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You walk in. People are reading, computing, talking, laughing. You smell that indescribable aroma. It makes you happy, more alert. It stimulates your appetite and blood starts rushing to your brain.
You want that first sip so badly that you open your mouth before your hand hits the cup – but wait. Is it gluten-free?
“Is this a serious question?” you ask. It is. For those allergic to wheat, have celiac disease or have gluten sensitivity, it’s like discovering that you don’t have a condom when the pants are already off.
Some coffee contains gluten.
Coffee processing is coming under a new type of scrutiny, because about 25 million are reacting to a protein in gluten called “gliadin”. Some react right away, some 72 hours later. Gluten is found in certain grains like wheat, barley, rye, and triticale. This is particularly important for the growing number of people with celiac disease where even a miniscule particle of gluten can destroy the nutrient absorbing villi in the small intestine.
Justin, of Rowsters New American Coffee, gave me an education on the perfect cup - 204 degree water and a slow pour. Photo by Jeff Hage, Green Frog Photo
HOW GLUTEN ENTERS YOUR CUP
The gluten hits the beans in two ways. A powder, used by large companies to keep the beans from sticking to conveyor belts during processing, contains gluten. Like flouring your rolling pin while making a piecrust, the powder keeps the oily beans from sticking to the machines. The gluten, however, sticks to the beans. Some companies “de-flour” their machines, but it is unclear who is making these changes and how well they do it.
The second means of gluten penetration is through the flavored syrups on the shelf. Some syrups claim gluten-free status, like Monin, but the safest way is abstinence, or to opt for gluten-free extracts like vanilla or almond, or use real maple syrup!
A coffee roaster at Rowster. So shiny. Me likey. Photo by Jeff Hage, Green Frog Photo
FINDING A SAFE SIP
The beans come to Rowsters green and are roasted on site. Photo by Jeff Hage of Green Frog Photo. To find the safest beans, I called Equal Exchange and Higher Grounds, made a visit to my local haunts Rowsters, Marie Catrib's and Global Infusion, and corresponded with MadCap. They all said the same thing: Small roasters and farmers do not use this powder because they have no need for it on their smaller machines. Another concern is cross-contamination of gluten at the farm. Small coffee farmers do grow other crops, but the climate for grains like wheat is vastly different than the high altitudes and temperatures needed to grow good beans. This means that the beans on small, artisan farms will very likely NOT be stored, shipped or packaged in facilities that also package gluten.
The closer the shop works with the farmers the more accurate the information, so talk to your shop (and be nice). Plus, these small coffee growers are craftsmen, as are the roasters and shops that work with them. If you buy from a Fair-Trade partner, you support the farmers who need the income, and your cup of Joe will be a cup of heaven. No condom required.
My nearly finished cup of love. Thanks Rowsters! Photo by Jeff Hage of Green Frog Photo.
Special thanks to Maggie & Jennifer at Higher Grounds for some great info; Justin and Adam at Rowsters New American Coffee for some great coffee and conversation, and Jeff Hage for these great shots.
About Elisabeth
Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth started The Tender Palate & Tender Foodie, for people with food allergies, sensitivities and intolerance. She believes that everyone should live deliciously and have a healthy seat at the table.
For years, food processors have gotten used to procuring, milling, making, packaging, and shipping our food in a certain way. Marketing, science, operations have all jumped on board to make modern processes more efficient, food more "palatable" (sometimes more addictive), and shelf- and shipping- life longer.
Progress. It's a natural human response to ... progress. However, in solving our business problems, we've forgotten the human equation. That wonderful, natural symbiosis of land, plant, animal, atmosphere, mind, body, and spirit is lost in the needs of mass production. It isn't the way we've "always done it". It's new, and what affects our food supply affects us.
Take gluten, for instance. Sometimes it's simply how something is made - with wheat, rye, or barley. But often, we've added gluten as a thickener and a preservative. We've floured our gargantuan machines with it so the coffee beans don't stick. We process wheat products along with other foods that have nothing to do with grain. We've increased (genetically engineered) by 14% the protein content of gliadin, one of the proteins in the gluten grains we farm without realizing that human beings don't have the enzyme to digest it. It's true.
So here we are, the food consumer, with health problems. Celiac disease has increased 4-fold (at least) within the last 50 years, and 90% don't know they have it. A new food allergy called "gluten sensitivity" is affecting over 25 million people. Gluten is thought to trigger behavioral issues and increase symptoms of many other diseases. There are several credible theories as to why, and all of them probably hold a great deal of water. One of these theories is that we have more gluten in our food than our bodies can handle.
I use this list in different talks that I give to help illustrate the surprising places you can find a significant amount of gluten. Significant, meaning, it will make you sick. People ask me to put this list on the blog, so here you go. I'll keep adding to the list and put it on a more permanently accessible place on the site as well. In the end, it all comes down to reading the label and knowing your brands... and listening to you intuition and your body, as well as to the experts.
The Bulk Bin: any item that you find in bulk has a high risk of cross contamination - either during processing before it reaches the store, or at the store, as customers use, mix, and re-use the scoops.
Corn flour, tortilla, corn chips (often processed w/ grains.... flour cross contaminates easily and abundantly in factories)
Rice Noodles (can be processed w/ gluten grains)
Potato Puffs (sometimes coated with corn flour that can be processed with gluten)
Hot dogs/ Bratwurst (as a filler)
Processed hamburger patties (as a filler)
Coffee (large processors often use a gluten-containing white powder to flour their machines, although this practice is changing, processors aren't talking... get to know your local roasters. Smaller roasters do not need this powder - read more here.)
Commercial chicken & turkey (some use gluten solution as a "plumper")
Pickles & Olives (malt vinegar is often made from barley)
Smoke Flavoring (often derived from barley malt, or other gluten-grains)
Caramel Coloring (can be derived from barley, although in the U.S. it is usually derived from corn - read the label, but it is best to be safe and avoid caramel coloring)
Vanilla and all other extracts (distilled, grain-based alcohols are used in extracts... some people do react to distlled grain alcohols and vinegars. Also, some extracts contain caramel coloring derived from barley)
Spices - especially spice blends (McCormick pure spices are gluten-free and generally accepted by the GF community. McCormick spice blends, however, can contain gluten ingredients - so read your labels)
Salad dressing - often contains gluten as a thickener and/or has grain-derived vinegars (malt vinegar especially). Many react to wheat/barley derived vinegars.
Flavored potato chips (some non-flavored potato chips) - double check the label of anything that has a flavor coating or additive
Low Fat Dairy: yep, can be thickened with gluten.
Bacon: if it is made w/ smoke flavoring, the flavoring can be derived from various sources of gluten (including barley, and brewer's yeast. Brewer's yeast is a by product of beer.) A clue to safe bacon is that which is local, apple or hickory smoked - but call the manufacturer to double check.
Toothpaste & Flavored Dental Floss: Many toothpastes contain gluten, but there are gluten-free toothpastes, like Desert Essence, which I love. Minted or flavored dental floss are suspected of containing gluten as well, and I'm researching this further as it became clear that I was reacting to something in it. Unflavored is a much safer bet. Here is a list of companies that are starting to claim a gluten-free status:
Dental gloves, Polishing paste, Flouride, Topical Anesthetic: The gloves that your dentist uses? Make sure they are not powdered. They can be powdered wtih starch, usually starch that contains wheat or could be corn starch cross contaminated. Gluten is hiding in many common dental products, such as toothpaste and the flavored polishing paste, topical anesthetic and even the fluoride commonly used in many dentist offices. Check with your dentist before your next visit to see if they know if the products they use include gluten - it might not appear in the ingredients, since by law it does not have to. If they aren't able to or won't properly research the ingredients, ask for alternatives (or find a new dentist).
Surgical Implants: Intra-ocular implants to replace the lens in the eye, bone cement, dental implants, are often made from Poly(methyl methacrylate) (PMMA), and this substance can contain gluten. So have your surgeon double check that the materials they are using for any implants do not contain gluten.
Cosmetic Surgery: fluids used to reduce the appearance of wrinkles or scars can also be made from PMMA, which can contain gluten. Check w/ your surgeon/doctor to be sure they are able to use a non-gluten material.
Envelope glue UPDATE: Dr. Alessio Fasano had his team investigate this in his book, Gluten Freedom, and found that envelope glue does not contain gluten, but is corn starch-based (so if you are allergic to corn, take note.) This is according to the Envelope Manufacturers Association based in Alexandria, Virginia.
Powdered / Confectioners Sugar: many (if not most) powdered sugars are mixed with a wheat or corn-based starch (and corn starch can also be cross contamintaed with gluten).
Charcoal Briquets: Becky, from a local Celiac Support Center here in Grand Rapids, let me know about this. Many charcoals have a form of starch, usually wheat-based (but also could be corn, rice, or potato), that holds the charcaol in the briquette form, and allows a controlled burn. There is a risk that the gluten from the briquette could be inhaled, as well as get on the food cooked over it and digested. Your best bet is to use an all wood charcoal (lump charcoal) that can be found at major hardware stores chains and some grocery stores.
Laundry Detergent
Window Cleaner
Kitty Litter (esp. the "natural" kind)
Playdoh - & molding clays: contain wheat and can cross contaminate on hands, and easily get into a child's mouth or eyes from the hands.
A Note on Distilled Alcohols & Vinegars
There is a debate in the gluten-free community upon whether or not distillation removes all of the proteins from a grain-based alcohol or vinegar. There are respected leaders in the community that say that all distillation removes all gluten proteins so that all vinegars, spirits, and alcohols are "safe" for the gluten-free, even if derived from a grain. I have a great deal of respect for the research these leaders have done, but I've never heard them say, "we've tested this and the protein content is zilch." I've also heard them say, "if you are really sensitive to gluten, like an allergy, then avoid gluten-based alcohols." This is very confusing. Also, there are food processors, who pay close attention to the vinegars in mustard, for instance, and I wonder, if they are testing and using non-gluten vinegars and alcohols, why others do not. These processors either test for the presence of gluten, or use vinegars that are derived from non-gluten sources.
I've also seen and received comments that gluten-free Tender Foodies DO REACT to distilled vinegars, spirits, and alcohols that are dervied from grains, but DO NOT react to vodkas, for instance, that are purely derived from potato; or to pure rum, or to pure tequilla (for example). I am one of them, and it took me a long time, and great discomfot before I figured this out. There are many reasons to react to alcohol (yeast, sulfites, just plain drinking too much etc), but grains could be one of those reasons, and to me, experimenting is not worth the risk. There are some great, non-grain options out there, and even some beer that has been tested for gluten, but dervied from barley. Confusing? Yep. So the questions, creativity and debate continues. Please pay attention to your body and intuition as much as you do labels and experts.
I'll be doing more research on this and may come up with my tail between my legs. However, I would like you to be aware of your options and possible pitfalls; and throw your opinonated hat in the ring in the comments below! I'd love to hear about your experience.
Do you react to distilled, gluten-based alcohols?
What are some of the most surprising place where you have found gluten?
Your doctor tells you to get a digestive enzyme, vitamin/mineral or a probiotic at your local health food store. You pick one up, take it and have an allergic reaction. Oddly, many supplements, even digestive enzymes are made or processed with top allergens like wheat, soy or dairy (even egg and yeast). Corn syrup is another highly allergic substance that is in many cough syrups and other medications. Corn can also be processed with wheat, so those with celiac and gluten allergies need to be aware of this. Even supplement companies that label their products as “free” of the top allergens may not be taking proper precautions during processing. Trace amounts can affect you, especially if you are highly sensitive / allergic to a food or have celiac disease.
Those of us who need supplementation to combat malabsorption need to be especially careful. For me personally, supplementation has been one of the most difficult areas of cross-contamination to uncover.
Take these steps to help uncover hidden allergens that may affect you:
Ask your doctor if the supplement contains your allergens. Make sure you have a complete list of allergens and that you review it with your doctor EVERY time your physician prescribes something for you.
Review the ingredient list on the bottle yourself. Look for trigger words like "starch" which can be derived from corn and rice (which could be cross-contaminated with gluten), wheat (contains gluten) as well as gluten-free items like potato, tapioca.
Before you purchase, call the company to see if the supplement was processed with your particular allergen(s).
If a medication, have the pharmacist keep a list of your allergens on file and review it with them prior to ordering the prescription.
If the medication is new, ask the pharmacist to get a statement from the medication company that none of your allergens are processed in their facility.
Contact your doctor if your research shows that the supplement or medication may contain an allergen on your list and ask your doctor to work with you to find something that will work for you.
Even medical grade supplements can pose a problem. If you have a reaction to a particular supplement, contact your doctor immediately to let them know. The only way to help solve this problem is by partnering with your prescribing physician, communicating through them how medications and supplements are affecting you, and finding dedicatrd facilities.
There are supplement companies who produce their supplements in a dedicated facility. Klaire Labs, for instance, is a dedicated dairy-free & gluten-free facility and one of the only places that I’ve found to get a dairy-free probiotic, and supplements that consistently work safely. Their probiotics are very pricey, but their other supplements are quite reasonable and effective.
OTHER RESOURCES
Also, here is a fantastic article from a pharmacist that breaks down the different ingredients in medicatons that could affect people who are allergic to gluten and who have celiac disease. it also breaks down some of the fillers, what they are made of and why, including other allergens like corn, soy, tapioca, and dairy, as well as substances that are derived from tar and chemicals. The one thing this article does not address is the cross contamination of normally considered gluten-free items like corn and rice. Sometimes these grains can be processed with gluten-based grains, and there are people who are allergic / sensitive to them.
I've been hearing rumors of studies that have been done on the amount of gluten in specific supplements, but I have not found links to these studies yet, nor studies on other allergens in medication. We'll post when we do, and if you find any, please share them with The Tender Foodie - I'll check them out and give a shout out to the community if they are viable.
This is an interview with Cassidy Stockton, the Social Media Specialist for Bob's Red Mill. Through the interview, she takes us behind the scenes at Bob's, and gives us insight into their practices and philosophies, and some of the challenges in the allergen-free food market. The above video opens the door to the plant and their testing facility, so we can see how things are done.
BOB’S STORY
TF: How & Why did Bob’s Red Mill get started?
Bob’s: Bob's journey began in the mid 1960’s after running across a book about old, stone-grinding, flour mills. The book really struck him. He became so enthusiastic, in fact, that he began to search the U.S. for stone mills that were still usable. High-speed, steel, roller mills were quickly dominating the market, so any stone mill was a rare find. Bob is pretty persistant, so when he procured millstones from an old water-powered flour mill in North Carolina , Bob and his wife, Charlee, began their first mill in Redding, California.
In 1978, Bob and Charlee decided to pursue others interests and moved to Oregon City, Oregon. On an afternoon walk, Bob came across yet another, beautiful, old mill. As luck would have it, the mill was for sale. In a few months, Bob was producing stone ground flours and cereals for local customers. Word quickly spread and Bob's Oregon City based mill enjoyed much success until 1988 when a fire destroyed the building.
Bob knew he owed it to his family of employees and loyal customers to rebuild. He spent many years growing the business to where we are today. Our current site, located in Milwaukie, Oregon is a 320,000 square foot facility covering some seventeen acres and produces thousands of products each day. Our products are all made with the same good old-fashioned techniques our customers have come to love and trust since our beginning.
ON CROSS CONTAMINATION
Bob's Whole Grain StoreTF: How does Bob’s keep their GF flours truly “gluten-free” when also processing other products that contain gluten grains?
Bob’s: Our gluten free process begins at the farm. We source from suppliers who can deliver clean, gluten free grains. We do not use suppliers who cannot provide us with grains that are mostly clean from gluten-containing grains. Once we receive a shipment, it is tested in our on-site gluten-free laboratory for gluten before it is released into our gluten free facility. If an ingredient does not test gluten-free, it does not go into that facility. All products and ingredients are tested to be under 20 ppm.
Within our buildingwe have two manufacturing facilities- one that is entirely gluten free and one that is for everything else. The gluten free facility has dedicated storage areas, manufacturing lines, employees, and even a separate ventilation system. Customers can learn more, here: http://youtu.be/pAq4pWQHWq4 (links to a tour of our GF facility). All gluten free products are tested when they come in (as ingredients), during and after production before being released to the public.
Our entire facility is HACCP certified, which means that we practice Good Manufacturing Practices and all of our employees are well-versed in preventing cross contact between allergens.
TF: Do you use a particular process for cleaning machines and your facility? If so, why did you choose this particular process?
Bob’s: Yes, we have a full procedure for cleaning machines. All lines are cleaned between runs using air and 30 lbs of the new product is flushed through the system before packaging begins. Production is scheduled with allergens in mind so that cross contact is minimized, for example if a soy product is to be run on a line, only products containing soy are run after it.
TF: What certification organization(s) do you use?
Bob's: We are certified organic by Quality Assurance International and certified kosher by Kehilla Kosher. Our HACCP certification is done by Randolph Associates, Inc.
TF: Do you source your gluten-free grains from farms that do not rotate their gluten-free crops with wheat, rye or barley?
Bob’s: Yes, all of our gluten free oats are grown by a farming cooperative in Canada who is committed to only growing oats. No oats can be grown on those farms within the last 3 years prior to joining the coop. Additionally, while I don’t know the exact mileage, all of those farms are located a certain distance from farms growing wheat/rye/barley or other gluten-containing grains to prevent cross contamination due to weather/ birds/etc.
ON TESTING, LABELING & MULTIPLE ALLERGENS
Bob's Gluten-free LogoTF: To what ppm do you test for gluten? Why have you chosen that particular number?
Bob’s: We test products down to 20 ppm, which means nothing over 19 ppm goes out- period. We chose 20 ppm because we felt that was low enough for the mass majority of people and high enough for us to produce the wide variety of gluten free products that we carry. At the time, this was the standard used in Europe. People should know that while we do test to below 20 ppm, most of our products fall much lower than that.
TF: You also process nut flours. If someone has both gluten and nut allergies, is it safe for a nut-allergic person to eat your gluten-free flours? What is your advice?
Bob’s: Yes, we package hazelnut and almond meal in our gluten free facility. We do not grind these flours, as stone grinding cannot produce flour and instead turns nuts into butters. We do package those flours and as we stated above, use good manufacturing practices to prevent cross contact. We have many people with nut allergies who eat our gluten free products with no problem, but it really comes down to the comfort level of the individual. There are several companies that specialize in allergen-free and nut-free products and we recommend customers look to them if they are not comfortable with our practices.
TF: Do you test for other top allergens?
Bob’s: No, we do not.
TF: Are you considering testing for other allergens to help more people with multiple food allergies?
Bob’s: No, there have been no plans to do so.
TF: Why are some of your gluten-free grains, like whole grain millet, not labeled “gluten-free”?
Bob’s: All of our gluten free grains that are tested, including millet, are labeled gluten free. Some products, such as the millet, are sold to all sorts of customers. Those products have a small symbol on the front of the package to indicate gluten free, while the products that have been specifically designed for gluten free eaters display a more prominent gluten free label. We do have some products that are inherently gluten free, such as Buckwheat Flour and Soy Flour, but are not packaged or tested to be gluten free. This typically happens when we cannot secure a supplier who can provide the commodity in a reliable, gluten free manner in a sufficient quantity for our needs.
TF: Oats are another fairly common allergy for people with gluten allergies or celiac disease. Do you also test for oats in your gluten-free flours?
Bob’s: No.
ON THE PROPOSED GLUTEN TESTING LAW
TF: While on the subject of gluten, what are Bob’s thoughts on the proposed gluten testing & labeling law? Do you think 20 ppm is enough?
Bob’s: As a leader in the gluten free industry, Bob’s Red Mill was asked in the original hearings. We fully support this labeling law and eagerly await its release. We have been very active in pushing this law through by working with our US senator, Ron Wyden. (http://wyden.senate.gov/newsroom/press/release/?id=3d5eb70d-b48a-4afd-8dea-eb2a694df3a5)
We support 20 ppm because we feel it is a reasonable level for most manufacturers to attain. When you start getting into 10 and 5 ppm, many companies won’t be able to meet that threshold and will not be able to produce gluten free foods.
TF: Could you see the law going further in any area?
Bob’s: One area that begs more consideration is regarding the use of the gluten free claim on foods that are inherently gluten free. The spirit of the law is to prevent people from putting gluten free on things such as milk and eggs- things that would not ever have gluten. However, it will cause problems for foods that are inherently gluten free, such as oats, but need to be produced in a way that makes them fully gluten free. It does not help the consumer to say that all oats are gluten free- they simply are not.
TF: Could you clarify what the labeling law means for foods that are "inherently" gluten-free?
Bob's: It’s kind of a tricky wording on the proposed law. It says that if a product is inherently gluten free, you must state that. So for things like Quinoa, for example, even if we go above and beyond to ensure that the product is gluten free (through sourcing, production, and testing), we’ll have to put “quinoa is inherently gluten free” on the labeling if we want to call it gluten free. What worries our company is that people might assume that all quinoa is safe for consumption because it’s "inherently gluten free", (when it could be sourced or processed with gluten grains, and is not tested for gluten). That’s just an example, by the way. It’s just scary with the foods that really do have a high chance of cross contact- like oats- and if customers are not as savvy about what something like "gluten free oats" really means, they might think that all oats are inherently gluten free, so safe to eat even if the label doesn't actually say "gluten free".
TF: What is the most difficult thing for food manufacturers to deal with when serving people with food allergies (Tender Foodies)?
Bob’s: Cross contact and keeping our ingredients clean through the entire process. It’s hard when you’re trying to source grains and your suppliers don’t know enough about allergens to work with you.
ON AUTISM & HEALTH
TF: I see on your web site that Bob is a big supporter of health and wellness. In fact, he and his wife recently gave to Oregon Health and Science University. What inspired this interest and the gift to OHSU?
Bob’s: The donation to OHSU and the two given last year to Oregon State University and the National College of Natural Medicine are all working to create and bolster nutrition research and education. The OHSU donation is the largest and will create the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health. Bob and Charlee want nothing more than to help end childhood obesity and educate people about proper nutrition.
TF: I also noticed that Bob’s site has a section dedicated to Autism. I know that a gluten-free diet has helped many people with Autism. What is Bob’s interest in this condition?
Bob’s: Our gluten free products have always been free from dairy/casein and we started hearing from our customers about their success following a GF/CF diet to mitigate the symptoms of autism. We care about our customers, so we listened and started trying to get more involved in the autism community.
TF: Do you have any new products coming to market, or any events coming up that you would like my readers to know about?
Bob’s: We have a few new gluten free products coming in 2012, but we cannot divulge what they are at this time.
ON GENETICALLY MODIFIED ORGANISMS (GMO’S)
TF: What is your position on GMO's?
Bob’s: All of our products come from identity preserved seeds. This means the seed planted in the ground is non-GMO. We simply can't guarantee against cross-pollination due to natural occurrences such as wind drift, so we do not label our products GMO-free.
BOB’S ADVICE FOR TENDER FOODIES
TF: How can Tender Foodies help manufacturers serve them better?
Bob’s: By increasing education and awareness (in the community).
TF: If you were to give the Tender Foodie Community one piece of advice, what would you like them to know?
Bob’s: Be an advocate for yourself. You are your biggest ally in eating allergen-free.
My warmest thanks to Cassidy Stockton and to Bob's Red Mill for the information they provided for this interview.
Sunday, September 1, 2013 at 10:19PM 
Slow drip coffee from Rowsters New American Coffee. Photo by Jeff Hage of Green Frog PhotoBY ELISABETH VELTMAN
Justin, of Rowsters New American Coffee, gave me an education on the perfect cup - 204 degree water and a slow pour. Photo by Jeff Hage, Green Frog Photo
A coffee roaster at Rowster. So shiny. Me likey. Photo by Jeff Hage, Green Frog Photo
The beans come to Rowsters green and are roasted on site. Photo by Jeff Hage of Green Frog Photo.
My nearly finished cup of love. Thanks Rowsters! Photo by Jeff Hage of Green Frog Photo.
Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth started The Tender Palate & Tender Foodie, for people with food allergies, sensitivities and intolerance. She believes that everyone should live deliciously and have a healthy seat at the table.
