.  However, I was also going to make the point that @RebeccaB88 made.  Put a serving spoon/knife in the dip to discourage people from putting their food directly into the dip.  Even with that, though, people might spread the dip onto a non-GF cracker with the serving knife and contaminate the dip.  If you have guests with a gluten issue, I would only put out GF crackers/bread for the dip.  

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• misssunshine17 member

  

  December 2013

  I'm with Jessica. People will probably double dip/just dip one and might not notice. Unless you maybe have a completely separate table for the gluten free items. 

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• lovesclimbing member

  

  December 2013 edited December 2013

  I was planning to put a scoop in the bowl so people could put it on plates.

  
  

  However, I saw the guest list and I know, at least a little bit, everyone on the list.  The two people that I know who are gluten-free do not have Celiacs.  They choose not to eat gluten because they feel bloated or feel it affects their mood or whatever, so the tiny bit from a cracker being dipped in won't hurt.  In fact, one of the two will eat gluten occasionally anyway, if the thing looks particularly appetizing or if she doesn't feel like putting the extra effort into being gluten-free.

  
  

  Also, I think the hostesses would have let me know if anyone was attending with such a big dietary restriction.

  
  

  I was considering doing all gluten-free bread/crackers just so I wouldn't have to worry about signage, and I may still do that.

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• clarke10 member

  

  December 2013

  I would write "Gluten Free" and not put anything on the other. If the gluten free food is labeled, people will assume there is gluten on one not labeled.

  

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• [Deleted User] member

  

  December 2013

  I think a simple "Gluten Free" card is sufficient.

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• lovesclimbing member

  

  December 2013

  I ended up putting "gluten-free" on the dip and the plate of crackers and nothing on the plate of crackers that had gluten in it.  I decided not to do all gluten-free because those kind are expensive!  Also, I couldn't buy any gluten-free baguette-type bread, and I really wanted that type of bread as one of the options for dipping.

  
  

  And, it turns out, there was a person with Celiacs there who I was not aware had Celiacs.  Toward the end, I saw a couple people dip crackers into the main bowl, but for the part where everyone was actually getting food and eating, no one did so it was all good.

  
  

  Thanks for your help.

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