When you’re catering for individuals with coeliac disease, it’s important to make sure you keep a very clean work station to ensure there is no cross contamination. A coeliac, for those of you who do not know, is an individual who has a common digestive condition where the small intestine becomes inflamed and unable to absorb nutrients. It can cause a range of symptoms including diarrhea, abdominal pain and bloating. So it’s incredibly serious!
Just like you’d ensure an individual with a nut allergy would not be served a meal with nuts inside, you should ensure any individual who requires a gluten free meal comes with absolutely no gluten. Gluten is a general name for the proteins found in wheat, rye, barley and triticale, and there are many foods that include these ingredients, so you need to check labels on packaging very carefully. Some may say they are free from gluten containing ingredients, whilst other products simply list the ingredients, so you will have to check carefully yourself. As a chef or cater you have to have a good understanding on coeliac disease because it will certainly come into play soon for you at a party or event if it hasn’t already.