Because it is SO easy for things to become contaminated... take the last church thing I went to... I was (fortunately) early, and helping set up, and I saw the crackers set up first, THEN the cheese and the fruit and the veggies, all with the unwashed hands from the crackers.
Its not enough to just have things that are visually gluten-free, care HAS to be taken in prep, and when everything else has gluten.....the chances are that most folks are not going to realise....
In the past, I have brought my own thing, that I can eat, rather than grilling people on ingredients... but sometimes I can't... I have been known to get a little squiffy on wine on an empty stomach.
There is an event for the archbishop, where I am singing (with the choir! with the choir!) and I offered to bring something to the reception, but was turned down... I will probably end up bringing a little bento box that I can eat, so I can have a snack....
What brought this on? End of year parties/events. An invite to a reception with hors d'oeuvres. And unfortunately, as recipes become more complex, the possibility of gluten migrating in becoes more likely.
So, what can you do if you are hosting a reception and want to make it allergy-friendly? Ask people to label their dish if it is safe, and keep the "safe" dishes together, with serving spoons. Wash your hands. Put out the fruit/veggies first. Handle the crackers (or nuts) last. Use a seperate serving spoon for everything.
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