Gluten Free Caterers, Food Service and Restaurant Information
This information is to help catering, food service and restaurant staff prepare and provide safe
gluten free food with the minimum of fuss. From helpful tips from what foods contain gluten, to how
to avoid cross-contamination of gluten free foods.
Why provide gluten free food?
Many people are following a gluten free diet whether it is because they have coeliac disease,
dermatitis herpetiformis or another condition requiring them to follow a gluten free diet. It is not a
fad, or a more healthy menu choice, but a daily necessity for many on a gluten free diet. All requests
for a gluten free meal should be taken seriously as people can become ill if they consume gluten.
What is coeliac disease and dermatitis herpetiformis?
Coeliac disease is a permanent, autoimmune disorder caused by an intolerance to gluten which
causes the body to produce antibodies which damage the lining of the small bowel and make it
impossible for the body to absorb vitamins, minerals and other nutrients from food. Dermatitis
herpetiformis is an uncommon persistent itchy chronic rash associated with bowel changes identical
to coeliac disease.
What is gluten?
Gluten is the main protein of the cereal grains wheat, barley, oats and rye and triticale. There are
many obvious foods that contain gluten such as bread, cakes, cereals, biscuits, pastry, pasta, batter,
breadcrumbs etc.
Apart from the above more obvious sources, gluten is hidden in many processed foods such as
semolina, durum wheat, couscous, sausages, processed meats, soups, stock cubes, Asian sauces,
gravies, dressings, malt vinegar, cornflour [of wheat origin], some beverages, and some modified
starches and thickeners.
Please be meticulous when checking if a product is gluten free – always read the label.
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Coeliac New Zealand, PO Box 35724, Browns Bay, Auckland 0753
T: 09 414 7467 F: 09 414 7468 E: [email protected] W: www.coeliac.org.nz
What foods are gluten free?
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Foods such as fresh fruit and vegetables, unprocessed meat, poultry and fish, eggs, nuts,
legumes, milk, fats and oils and grains such as rice, corn, soy, sago, tapioca, buckwheat, millet,
amaranth, sorghum, quinoa and arrowroot are all gluten free.
Foods that are labelled gluten free
Foods that are gluten free because the ingredients used to make it are gluten free
Baking Aids
Baking aids can improve the texture and dough stretch factor of a product. Gluten free baking aids
include:
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Xanthan gum
Guar gum
Vitamin C
Gluten free baking powder
It is also worth noting that gluten free flours absorb liquid more readily
Avoiding Cross-Contamination
Cross contamination is when gluten free foods get contaminated by gluten containing foods and it
can happen at any stage and in a number of different ways. The most common places crosscontamination can occur is on:
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Toasters, grills, pans, pots
Chopping boards, work surfaces, benches
Knives, cutlery, serving spoons and tongs
Butter, jam, honey, chutney and mustard pots
To avoid cross contamination of gluten free foods with gluten containing foods
1. Ensure your gluten free food is made first thing in the morning and/or a specific day (or two
days per week)
2. Clean all relevant preparation areas prior to gluten free food preparation
3. Use cleaned or separate chopping boards and utensils for cooking
4. Store gluten free products such as flour separately e.g. on a separate shelf, sealed container
5. Educating your staff on the meaning of gluten free is key
6. Use clean fryer oil, clean water for gluten free pasta and/or soup bases
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Coeliac New Zealand, PO Box 35724, Browns Bay, Auckland 0753
T: 09 414 7467 F: 09 414 7468 E: [email protected] W: www.coeliac.org.nz
7.
8.
Display gluten free food away from gluten containing food (to ensure no cross
contamination)
Serve food with separate tongs (mark one set gluten free on the side)
Training regarding Special Dietary Needs
Everyday food can cause customers harm. If staff prepare or serve food they need to know about
their customers’ special dietary needs: food allergies, coeliac disease, gluten intolerance, lactose
intolerance, diabetes, and types of vegetarianism.
A training course improves staff’s professional knowledge and skills and is well worth investing in if
you know your staff lack awareness of special dietary needs or are unsure how to handle customer
inquiries.
Checklist
Here’s the top 5 things to check when preparing gluten free meals to ensure they are safe:
1. Avoid cross-contamination by wiping down work surfaces, food preparation areas, and
cleaning knives, serving spoons, bowls and baking trays/pans and using separate butter and
condiment containers for gluten free foods and gluten containing foods
2. Educate your kitchen staff on the importance of separating gluten free ingredients from
gluten ingredients and using separate tongs/serving spoons
3. If cooking gluten free pasta, use a clean pot with fresh water. If frying use clean oil.
4. Don’t dust meat or fish with any flour except one you know is gluten free
5. Make sure your front of house staff are aware which dishes are gluten free
6. IF IN DOUBT, LEAVE IT OUT
Coeliac New Zealand
We assist those with coeliac disease and dermatitis herpetiformis through support, campaigning and
promoting research.
For more information please contact Coeliac New Zealand at www.coeliac.co.nz
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Coeliac New Zealand, PO Box 35724, Browns Bay, Auckland 0753
T: 09 414 7467 F: 09 414 7468 E: [email protected] W: www.coeliac.org.nz