CATERING FOR GLUTEN-FREE DIETS
Please note that some people are purely wheat-intolerant, and to varying degrees. But the information below covers coeliacs - those whose bodies cannot tolerate any gluten.
When catering for gluten-free diets (eg for coeliacs), exclude barley, oats (but see below), rye and wheat, and all products made from these. Some coeliacs also have to avoid other glutinous grains, eg some short grain or sticky rice. Some coeliacs also have to avoid dairy products. Please check with your customer or guest. For dairy-free catering, you will find some useful information including an A-Z checklist on the "vegetarian / vegan" page.
Grains that you can use are: buckwheat, maize (corn), millet, quinoa, long-grain rice.
NB re "gluten-free oats": there are now some products available that are labelled as "made from gluten-free oats, suitable for coeliacs" (eg some biscuits made by Nairns). You'll need to check with your customer/guest if they are able to have these. (Some people may still not be able to eat them, if they have a specific allergy to oat protein.)
Most supermarkets now have a "free from" section containing gluten-free products. Healthfood shops usually stock a larger range.
Careful label-reading is imperative. "If in doubt, leave it out!"
For more information, including recipes, visit:
http://www.coeliac.org.uk/
