How to Host a Gluten-Free Guest, Part 3

You've done it! You've successfully cooked a gluten-free meal without cross-contamination. You're ready to serve. What more needs to be done?

There's only one more step: serving. The good news is there's only one step to this final step. It's simple, really.

1. Serve Gluten-Free Offerings On Their Own
 That's it! Easy-peasy, as Rachel Ray would say. Put the gluten-free offerings on their own plate, and keep that plate away from everything else. Don't pile the gf pancakes next to the regular ones, or share a bowl between safe salad and croutons.

The only time this is at all tricky is when serving food buffet-style. If a spoon used to scoop the toxic macaroni salad accidentally ends up in the gf quinoa, all is lost. So keep the gf-offerings on their own section of table, and clearly label them. Keep them covered, if possible, to avoid accidental crumb contamination. Give them their own serving spoons so no one will be tempted to improvise.

That's it! You've done it! A quick review of how to host a gluten-free guest:

I. Ingredients
1.The more natural the better.
2. If you must use anything prepackaged, read the label or Google the product. And then call your house guest to double-check.
3. Look for a "gluten-free" label.
4. Double-check with your guest for any other food allergies.
II. Cooking
5. AVOID using wooden and plastic implements.
6. Use glass or metal implements and pans.
7. Beware cross-contamination!
8. Know the gluten-free diner's best friend when dining out: tin foil!
III. Serving
9. Serve the gluten-free offerings on their own