Catering for gluten-free diets
Overview
Coeliac Awareness Month begins on 01 May and kicks off four weeks of campaigning by Coeliac UK to raise awareness of the autoimmune condition. One person in 100 has coeliac disease, but only 36% of people with the condition are clinically diagnosed. Coeliac UK estimates that around half a million people in the UK are currently undiagnosed.
Whilst 1% of the population has coeliac disease, there are also increasing numbers of people following a gluten-free diet for other health reasons. The 1.3 million Britons now following a gluten-free diet do so because it is not only the treatment for coeliac disease, but it is also helpful for symptoms such as irritable bowel syndrome (IBS) and non-coeliac gluten sensitivity (NCGS)2.
allmanhall’s Registered Dietitian, Tess Warnes, sorts the wheat from the chaff and explains how to effectively manage the requirements of your diners living with coeliac disease.
What is coeliac disease?
Coeliac disease is a chronic autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. There is a similar protein found in oats which some people with coeliac disease also react to. The immune system mistakenly identifies gluten as a threat and attacks the lining of the small intestine. The small intestine is lined with tiny, finger-like projections called villi, which help absorb nutrients. Gluten exposure damages these villi, reducing the body’s ability to absorb essential vitamins, minerals, and other nutrients. Coeliac disease is not an allergy or food intolerance.
The condition causes digestive symptoms such as stomach pain, bloating and diarrhoea. The impaired absorption of nutrients leads to fatigue and weight loss and, in the longer term, can cause osteoporosis and anaemia.
There is no cure for coeliac disease but following a gluten-free diet should help control symptoms and prevent the long term complications of the condition. This involves eliminating all foods containing wheat, barley, and rye from the diet.
How easy is it to avoid gluten?
Tess explains that “Avoiding gluten entirely can be challenging, but many naturally gluten-free foods make it easier. Focusing on fresh fruits, vegetables, unprocessed meats, fish, dairy, beans, and nuts can form the basis of a healthy, sustainable and gluten-free diet. Potatoes, rice, quinoa, polenta, plain tofu, lentils, legumes and pulses are all naturally gluten-free.”
It is of the utmost importance, however, to be mindful of cross-contamination and hidden gluten in processed foods, so always check labels and packaging for allergens.
The way allergen information* is communicated depends on the type of business and how the food and drink is presented.
There are two types of prepackaged foods which have different labelling rules and it can be difficult to distinguish the difference:
- ‘pre-packed food’ are foods which have been put in packaging before being offered for sale to the customer
- ‘prepacked food for direct sale’ are foods which are packed on the premises the food will be sold such as a sandwich that is packaged in the shop it will be sold.
All prepacked foods require a food label, and the requirements of the Food Information Regulations mean that you can tell from a label whether a product contains a gluten-containing ingredient or not.
All deliberately used ingredients must be listed in the ingredients list in order of their amount (greatest first). Gluten-containing ingredients are one of the 14 listed allergens that must be emphasised in the ingredients list, therefore if something containing gluten is used as an ingredient, it must be listed and clearly emphasised, for example in bold lettering, in the ingredients list, no matter how little of it is used. Manufacturers will name the specific grain used, so you will see these words on the ingredients list if they are in the product.
Coeliac UK’s website has over 100,000 products with ingredients lists on their Food and Drink Information page.
Free From foods are special ranges of foods made without certain allergens. If a label states that the product is ‘free from milk’ or ‘peanut-free’, it must be based on specific and rigorous controls. These controls need to ensure that the final product is completely free of that particular allergen*. This includes checking that all ingredients and packing materials do not contain that allergen, and preventing cross-contamination from other foods made on site.
However, gluten is the one exception to this rule. Gluten-free labelled products can contain a maximum 20mg/kg of gluten, or 20 parts per million (ppm) or less of gluten. This is because research indicates that this is a safe level for all people following a gluten-free diet.
Tess highlights that “It is important to remember that, when using Free From foods, they are only free from the allergen/s* they claim to be free from… they are not free from all allergens. A gluten-free cake may well still contain eggs, nuts or milk”.
Tess highlights that, “When it comes to keeping your diners safe, don’t rely on front of pack labels for Gluten Free or Free From claims, always check the back of pack.”
While allergen laws have remained unchanged since the implementation of Natasha’s Law in 2021, it is important to stay informed about potential future regulations and developments in this area.
Managing your business to ensure food safety, effective management of allergens and safe preparation of gluten-free meals is vital. Many of the processes you already have in place for controlling physical and microbial contamination will be relevant to controlling gluten contamination within your business.
All food businesses preparing gluten-free food must have a documented Food Safety Management System or HACCP Plan which addresses the gluten hazard. The FSA’s Safer Food Better Business guides can help you with this.
How to cater for coeliac diners
You should provide training for all staff on communication, preparation and serving of gluten-free foods. Staff should be trained to always check and not to guess if unsure of food ingredients or the gluten-free processes.
Training must cover handling, storage, segregation and accidental spillage of gluten ingredients, controls in place to control contamination with gluten at all stages of preparation and serving of gluten-free meals to your diners.
There are also specific focus areas to consider:
Ingredients:
- Consider making naturally gluten-free dishes rather than using processed gluten-free ingredients – potatoes, rice, quinoa, polenta, plain tofu, lentils, legumes and pulses are all naturally gluten-free.
- If you need inspiration for delicious gluten-free dishes that are also healthy and sustainable, and have a minimum number of processed ingredients, try allmanhall’s Hero Recipes, here and here.
- Don’t rely on front of pack labels for Gluten Free or Free From claims, always check the back of pack*.
Storage:
- Gluten-free ingredients should be stored in clearly marked containers or dedicated shelves above gluten-containing ingredients.
- Once opened, all products must be decanted into clearly labelled lidded containers.
- You must be able to demonstrate control for accidental spillage of gluten ingredients, for example wheat flour in storage areas.
- Spillage must be cleaned up immediately using single use cloths.
Cleaning & preparation:
- Ensure all the equipment and work surfaces used to prepare and serve gluten-free food are spotlessly clean.
- Use stainless-steel utensils (they are non-porous) to stir and mix gluten-free foods.
- Wipe down gluten-free preparation areas with a separate cloth to any that may have been used for other tasks.
Hygiene:
- Wash your hands thoroughly before starting to prepare gluten-free foods and avoid touching gluten-containing foods until you have finished prepping.
- Staff clothing must be suitable for preparation of gluten-free food.
- Clean protective clothing should be available, and staff should know where to find it.
Cooking:
- Use a separate fryer to cook gluten-free chips (heat does not destroy gluten).
- Use a separate toaster to toast gluten-free bread.
- When heating gluten-free food in a microwave ensure that it is covered to prevent any food debris falling onto it.
Common Cross-Contamination Issues:
- Surfaces not being cleaned prior to gluten-free preparation.
- Sharing utensils, equipment and chopping boards without cleaning before using for gluten-free foods.
- Using oil or water for cooking gluten-free foods previously used to cook foods containing gluten.
- Using the same bread boards, toasters and grills for gluten-free and foods containing gluten.
- Staff not washing hands prior to gluten-free preparation.
- Staff not using appropriate protective clothing, for example a plastic apron.
Service Tips:
- Colour coded utensils can be used to serve gluten-free dishes.
- Make it easier to identify gluten-free meals by using an easily identifiable serving plate, for example serve gluten-free on a square plate or a board.
- If you are serving pasta, use a different shape for gluten-free
- If you are serving pizza, use a different shape base for gluten-free
Expert nutritional and allergen training support can be provided by allmanhall – always remember that just because it’s gluten-free doesn’t mean its allergen-free.
Contact the allmanhall team now to learn how we can help you manage those challenges.