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Hot Chips
(Updated 28th July 2012)
Just two weeks on from this
rather comprehensive article about coeliac disease in the mainstream media, there is yet another article, published today which touched on an interesting topic: hot chips.
The article mentions hot chips as being a "safe option" for coeliacs (being potato). But how safe are they really? As the article points out, the same oil is used to fry crumbed and battered fish, posing a potential cross contamination risk. From what I have read online, gluten is not soluble (won't dissolve) in oil, therefore the reuse of oil is not actually a problem, but pieces of batter or crumb floating around in the oil are going to be major issue for us. The safety of our hot chips will therefore depend a lot on the practices of the establishment.
Personally, I tend to avoid hot chips when there are battered or crumbed items on the menu, but might just be over careful. What do you think? Do you eat hot chips from your local fish & chip shop? Let us know via the contact page or on our Facebook page
.[Update 28th July 2012]
Gluten Free Land member Kezziekat points out that in addition to the more obvious potato wedges, some frozen chips are also coated in flour to make them extra crispy! I've said it many times on this blog, but we really must be careful to check labels and keep rechecking as familiar products can (and certainly do!) change from time to time.
Posted by Rory on May 28th, 2011 under Gluten In Unexpected Places
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