We understand that any amount of
gluten can be harmful for a person with celiac disease or severe gluten
sensitivity; however, there is a wide range in the severity of symptoms and the amount of risk people are willing to tolerate, so we don't
assume everyone has the same approach.
In order to make an informed decision
about participating, it is important to be aware that exposure to airborne gluten particles and the possibility of cross contamination is a significant risk on a
SALTS trip.
While our cooks are knowledgeable and conscientious about gluten
free food preparation, the ship's galley is a very small space that is
accessible to participants and volunteers who often help with basic tasks. Unlike commercial kitchens in a typical camp setting, it is not possible to maintain dedicated gluten
free dishes, pots, pans or cutting boards.
Bulk flour and sugar are stored in built-in cabinet bins which, when opened and closed, produce airborne flour particles that circulate and settle throughout the galley and hold. Efforts are made to prevent cross contamination by stowing gluten-free items in a separate storage locker, keeping GF flour and sugar in zip sealed bags, and preparing and serving GF foods before regular items.
There may be times when it is not possible to avoid
ingredients from commercial suppliers that are labeled "may contain
gluten" even though it is unlikely (such as beans and dried fruit), and
there have been times when a certified gluten free item was ordered but
substituted with one that is not certified. If it is essential that you to avoid
these items, please let us know.