Summer is kicking off. The aroma of charcoal fills the air almost every evening, making your mouth water. You can’t wait for the season of backyard barbecues to begin in earnest. But if you have been diagnosed with gluten sensitivity or celiac sprue in Baton Rouge, you’re going to need to be a little more cautious around the buffet than you have been.
Check out these summer grilling tips for gluten intolerance in Baton Rouge and talk with the celiac experts at Gastroenterology Associates today!
Watch out for cross-contamination in the grill and prep area
As you would with any food allergy, it is vital that your food be cooked separately from any gluten-containing foods. If there isn’t room or time to cook your food separately or first, wrap your dishes in foil packets to ensure there isn’t cross-contamination on the grill. Also, don’t forget to use separate utensils when handling your gluten free foods.
Be wary of the marinade
Many marinades, dips, and sauces use gluten as a binder. If someone else is in charge of providing these items, don’t hesitate to ask to see the ingredient label or recipe. Still unsure? Don’t be afraid to provide your own. It’s better to practice caution than to contend with a celiac flare.
BYOB&B (Bring Your Own Booze & Buns) to a Baton Rouge BBQ
To avoid the impromptu and conversation-ruining “Does this beer/bun have gluten?” Google search, prepare ahead of time by bringing your own! Forgot to pack your own beer or bun? Enjoy your burger on a bed of lettuce or a portabella cap and wash it down with wine or hard cider to be safe.
Consult with your Baton Rouge gastroenterologist regularly
Most importantly, regular consultations with a celiac specialist can help prevent celiac flare-ups, manage symptoms, and give you the tools you need to live a healthy, gluten-free life. The digestive specialists at Gastroenterology Associates have the experience to help you manage your celiac lifestyle. Call today and set up a consultation.
BONUS CELIAC-FRIENDLY GRILLING RECIPE!!!
Gluten-Free Pizza for the Grill
Adapted from Minimalist Baker
Yield: 1 large pizza dough ball
2 cups gluten free flour blend
2/3 tsp salt
1/3 tsp baking powder
2 Tbsp sugar, divided
2 tsp yeast
½ c + 1/3 c warm water, divided
2 tsp olive oil
Toppings of your choice
- Heat ceramic grill to at least 550 degrees F.
- Combine yeast and ½ c warm water ~ about 110 degrees F. Let set for 5 minutes to activate. Sprinkle 2 tsp sugar. Whisk until combined.
- In separate bowl, combine gluten free flour blend, salt, baking powder, and remaining 4 tsp sugar. Whisk until well combined.
- Make a well in the dry mixture and add yeast mixture. Add olive oil and 1/3 c warm mater before stirring. With a wooden spoon, stir together until well combined.
- On a floured surface, plop dough down. Using your hands, work from the middle and push to flatten the dough out to the edge, until the dough is less than a ¼ inch thick. Use brown rice flour if the dough gets too sticky.
- Lay the tongs, sauce, and toppings on a table within arm’s reach of your grill. Brush one side of dough with olive oil. Place the dough on the grill, oiled side-down. Let cook on an open grill for about 3 minutes—or 1-2 minutes with the lid on. When the dough is just set (before it gets crispy), flip the dough over, spread a thin layer of sauce and top lightly with cheese, etc.
- Put the lid on and cook your pizza for 3-5 minutes. If you smell burning dough, take the lid off and move the pizza to a cooler part of the grill.
- When the pizza is done, the edges will be crisp and well-done, and the cheese will be fully melted. Remove from the grill, let cool for 3 minutes, and enjoy!