Test your Gluten Free IQ
Answer these 4 questions
1. Celiac disease is a genetic, auto-immune disease that is triggered by glucose. True or False?
2. Gluten is a protein found in what 3 common grains? Can you name all 3?
3. What kind of oats can be used in a gluten-free dish?
a. Steel-cut
b. Irish
c. Organic
d. All of the above
e. None of the above
4. Look at the list of pantry items. You have read the labels, but some ingredients might contain gluten. Find the trio that most likely needs verification by the manufacturer or distributor.
a. Cornstarch, Romano tomatoes, lentils
b. Olive oil, oregano, walnuts, apple cider vinegar
c. Rice vinegar, Worcestershire sauce, curry paste
d. Canned pears, basmati rice, tomato juice
This was a test given by the NFCA at the 2012 National Restaurant Association Show. They quizzed 150 chefs and restauranteurs and only 95% of them passed the test. Less than 50% of chefs could name a gluten-containing grain other than wheat.
You can read the entire bulletin here.
The answers are at the bottom of the press release but for instant gratification
1. False
2. Wheat, barley, rye
3. e
4. c
Alice Bast, the founder of the NFCA, summed it up best "It confirmed our fears...They don't know what they don't know."
The Un-Gluten Guy
1. Celiac disease is a genetic, auto-immune disease that is triggered by glucose. True or False?
2. Gluten is a protein found in what 3 common grains? Can you name all 3?
3. What kind of oats can be used in a gluten-free dish?
a. Steel-cut
b. Irish
c. Organic
d. All of the above
e. None of the above
4. Look at the list of pantry items. You have read the labels, but some ingredients might contain gluten. Find the trio that most likely needs verification by the manufacturer or distributor.
a. Cornstarch, Romano tomatoes, lentils
b. Olive oil, oregano, walnuts, apple cider vinegar
c. Rice vinegar, Worcestershire sauce, curry paste
d. Canned pears, basmati rice, tomato juice
This was a test given by the NFCA at the 2012 National Restaurant Association Show. They quizzed 150 chefs and restauranteurs and only 95% of them passed the test. Less than 50% of chefs could name a gluten-containing grain other than wheat.
You can read the entire bulletin here.
The answers are at the bottom of the press release but for instant gratification
1. False
2. Wheat, barley, rye
3. e
4. c
Alice Bast, the founder of the NFCA, summed it up best "It confirmed our fears...They don't know what they don't know."
The Un-Gluten Guy
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