Many events with family and friends are planned around the BBQ, and this is a source of worry from many people with celiac disease. The concern is the transfer of traces of sauces that contain gluten, or crumbs from breaded products or buns being heated on the BBQ. Since grilling season is here or almost here across Canada, I went looking in my local Canadian Tire store for ways to provide a physical barrier for your GF food on the BBQ. You can use aluminium foil, but some people have asked about reusable options.
I was surprised at the number of options I found and at the range of prices.
If you only need to deal with the problem when visiting others, consider a silicon grill mat or a lightweight grill topper. Both are generally priced between $5 and $10. They are easy to transport and clean up well.
If you miss grill lines, and if you don’t need to travel with your solution, look at a separate grill pan that can sit on top of your basic grill. These pans are made from ceramic or cast iron and come in a variety of shapes and sizes.
BBQ sauce and marinades are places where you often find gluten. The problem ingredients are likely to be Worcestershire sauce, malt vinegar, soy sauce or teriyaki sauce. A few commercial products may also contain hydrolyzed wheat or barley proteins which are also not gluten free.
Don’t try to shop for a new brand in a hurry — it can take a while to check the small print on all those jars on the shelf.
I went looking for some online recipes and found a lot of recipes that were also paleo or healthy or low carb and even vegan, but they all contained ingredients that most people don’t have on hand. Sambal olek, agave syrup or coconut aminos anyone?
This recipe is a basic sauce with the key flavours represented: salty and sweet flavors in the ketchup, more sweet from the honey and then a good tang from the mustard. You can add your favourite spices and gluten-free versions of soy sauce and Worcestershire, or you can use the basic sauce as is.