Can Stoneware Transfer Gluten to Gluten-Free Food?

[pamperedlisa08]

I just got home from a show and the host has celiacs (sp?) disease. She is under the impression that gluten will remain on the stone as residual. For example if her kids make chicken tenders and then the next day she makes something gluten free. She is afraid that the chicken tenders gluten will transfer to her food that needs to be gluten free. She is highly sensitive to gluten (gets sick for a week with even the tinest amount), so I understand her concern. Any ideas? TIA

 

[Bluiydangl]

she can lay parchment paper down before she uses the stone?

I don't know much about gluten allergies though.

 

[sklay723]

I think in my case I would offer her a good deal on the stones...like if she buys a large round with handles you will give her an extra 10% off a second one? She'll already have whatever discount she gets based on her sales, and an extra 10% off might sweeten the pot enough for her to jump. I've never had something like that come up, but if I did I think I'd offer some sort of deal to help her out, but not a huge discount that will eat too much of your commission.

 

[KellyRedHead]

I know I have a friend who's daughter has this and when I did her show she picked out the recipe and provided me with her PChef stone. She was afraid to use mine because her daughter was there and would be eating the recipe with us.
I guess it is better to be safe then sorry.
My friend is coming out with her own line of ingredients and mixes etc... for people with Celiacs.

Kelly V.

 

[pcsharon1]

I've done several shows with a set of sisters that all have Celiacs and they have never had trouble with my using the same stone. I don't think the stone 'Holds' things like that. How would that be different than a customer who has a nut allergy having a show and using a stone that I did Warm Nutty Caramel Brownies on? It's never been a problem in all the years I've been a consultant.

 

[esavvymom]

Maybe it is a question you can pose to the "Test Kitchen" email contact.

 

[KellyRedHead]

I've done several shows with a set of sisters that all have Celiacs and they have never had trouble with my using the same stone. I don't think the stone 'Holds' things like that. How would that be different than a customer who has a nut allergy having a show and using a stone that I did Warm Nutty Caramel Brownies on? It's never been a problem in all the years I've been a consultant.

That's a good point! I never thought about a nut allergy.


Kelly V.

 

[Intrepid_Chef]

I've never heard of "gluten oils" so she should be safe ... but I agree it's one for the test kitchens.

My nephew has life-threatening allergies to peanuts and tree nuts ... and I will never, ever send cookies to his house that are baked on a stone, even if no nut has touched it in a calendar year. I don't trust nut oils ... they can get through the pours of the stone and end up in the cookies. I don't think gluten does the same ... but I'd ask the test kitchen just to be sure.