When you fry any item in a fryer, that oil is no longer fresh and is contaminated. Not rocket science I know, but why do so establishments insist on frying gluten-free products in a fryer that has been contaminated with wheat flour.
Excuses such as the temperature will kill any bacteria…… News flash Gluten is not bacteria. The temperature of the oil has nothing to do with removing gluten from the oil. Contaminated is contaminated. Each person’s Gluten intolerance is different to the other and just because we don’t carry a big blue plaster or bandage does not mean our bodies hurt in any way less.
All I am requesting is if you cannot provide a separate clean fryer don’t palm your products off as Gluten- Free. Customers if you request a gluten-free meal but you are okay with a contaminated fryer for your chips, please have a word with yourself.
Eat Safe and return to that eatery.