Burger King has just come out with a list of gluten-free choices. I really appreciate all the companies that make the effort to do this. It makes it so much easier to navigate eating safely. Unfortunately, we still have to be vigilant about how they prepare their foods. Cross contamination is always an issue, and how they handle the food as they prepare it is critical too.
I recently investigated a Burger King before their list came out and was so excited to find that their french fries were gluten-free AND fried in a dedicated fryer. I almost hugged the manager. However, if not for her diligence in listening to how careful we needed to be, we would have been sent down the glutenation tunnel. Yes, the fries are cooked in a dedicated fryer, BUT, when they come out, they are dumped in the warming bin next to the onion rings and scooped into the bags using the same tongs as the onion rings. The manager assured me that she would get new tongs and scoop them right from the fryer to our bags, so we were safe. But, only because she told me how their process worked.
It concerns me that Burger King lists these “gluten-free” foods as safe, when it is likely that there will be these kinds of issues. The lesson for me is to read the lists, but continue to ask questions about food handling. I think the lists are a step in an easier direction, and one that I really appreciate. But, the burden remains on the consumer to check it out themselves to ensure safe eating.
Here’s the link to Burger King’s list.