Cross Contamination risks at Christmas 

The Christmas period can be a joyous time of year with shared celebrations and festive meals, however, for those with Coeliac Disease or gluten & wheat intolerances Christmastime can pose an increased risk of gluten cross-contamination. 

Cross-contamination occurs when gluten from foods that contain Wheat, Barley & Rye comes into contact with gluten-free food. Oat sensitivity among people with Coeliac Disease is also common, and so can also be a cross-contamination risk. During the holiday season, several factors including social gatherings, shared cooking spaces and buffet style meals can make cross-contamination more likely, requiring extra vigilance. 

How to avoid cross-contamination while preparing and eating foods. 

• Wash your hands thoroughly with soapy warm water before handling and preparing gluten free foods. 

• Use separate chopping boards, knives and other cooking utensils when preparing gluten free foods. 

• Clean shared cooking spaces thoroughly, looking out for crumbs and foods that could cause cross contamination.  

• Store gluten-free foods in separate containers or shelves, away from gluten-containing foods. 

• Use fresh oil and clean frying pans for frying gluten-free foods or use a separate fryer. 

• Read food labels thoroughly and use foods that are naturally gluten free, have a “Gluten-free” label, or Crossed Grain symbol. 

• Check ingredients on ready meals and pre-packaged foods such as stuffings, pies and cakes. 

• Use gluten-free stock cubes, gravy, sauces and condiments, for example, cranberry sauce. 

• Use separate butters, jams and dips. 

• Make sure utensils aren’t being mixed between gluten free food and gluten containing food. 

Things to remember 

Labelling 

During the holiday season food labelling can also be a challenge. Many Christmas foods may contain hidden sources of gluten; for example, some sauces and gravies can use gluten as thickening agents. Gluten is found in many foods, such as bread, pasta, cereals, cakes, biscuits, pastries, sauces, soups and beer, and other foods you may not expect. You need to check food labels of any processed foods for gluten-containing ingredients, such as wheat flour, barley malt, rye flour, oats, malt vinegar, soy sauce and modified starch. Look out for the Crossed Grain symbol and always make sure to check the Coeliac Society of Ireland Food List and app if you are unsure or using a new product. 

Social Gatherings and Shared Meals 

Christmas often brings people together for large family meals, office parties, or social events where foods are shared. Be careful when consuming food served in a buffet style, be sure utensils aren’t being passed around into gluten containing food and non-gluten containing foods. It can also be easy to mix up the gluten free stuffings and sauces from the gluten containing ones, so try to ensure they are labelled clearly. Also, be sure the gluten containing food does touch off the gluten free food, as so much as a crumb can cause cross contamination and potentially make someone ill.   

The Importance of Communication 

Effective communication between hosts, family members, and guests is critical to reducing the risk of gluten cross-contamination. If needed, bring your own food to social gatherings to ensure the safety of the food you are consuming. See our “Cross-contamination at Christmas” article for further details. 

We hope this helps you plan a wonderful gluten-free Christmas – and if in doubt, check the CSI Christmas list and annual food list for ensured safety.