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Caterers and restaurateurs FAQs

  • How can I prevent contamination of gluten-free foods?

    Cross contaminationWhen food that is gluten-free comes into contact with food that has gluten in it, and so is no longer gluten-free. can occur in storage, preparation and serving. Here are some tips to help prevent the problem occurring:

    • gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. foods must never be prepared on a wheat-floured surface or in a floury atmosphere
    • wash down surfaces before preparing glutenA protein that is found in the cereals wheat, barley and rye. -free food
    • wash hands before handling gluten-free food (especially after other food preparation)
    • use separate utensils, for example, a separate toaster for gluten-free bread; separate bread boards; separate containers for butter, margarine, chutney, pickle, jam etc, as knives can transfer crumbs from regular bread
    • cook and serve gluten-free foods in separate dishes
    • do not deep-fry gluten-free foods in oil which has been used for foods that contain gluten such as batters or breadcrumb coatings.

    Our catering toolkit and catering training module contain information about contamination.

  • What does 'gluten-free' really mean?

    The term 'gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. ' implies no glutenA protein that is found in the cereals wheat, barley and rye. , but in practice it is not possible to test for a zero level of gluten. Research has shown that people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. are able to safely tolerate a very small amount of gluten. As a result low levels of gluten are allowed in products that are labelled gluten-free.

  • Is coeliac disease the same as an allergy to wheat?

    Coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. is not the same as an allergy to wheat. Coeliac disease is an autoimmuneA reaction to a trigger which causes the body to attack itself. disease, which means that the body produces antibodiesExist in the blood and are used by the immune system to attack viruses or bacteria. that attack its own tissues. For people with coeliac disease this attack is triggered by glutenA protein that is found in the cereals wheat, barley and rye. , a protein found in wheat, rye and barley. Some people with coeliac disease are also sensitive to oats. Our sections on coeliac disease and the gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. diet and lifestyle include a lot of information which you may find useful.

  • What is coeliac disease and dermatitis herpetiformis?

    Coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. is an autoimmuneA reaction to a trigger which causes the body to attack itself. disease, which means that the body produces antibodiesExist in the blood and are used by the immune system to attack viruses or bacteria. that attack its own tissues. This disease is triggered by glutenA protein that is found in the cereals wheat, barley and rye. , a protein found in wheat, barley and rye. Some people with coeliac disease are also sensitive to oats. Dermatitis herpetiformisUsually shortened to DH, this is a form of coeliac disease where the skin is affected with small blisters. is a skin rash found in coeliac disease. Read more about coeliac disease on our main site.

  • Will ingredients labels on the foods I buy tell me if they contain gluten?

    All ingredients must be listed on the packaging of pre-packed foods, so you should be able to tell what is in the ingredients you use. If you are in any doubt, contact your supplier. Our Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. contains a chapter of Food Service and Catering products which are gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. . You can buy a copy from our shop. Read more about food labelling legislation.

  • Where can I buy specialist gluten-free ingredients such as bread, pasta and cakes?

    Our Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. contains a chapter on Food Service and Catering products which are gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. . You can buy a copy from our shop. Companies which provide glutenA protein that is found in the cereals wheat, barley and rye. -free foods are listed on our Products and Services page.  Gluten-free staple foods can also be found in most supermarkets in the ‘Free From' section.

  • Is it harmful for someone with coeliac disease to handle wheat flour when cooking?

    GlutenA protein that is found in the cereals wheat, barley and rye. only poses a problem for someone with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. if it is ingested. It cannot be absorbed through the skin. Inhaling flour is not a major risk, but it could result in someone swallowing flour and that could be harmful.

  • I want to cook for people on a gluten-free diet. What information can you provide?

    We have produced a catering toolkit which you can download from this page.  We have also produced a catering training module which provides information about cooking gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. . In addition to this, the Food Standards Agency has recently produced an interactive food allergy online training tool. 

    The Institute of Hospitality continues to support Coeliac UK in educating the food service sector about coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. by offering their recent Management Guide, Serving People with Coeliac Disease: Understanding glutenA protein that is found in the cereals wheat, barley and rye. -free food, free to Members. You can download this from the Members Area.

    If you are not a Member of Coeliac UK but would like to subscribe to our publications, please contact us or visit the Institute of Hospitality website for more information.

  • What happens if someone with coeliac disease eats gluten by mistake?

    The effect of eating glutenA protein that is found in the cereals wheat, barley and rye. varies from person to person and may last from a few hours to a few days. Symptoms of eating gluten, or being ‘glutened’, include headaches, diarrhoea, stomach pains and lethargy. The reaction is not the same as an allergic reaction and does not cause anaphylactic shock.

  • I already offer a range of gluten-free dishes, how can I tell people about them?

    You can advertise in our publications such as Crossed GrainOur magazine which is published three times a year. , our electronic newsletter eXGOur online email newsletter which is sent to our Members each month. and our online venue guide ‘Eating Out Without’. Read more about how you can work with us.

  • Do I need to label my menu?

    There is no legal requirement to do so. However, as with vegetarian food or foods that contain nuts, it is very helpful for your customers to be able to easily see what is gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. . Any changes in recipes and ingredients may change the suitability of the menu choice, so menu labelling will need to be kept up-to-date.

  • How can Coeliac UK help promote my product?

    With a growing MembershipIf you have been diagnosed with coeliac disease then you can become a Member of Coeliac UK. of around 55,000 people, we will give you access to a large proportion of the diagnosed coeliac community.  We can help you promote your products through our print and electronic services and face to face through our highly popular Food Fairs around the country. For more information see our Media pack or contact our commercial team. 

  • Can I use malt vinegar?

    Malt vinegar can be made from barley and is found in pickles, chutneys and condiments such as sauces. If it is used in a product the manufacturer must list the word 'barley' on the ingredients list.

    Barley malt vinegar is made using a fermentation process. The end product only contains a trace amount of protein (and therefore glutenA protein that is found in the cereals wheat, barley and rye. ), which is well below the level which is safe for most people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. . In addition, barley malt vinegar is only usually eaten in small amounts, for example, drained pickled vegetables, sauces with a meal, on chips.

    Balsamic, cider, sherry, white wine and red wine vinegars are not made from barley and are also suitable for a gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. diet.

  • Can I use oats in my products?

    Most people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. can eat oats but the main problem is that many of them are contaminated with wheat, rye or barley during processing. A very small number of people are still sensitive to pure oats. There are however, a very small number of people with coeliac disease who may still be sensitive to pure, uncontaminated oat products. Oats and oat products that are not contaminated are listed in the Oats chapter of our current Food & Drink Directory.Visit our labelling legislation page for information on the labelling of oats.

  • Can I use spelt in my products?

    Spelt is an ancient strain of wheat and is not suitable for people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. .

  • I can't seem to find a gluten-free suet anywhere, can you help?

    Suet is animal fat that is used as an ingredient in cooking pastry, dumplings and festive foods such as Christmas pudding. Wheat flour is normally added to coat the fat which makes it unsuitable for people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. .

    As an alterative you may use butter instead, or you can freeze lard or white fat until it is very cold (but not frozen), coarsely grate and then cover with gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. flour. 

  • I thought all types of mustard should be avoided, is this right?

    No.  Mustard is a plant and is naturally gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. . Mustard seeds can be ground down into powder, flour or oil which are all glutenA protein that is found in the cereals wheat, barley and rye. -free.

    Wheat flour can sometimes be added as a thickener or bulking agent to some mustard products. If so, this must be declared separately on the ingredients list. Manufacturers must name the specific grain, for example, 'wheat flour'.
     
    It is important to check the ingredients list of a mustard product to ensure it is suitable for your gluten-free diet.

  • Are there any celebrities with coeliac disease?

    Yes, the following celebrities have coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. and are Members of Coeliac UK.

     

    • Michael Obiora
    • Mari Wilson
    • Margo Buchanan
    • Bob Holness
    • Ian Marber (The Food Doctor)

     

    If you are aware of anyone else with a high public profile who may be living with the condition or have a personal interest then let us know.

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