Coeliac Awareness Week: Top Tips to Adapt Your Menus
Updated: 20 May, 2024
Coeliac disease is an autoimmune disease caused by a harmful reaction to gluten. It affects millions of people worldwide, with symptoms causing severe discomfort to sufferers that affects their everyday lives.
 
Now it isn’t just about avoiding bread and pasta. Gluten can also hide in a wide range of core kitchen ingredients including gravies and sauces.
 
As a food establishment, you have the power to make dining out safe and enjoyable for your guests with allergies and intolerances. This Coeliac Awareness Week, enhance your understanding to better serve your gluten-free guests. 

 

 

 
Adapt Your Operations for Allergens
Here are some practical steps your business can take to adapt your menus and operations:
 
Source the right products carefully
 
 
  • At JJ Foodservice, we pride ourselves on offering a wide range of gluten-free options, including our Super Crisp chips, Sidoli desserts, brioche burger buns, fish fingers and much more
  • When searching for new products for your menus, avoid products that list ingredients like wheat, rye, barley and oats
  • Don't forget the bounty of naturally gluten-free ingredients like meats and fish, fruits and vegetables, eggs, nuts, seeds and pulses
 
 
Safely store your ingredients

 

 

 
  • Preventing cross-contamination starts with proper storage - keep gluten-free ingredients well separated from those that do contain gluten
  • Make sure your gluten-free products are clearly labelled, or have a designated storage area for easy identification by your kitchen team
 
 
Separate prep and cooking areas

 

 

 
  • Boiling foods like gluten-free rice and pasta must be done in a clean pan using fresh water
  • Deep frying gluten-free food requires a fryer to be thoroughly cleaned and replaced with clean oil. If you're regularly catering for a large number of gluten-free diners, considering a separate fryer solely for gluten-free may be a smart choice
  • Remind your staff to wash their hands regularly during and between gluten-free preparation, to maintain high standards
 
 
Front of house care

 

 

 
  • Ensure all of your staff are well-trained in handling allergies, intolerances and conditions like coeliac disease
  • Don't forget to update your menus, to clearly mark dishes suitable for specific dietary requirements, or offer a separate menu altogether, so your guests can trust they will be dining safely
 
 
Head to our website and browse our selection of gluten-free products for your menus.