Faye Elahi is a gluten sensitive nutritionist with 22 years of experience in special needs nutrition. She has served over 1200 families with food allergies, intolerances, gastrointestinal and neurological disorders associated to Celiac disease, Attention Deficit Disorder, Hyperactivity disorder, and Autism Spectrum Disorders. She’s also been an advocate for gluten-free college students, helping over 250 college celiacs and gluten sensitive students, for over twenty-five years. Check out her twitter and website, Gluten-Free Nutrition for Life, and don’t hesitate to reach out to Faye with any questions! I’m always glad to see another person advocating for college celiacs, as our demographic is sometimes pushed aside or forgotten about! I hope you find the post helpful, as it deals with strategies that should be implemented in order to accommodate those with celiac disease and gluten intolerances. Enjoy!
Strategies to Implement a Gluten-Free Menu in College Cafeterias:
by Faye Elahi, M.S. Gluten Sensitive Nutritionist
The following are strategies that must be implemented in cafeterias and kitchens where gluten-free foods are offered safely:
1. The chef and kitchen staff , as well as food service directors must be trained and knowledgeable in storing, preparing and cooking gluten-containing food separate and away from gluten free foods. The digestive tract of celiacs and gluten intolerant students is very sensitive; amounts as small as 1/5 of teaspoon of gluten or contaminated hands touching gluten before handling gluten free foods are enough to cause damage!
2. The cook and staff should prepare gluten-free dishes such as hamburgers or battered chicken or pizza or pasta upon request so they are prompted to use a designated gluten-free prep and cooking area as well as fresh gloves.
3. In the interest of time, and depending on the number of celiacs enrolled at the school, separate pots of boiling water must be ready at all times during service hours to cook gluten-free pasta upon request.
4. To reduce miscommunication, there should be at least 2 trained kitchen staff members; one in the front and one in the back, known to all Celiac students so that they are able to place their gluten-free orders.
5. There should be designated skillets in the back to toast buttered gluten free breads for grilled burgers, grilled cheese, etc… upon request.
6. Gluten free chips and cookies or other packaged foods should be stored in a separate cabinet/ area the back leaving no room for cross contamination.
7. For breakfast, plain bacon or ham or meats (free of malted barley, wheat starch, wheat bran, or any other wheat, barley, or rye, or spelt ingredients), fresh potatoes, and eggs are safe. Gluten free cereals like Rice Chex by Rice Crispies or gluten free Corn Flakes are safe.
Also gluten free Bisquick pancake batter or equivalent must be used to prepare gluten free pancakes.
8. To keep gluten-free dishes fresh, they should not be prepared unless asked. Fresh is Best!
9. At least one hot food line gluten-free entrée should be labeled as such so the students are aware.
10. Traveling athletes on a gluten-free diet should notify the food service director ahead of time how many boxed meals they need so “traveling lunch boxes” are made.
These meals would just be deducted from their meal plan.
The following are gluten-free foods with some brands that are safe:
Fresh fruits, vegetables, potato, corn, rice, quinoa, beans (if canned without spice mixture) are safe.
Udi’s or Rudi’s or Canyon Bakehouse sandwich breads are fine for grilled cheese sandwiches or just toast.
Tinkyada or plain rice or Mrs. Leepers corn pastas are safe.
Udi’s frozen pizza crusts are available for toppings to be placed on top and baked in 10 minutes. Otherwise, the chef could make several gluten free pizza crusts at a time with a gluten free all purpose mix that can be frozen for later use.
Warning:
Potato chips with added flavoring like Tostitos are NOT GLUTEN FREE ! Just plain 100% corn or potato chips are.
Salad dressing usually are NOT GLUTEN FREE due to spice and herb mixtures containing regular wheat flour in them to prevent caking!
Providing simple oil and vinegar is the best dressing!
The average barbecue sauces or marinades are NOT GLUTEN FREE!
Best spices are individual ones that are mixed by the chef on premises.
Hunts Ketchup is gluten free.
Faye Elahi’s book Ready, Set, Eat is used at many college cafeterias as a recipe book and reference book with a complete shopping guide. This book could be ordered on amazon.com
The Corporate Celiac 