Gluten-Free Goodness: Tips for Serving Customers with Special Dietary Needs
This blog will guide you through aspects such as what gluten free is, how to keep your kitchen safe from contamination and some industry insights
Gluten Free: What Does That Mean?
Gluten is a protein found in certain grains, such as wheat, barley, rye, and a cross between wheat and rye called triticale. A gluten-free diet doesn't contain any foods or drinks made from gluten. Removing gluten from your diet likely changes your overall intake of fibre, vitamins, and other nutrients. Therefore, regardless of your reasons for following a gluten-free diet, it's important to know how it can affect your overall nutritional intake.
Medical Conditions That Require a Gluten Free Diet:
Coeliac Disease:
- This is an autoimmune disorder in which gluten triggers immune system activity that damages the lining of the small intestine. Over time, this damage prevents the absorption of nutrients from food.
Gluten Sensitivity:
- This causes some of the same signs and symptoms associated with celiac disease, including abdominal pain, bloating, diarrhoea, constipation, foggy brain, rash, or headache, even though there is no damage to the tissues of the small intestine.
Gluten Ataxia:
- This is an autoimmune disorder in which gluten affects certain nerve tissues and causes problems with muscle control and voluntary muscle movement.
How to Prevent Cross Contamination: 5 Gluten Free Kitchen Rules for Your Restaurant
Cross contamination occurs when gluten containing foods come in contact with gluten free foods. In your casual dining kitchen, as chefs it is important to understand how you can keep your kitchen safe from cross contamination.
Even a very small amount of gluten transferred through cross-contamination can harm someone on a gluten free diet for Coeliac Disease or other gluten-related disorders.
KEEP GLUTEN FREE FOODS ON TOP SHELVES
Choose and dedicate the top shelves of the fridge, pantry, cupboards, etc to gluten free foods if you share a kitchen with gluten eaters. That way, any crumbs that fall will be gluten-free crumbs, not gluten crumbs.
HAVE A DEDICATED GLUTEN FREE TOASTER AND ITEMS THAT ARE DIFFICULT TO CLEAN
It's not uncommon to have multiple sets of cooking tools in a shared kitchen. These hard-to-clean items are a good starting place for your gluten free cookset:
- Wooden cutting boards and utensils
- Colanders and strainersDish sponges and cleaning brushes
- Toasters, Waffle makers, etc
- Plastic mixing bowls and utensils that are scratched
- Nonstick cookware, especially if scratched.
DEDICATE DIPS AND SPREADS TO GLUTEN-FREE FOODS ONLY
Common source of cross-contact in the kitchen is peanut butter jars and other spreadable condiments. Crumbs can get into the jar when double-dipped after spreading on wheat bread .Have a special jar just for you, or consider squeezable condiment bottles.
Examples of foods to dedicate as gluten free: Mustard, Mayonnaise, Peanut and other nut butters, Fruit jams and jellies, and Honey (if not in a squeeze bottle).
KEEP A SEPARATE DEDICATED GLUTEN FREE DISH TOWEL AND CLEANING SPONGES/BRUSHES
Dish towels, sponges, and brushes can all hold particles of gluten. Have safe gluten-free ones and make sure they're easily distinguishable from the others.
Generally, dishwashers can be shared with gluten and gluten-free dishes safely if you have Coeliac disease. However, if you are washing by hand, consider a separate plastic wash basin for gluten free dishes.
STICK TO A REGULAR CLEANING SCHEDULE
Clean surfaces are key to feeling safe while preparing gluten-free food in your kitchen.
A thorough wipe down of handles and countertops during every shift in your causal dining kitcc Dhen is a must and make sure your employees are aware of this and to keep on top of it.
For more information on Gluten Free Safety, click here to find out more.
