FAQs for caterers
Click on the following questions to find answers:
What is coeliac disease and dermatitis herpetiformis?
How can I find out what food is gluten-free?
Will ingredients labels on the foods I buy tell me if they contain gluten?
Where can I buy specialist gluten-free ingredients such as bread, pasta and cakes?
I want to cook for people on a gluten-free diet. What information can you provide?
How can I prevent contamination of gluten-free foods?
Is it harmful for someone with coeliac disease to handle wheat flour when cooking?
Do you have any gluten-free recipes I could use?
I already offer a range of gluten-free dishes, how can I tell people about them?
What happens if someone with coeliac disease eats gluten by mistake?What is coeliac disease and dermatitis herpetiformis?
Coeliac disease is an auto-immune disease, which means that the body produces antibodies that attack its own tissues. This disease is triggered by gluten, a protein found in wheat, barley and rye. Some people with coeliac disease are also sensitive to oats. Dermatitis Herpetiformis is a skin manifestation of coeliac disease.
How can I find out what food is gluten-free?
We publish an annual Food and Drink Directory containing over 11,000 gluten-free foods and a gluten-free check list. You can order these from our online shop.
Will ingredients labels on the foods I buy tell me if they contain gluten?
It is mandatory that the labels on all processed or packaged foods list all ingredients and allergens, so you should be able to tell what is in the ingredients you use. If you are in any doubt, contact your supplier. Our Gluten-Free Food and Drink Directory contains a list of a number of catering products that are gluten-free. You can buy a copy from our shop.
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 know what is gluten-free without having to question staff in detail, which some people find embarrassing. Take into account that 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.
Where can I buy specialist gluten-free ingredients such as bread, pasta and cakes?
As yet, the food service sector is not very well served by specialist suppliers. If you have problems, try contacting some of the companies listed in our services directory that should be able to supply you, or try your local supermarket, as their 'Free From' ranges offer a range of gluten-free ingredients.
I want to cook for people on a gluten-free diet. What information can you provide?
We have produced a catering toolkit. To download this, please click here.
In addition to this, the Food Standards Agency have recently produced an interactive food allergy online training tool which can be accessed here.
The Institute of Hospitality (previously the HCIMA) continues to support Coeliac UK in educating the food service sector about coeliac disease by offering their recent Management Guide, Serving People with Coeliac Disease: Understanding gluten-free food free to Members.
If you are not a Member of Coeliac UK but would like to subscribe to our publications, please contact us.
If you are not a Member of Coeliac UK, please go the Institute of Hospitality website for more information.
How can I prevent contamination of gluten-free foods?
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Cross-contamination occurs in storage, preparation and serving. Here are some tips to help prevent the problem occurring:
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gluten-free foods must never be prepared on a wheat-floured surface or in a floury atmosphere
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wash down surfaces before preparing gluten-free food
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wash hands before handling gluten-free food (especially after other food preparation)
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use separate utensils e.g. a separate toaster for gluten-free and normal bread; separate bread boards; separate containers for butter, margarine, chutney, pickle, jam etc. (as knives can transfer crumbs from normal bread)
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cook and serve gluten-free foods in separate dishes
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don't deep-fry gluten-free foods in oil which has been used for gluten-containing foods such as batters or breadcrumb coatings
Is it harmful for someone with coeliac disease to handle wheat flour when cooking?
Gluten only poses a problem for someone with coeliac disease is 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.
Do you have any gluten-free recipes I could use?
Our website has a free seasonal recipe which is available now by clicking here. Alternatively you can buy gluten-free recipe books at our online shopor subscribe to Crossed Grain magazine which comes out three times a year and is packed full of gluten-free recipe ideas. Our Recipe Database has a wide range of recipes available. If you would like access to this resource, please contact us.
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 Grain Magazine and on our venue guide ‘Eating Out Without’.
What happens if someone with coeliac disease eats gluten by mistake?
The effect of eating gluten varies from person to person, although it is never as dramatic as an anaphylactic shock with nut or shellfish allergies. Symptoms of being 'glutened' include headaches, diarrhoea, stomach pains and lethargy to the extent that people may need to stay in bed for a few days to recover.
