FAQs for caterers
Click on the following questions to find answers:
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 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 now mandatory that the ingredient's list on all pre-packaged foods declare all deliberate ingredients and allergens, so you can 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 lines 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, 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 labeling will need to be kept up-to-date.
Where can I buy specialist gluten-free ingredients such as bread, pasta and cakes?
If your usual suppliers are unable to supply gluten-free products, try contacting some of the companies listed in our services directory. Alternatively, try your local supermarket, as their 'Free From' ranges offer a choice of gluten-free ingredients.
I want to cook for people on a gluten-free diet. What information can you provide?
In addition to the publications mentioned above and the information on this website, information is also available on the Food Standards Agency website for caterers.
How can I prevent contamination of gluten-free foods?
Cross-contamination can occur during 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 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 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.
Do you have any gluten-free recipes I could use?
Our web site has a free seasonal recipe which is available now by clicking here. Alternatively you can buy gluten-free recipe books at our online shop or subscribe to Crossed Grain magazine which comes out three times a year and is packed full of gluten-free recipe ideas.
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' . Contact us for more ways to advertise.
What happens if someone with coeliac disease eats gluten by mistake?
The effect of eating gluten varies from person to person. 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.
