Gluten Free Dietary Needs

SALTS strives to accommodate special dietary needs; however, it is important to understand that aboard a traditional tall ship there are significant limitations. Although it is rare, it may not be possible to safely accommodate very critical dietary conditions.

Because exposure to airborne gluten particles and the possibility of cross contamination is a serious risk, the following information is provided to help those who require a gluten free diet decide if a SALTS trip is a suitable activity.

While we understand that any amount of gluten is detrimental for a person with celiac disease or severe gluten sensitivity, we have found there is a wide range in the severity of immediate symptoms and the amount of risk individuals are willing to tolerate, so we don't assume everyone has the same approach.

SALTS’ cooks are knowledgeable and conscientious about gluten free food preparation; however, the ship's galley is a very small space that is accessible to participants and volunteers, who often help with basic tasks. Unlike a commercial kitchen in a camp setting, it is not possible to maintain dedicated gluten free dishes, pots, pans, or cutting boards.

The ship’s galley is part of a multi-purpose area called the “hold”, where trainees sleep, eat, have lessons, and gather each evening for mug-up; (a time of singing, games, and discussions). While these daily activities are going on, the cook will be baking bread, muffins, buns, and desserts with wheat flour. Bulk flour and sugar are stored in built-in wooden 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 where GF flour and sugar are kept in zip sealed bags, and by preparing and serving GF foods before regular items.

Basic gluten free options such as pasta, oats and wraps will be provided; however, if a participant wishes to bring some items or their preferred brand, we ask that they let us know at least two weeks ahead, before the cook finalizes their food order for the trip.

Those who are satisfied with the dietary services described are asked to provide a statement that they understand the limitations of the SALTS environment and accept the risk of gluten exposure during the trip.

With this awareness, we ask that those with celiac disease (and their parents, if applicable) carefully consider whether a SALTS trip is a suitable activity. We are happy to answer questions by email registration@salts.ca or phone 250-383-6811, ext. 102.

Fair winds!