Another one …
Morrisons have had to recall their Chunky Vegetable Curry (canned – 410g – all dates) because wheat gluten, celery and mustard have not been declared on the label.
If you bought this product, don’t eat it; take it back, and Morrisons will replace it for you.
Unfortunately, Morrisons supermarkets have had to recall their own brand Chunky Vegetable Soup, because of a packaging error: Chicken and Vegetable Soup has been packed into Chunky Vegetable Soup packs. As a result, the soup contains gluten, but the packaging doesn’t declare it.
The product being recalled is:
- Morrisons Chunky Vegetable Soup, 330g
- Best before: December 2009
For more information, see the Food Standards Agency.
If you’ve bought this soup, don’t eat it, but take it back for a refund …
Deanna has been in touch to ask me to promote the GFCF Camp Westminster … This is what she says:
Did you enjoy summer camp as a child? Have you been hoping your child would have the same opportunity to learn and grow in a summer camp environment? This can be difficult, even impossible, if your child struggles with food related health problems. That is why Camp Westminster on Higgins Lake in Michigan (www.campwestminster.com) is offering three GFCF menu opportunities for camp in 2009.
The specialty foods prepared for camp will be free of gluten, casein, milk, lactose, wheat, oats, rye, barley, peanuts, and derivatives of these foods. There will be milk to drink for those who use milk. If your child has other food sensitivities, contact us to discuss accommodations. Whether your child has allergies, sensitivities, or intolerances, we hope to meet their needs. Food preparation will be handled by people with experience in special needs cooking. If you have food related camp questions, please contact Deanna at dkseng99@voyager.net. See Living Without for an article about Camp Westminster!
One of the biggest risks in gluten-free cooking is cross-contamination from products containing wheat. In households where some people have gluten allergies and others don’t share the same dietary needs or concerns, it just takes a bit of work and organization to keep things safe for everyone.
An easy step to keeping things separate is purchasing separate cookware sets, utensils, and storage containers for cooking gluten-free. You can use color-coding so that there will be no confusion as to which cookware is for which diet. For baking trays you can use disposable liners, so you can bake separate cakes and breads using the same pans. It’s important to keep any cooking implements very, very clean, whether you’re using separate sets or not.
Cookware and utensils aren’t the only concern for gluten-free cooking; cooking surfaces should be very thoroughly cleaned, and separate cutting boards should be used if possible. It’s a good idea to have separate toasters for regular bread and gluten-free bread, and separate flour sifters for the different types of flour that you use.
Food storage should be handled carefully. Make sure to purchase good quality air-tight containers to keep flours separate. Cross-contamination can happen if crumbs get into shared butter or jams, so be careful about sharing condiments and using a very clean knife for each serving.
Keeping things well-organized, separate and clean in your kitchen is the key to maintaining a safe eating environment for gluten-free cooking.