Category: Food Allergy Tips


Jun
2013

Planning a GF-Safe Party!

categories: Eating Out, Food Allergy Tips

Okay, so as I plan my wedding in August, I have been *really* struggling to make the various food-related persons involved in pulling together a wedding aware of just how *critical* it is that my food (and the food of some gluten-free guests) be totally 100% gluten free *without* my needing to quiz them or remind them about GF requirements on that day.

GFers know just how difficult it can be at events where the food is out of their hands, such as weddings. It’s one thing to call ahead and make preparations at a restaurant; it’s quite another to relax and know that you’ll get the food you need at someone’s wedding or baby shower. In Malaysia, we’re not so into asking about dietary restrictions just yet.

To make life easier, I’ve found that this document outlines just about *everything* a chef or restaurant managers needs to know about preparing GF food. LOng and comprehensive, as it should be. If you’re investing in holding a large scale event with them, they should invest the time  to read the whole darn document.

Peace,

Daisy

 

 


Jun
2013

Surprising “Don’ts”: coconut milk, icing sugar, MSG and garnishes

categories: Eating In, Food Allergy Tips, Gluten-Free Products
Check the source of coconut milk in kaya. Powdered is likely to contain gluten.
Check the source of coconut milk in kaya. Powdered is likely to contain gluten, as Daisy painfully found out. Ugh.

Hey folks, it’s me Daisy again. Sorry I’ve been lost to the blogging world for awhile. Planning an allergy-sensitive menu for one’s wedding can be tricky!

However, engaging in that reminded me of some subtle things to look out for in avoiding gluten here.

Here are some Malaysia-specific surprising “don’ts”:

1. Coconut milk. While fresh is almost certainly gluten free, powdered can contain wheat. Check for the source of coconut milk in items such as kaya, cendol, bubur, and kari.

2. Icing sugar. You’ll have to carefully notice the dusting on top of custards and other desserts. Very often contains gluten. Can even be used on figs and other dried fruit. Check labels and/or ask.

3. MSG. Ubiquitous here. Remember to specifically tell waitstaff to *not* put it in as MSG produce in Asia may very well be derived from wheat, and therefore contain gluten.

4. Fried onions or garlic. Always used as garnish. You’ll almost never be told that it is even an ingredient–people forget to include “decor.” Avoid. Often coated in flour before being deep fried.

5. Rice noodles or cakes. Some may be made from a certain percentage of wheat or other gluten-containing grains. Try to ask to see the packet.

Peace,

Daisy