Are you catering for the Gluten Intolerant community?

Coeliac disease affects approximately 1 in 100 Australians and 1 in 5 people are gluten intolerant. Yes, 20% of your patrons are gluten intolerant.  Are you offering a variety of options to meet gluten free requirements?

A gluten-free diet is the only treatment for coeliac disease. Taking gluten out of the diet allows your gut to heal and your symptoms to improve.

Gluten is a protein found in:

• Wheat (including spelt)
• Rye
• Barley
• Oats

We've also included some handy tips to assist you in catering for the Gluten Intolerant community.
 

1. Familiarize Yourself with Safe and Unsafe Grains and Starches

Gluten-free cooking is all about learning how to substitute gluten-free grains and starches for wheat, barley and rye, in all of their various forms.

Take a list with you when you grocery shop and always read labels. If you see an ingredient that you aren't sure about don't hesitate to ask questions!

2. Read Labels To Avoid Gluten in Processed Foods

Gluten can turn up just about anywhere, so read product labels carefully! When you aren't 100% certain that a food is gluten free, contact the manufacturer before buying it!

3. Prevent Cross-Contamination in Your Kitchen

Designate one area in your kitchen for storing your gluten-free cooking ingredients. Refrigerate or freeze whole grain gluten free flours in labeled, sealed containers.

Make sure your food prep surfaces, utensils, mixer and pans are free of any kind of gluten residue. Buy a new toaster and use it only for gluten-free toasting. It is very important to avoid cross-contamination of gluten-free foods with gluten.

4. Buy Several Packaged Gluten-Free Baking Mixes

More and more groceries and natural foods stores carry a good selection of gluten-free ingredients and packaged gluten-free baking mixes. Buy a few of these packaged baking mixes and try them out. This will help you learn which gluten-free flour blends taste best to you. When you're ready to start making your own gluten-free mixes you won't waste money on ingredients that you don't like!

Using packaged mixes is a fast, convenient way to see, first hand, how working with gluten-free flours is different than working with gluten flours.

5. Find A Good Gluten-Free Cookbook

Good gluten-free cookbooks are invaluable for new gluten-free cooks. Most have good glossaries and descriptions of gluten-free ingredients.

Your local library is a great place to find an assortment of gluten-free cookbooks which you can review for yourself before buying.

6. Another good standby is to keep gluten free bread in the freezer.

If you want further information regarding coeliac/gluten intolerance check out Coeliac Australia website:

http://www.coeliac.org.au/coeliac-disease/diet.html

You don’t need to only offer steak or fish and salad, check out these great G-Free Recipes:

http://www.taste.com.au/search-recipes/index.php?q=gluten+free&publication=&page=1