<<Disclaimer: Verify this information before applying it to your situation.>>

The original question: When I was diagnosed about four years ago, charcoal
briquettes were considered suspect.  Is that still the case or is it one
of the gluten myths?

I received several replies:

One said that supposedly some charcoal briquettes, including Kingsford,
used wheat starch. Kingsford does NOT use wheat starch now. Even when
wheat starch IS used, this person thought it highly debatable as to
whether it's a problem.

A few people use wood briquettes (some are flavored), mesquite wood from
lazzarra, or natural lump charcoal.

The natural chaircoal--charred wood chunks instead of pressed dust &
lighter  fluid, is easier to find in recent years. It can be purchased
inexpensively at places like Menards and also at upscale liquor/party
stores. 

A couple of the responses stated it is true that charcoal briquettes are
suspect and many are coated with wheat.  One advised to not use matchlight
products. Another had a bad response to chicken cooked over briquettes and
thought it might have something to do with the "Smoke".

One person had never heard of such a thing and cooks on a charcoal grill
at least 2 times a week without ever having had a problem.

Another said it's possible that some makers use flour to 'gluten' the
charcoal dust together to make briquettes but everything should be turned
into elemental charcoal when it is burned.  

One response advised it makes sense to let the fire get hot before adding
food and to add additional briquette by placing them on the edge of the
fire instead of just dumping them in-- which would put charocal dust &
possibly starting fluid onto the food as  well.

My thanks to all who answered. 

MJ
 
--
 MJ Thomas
 [log in to unmask]
 In the beautiful Finger Lakes Wine Country of New York State!

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