Employee Development Co-ordinator, Contemporary Catering
Now that school is back again for another year here are a few tips from the Coeliac Society to help make it easier for gluten free children.
You can Download a copy of our Gluten Free Catering Guide from the Coeliac Society. This is the perfect resource for your school tuckshop/canteen. Teachers may also like to have a copy of it if they are planning any class cooking.
While offering gluten free options to your menu may appear ‘hard’ or ‘daunting’, with simple procedures in place, it will seem seamless and people with coeliac disease can enjoy a bought meal without having to worry about the consequences.
Gluten is a protein found in wheat, rye, barley, oats and their derivatives
Changing some of your menu items to gluten free, is easier than you may think. To offer a couple of different gluten free items, you may simply have to change just one ingredient or the brand of the ingredient to some items that are already on your menu to make them gluten free.
Some of your menu items may already be gluten free! These products can be categorised into three broad groups:
Identifying Gluten in unlikely products
While identifying gluten free products versus products that contain gluten, you need to be extremely careful. Alot of people are under the impression that gluten is only present in bread, pasta and cakes, where in actual fact some brands of the items in the following list can often contain gluten, although there are gluten free varieties available for most of these products.
Avoiding cross contamination during food preparation
Some as simple as a small crumb of bread left in the butter or on a bread board may make a person with celiac disease physically ill. There are some simple procedures for food preparation of gluten free food to help remove this risk:
For more tips and recipe ideas, download the Coeliac Society Gluten Free Catering Guide.