Today's guest post is shared with us from David Abed of Kinnkinnick Foods. It was originally posted at their blog entitled, "The Gluten Free Insider." I think for people who live in the southeastern part of the US, this post is especially timely. Even where I live in Eastern NC, we always have to think about preparing for hurricanes each fall and I know this information on preparing when you have food allergies is especially helpful!
You're Celiac or have Food Allergies. Are you prepared for a natural disaster?
With hurricane season upon us, floods and tornadoes in the news, and a 5.0 earthquake rattling southeastern Canada earlier this summer, it seems the perfect time to offer a few pointers to the gluten-free and food allergy community on how best to prepare for a natural disaster.
|People seeking shelter in the Superdome before the |
arrival of Hurricane Katrina. credit: wikimedia.org
Recommended Items to Include in a Basic Emergency Supply Kit: (adapted from ready.gov)
- Water, one gallon of water per person per day for at least three days, for drinking and sanitation
- Battery-powered or hand crank radio and a NOAA Weather Radio with tone alert and extra batteries for both
- Flashlight and extra batteries
- First aid kit
- Whistle, unbreakable mirror to signal for help
- Dust mask, to help filter contaminated air and plastic sheeting and duct tape to shelter-in-place
- Moist towelettes, hand sanitizer, garbage bags and plastic ties for personal sanitation
- Wrench or pliers to turn off utilities
- Can opener & utensils for food (if kit contains canned food)
- Local maps
- Cell phone and chargers
- Water proof matches or lighterFood, at least a three-day supply of non-perishable food
Needless to say, if an emergency strikes and you have someone in the house with Celiac Disease or food allergies, it’s essential you have appropriate foods in storage to consume on-site or take with you to a shelter.
As someone with special dietary needs, we need to do a bit more planning than for a normal supply kit. However, packing for an emergency is not all that different than packing for camping or backpacking. In fact, keeping your emergency supplies in a backpack or duffel is a good idea because it is easy to grab and its portability can be very important if you have to walk any distance to safety or a shelter.
- Dehydrated or freeze dried food is best because it is light and easy to pack however finding dehydrated food that is gluten free can be challenging. Dehydrating your own food is not difficult and can be much cheaper. Most home dehydrators come with recipe books on how to dehydrate just about anything.
- Where dehydrated foods are not available, canned meats, fish & beans are a good option. Avoid prepared, canned meals as they are often mostly water and less nutrient-dense. You must be aware that all canned foods are heavy and bulky and you might have to carry them for some distance.
- Boil in bag meals and meal replacement beverages can also be an option if they are available. Again you’ll want to watch the weight.
- Dried meats and fruit (jerky, fruit leather etc) are an essential for any kit. They are lightweight, last a long time and have excellent nutritional value. Get low sodium meats if possible. Make your own beef jerky and fruit leathers to save money and ensure they are gluten free. Jerky Tips & Recipes
- Gluten free energy/protein bars are quite widely available and make a great addition to your kit.
- GF dry soup or bouillon cubes can be a good way to add flavor to your emergency meals.
- Rice is often suggested as a good staple for a gluten free emergency kit. I prefer Quinoa as it is far better for you from a nutrient standpoint, it cooks quickly (saving your limited fuel) and can be used for all meals (cinnamon & sugar quinoa for breakfast, cayenne, garlic & beef jerky quinoa for supper). If you want to use rice, get the quick cooking kind. Boil in bag rice is available which is very convenient. Brown rice is better nutritionally, but takes a lot of time and fuel to cook.
- Celiac.com suggests packing a small 3 cup rice cooker but you may be without power so I would suggest a small single burner camp stove or sterno stove with extra fuel. You can even make your own sterno stove. Always make sure you have adequate ventilation when cooking with any kind of combustible fuel.
- Pepper, salt, sugar, other spices such as garlic, cayenne, chili, cinnamon. While you don’t need these, they can help make your rations taste a whole lot better. When backpacking, I store these in empty 35mm film canisters. They’re light, durable and water tight. Film canisters aren’t easy to find these days but you might be able to still get them. Ask at your local photography store. Or you can purchase them here.
- Coffee, tea, chocolate mix, powdered milk. Again not, essential (and some may argue that coffee is) but can make your time waiting in a shelter pass a bit more pleasantly.
Keep all of your supplies in heavy duty, re-sealable plastic bags to keep them dry. Store your entire kit several feet off the floor so it won’t be damaged by flooding but not so high that it is difficult to get to. Check your kit every 3-4 months, check expiry dates and replenish with fresh supplies where needed.
Obviously, what emergency items you’re most likely to need should be based on what type of emergency you’re most likely to face (flooding, quakes, and so on). But there’s one item none of us can do without – preparation – so do your homework, know your options, involve your family, conduct practice drills and, most of all, stay safe!
Based in Edmonton, Canada, Kinnikinnick Foods is North America’s leading source of deliciously diverse baked goods products created for those maintaining a gluten, dairy and/or nut-free diet. Kinnikinnick runs the largest dedicated gluten-free and nut free bakery in North America. The company also writes “The Gluten Free Insider,” a blog dedicated to living and cooking gluten free.