Catering for Coeliac Guests – From Cafés to Luxury Hotels

With Coeliac disease affecting something in the order of 1 in 100 people in the UK, catering for gluten-free needs isn’t just a nice extra, it’s a vital necessity. 

From the smallest café to the grandest hotel restaurant, creating a safe and welcoming dining experience for Coeliac guests is both a moral responsibility and a smart business move.

Understanding Coeliac Disease

Coeliac disease isn't a food fad or lifestyle choice. It is a serious autoimmune condition triggered by the ingestion of gluten, a protein found in wheat, barley and rye.

Even trace amounts can cause significant harm, leading to long-term health issues like malnutrition, osteoporosis, and even infertility. For someone with Coeliac disease, “gluten-free” must mean exactly that.

The Importance of Going Beyond the Label

Simply offering a few gluten-free options isn't really not enough if there is a genuine risk of cross-contamination. For many Coeliacs, eating out can feel like navigating a minefield, one misinformed staff member or one contaminated chopping board can lead to days or even weeks of illness.

Whether you run a local tearoom or a Michelin-starred hotel kitchen, ensuring your venue is truly Coeliac-safe means taking food safety and staff training seriously.

Tips for Safely Catering to Coeliac Guests

1. Staff Training Is Essential

Everyone, from the front-of-house team to the pot washers, needs to understand what Coeliac disease is and how to prevent cross-contamination. Servers should be confident in explaining which dishes are safe and what procedures are in place.

2. Dedicated Prep Areas and Utensils

If you’re serious about serving Coeliac guests, set up separate gluten-free prep areas, utensils, toasters, and fryers. Flour particles can linger in the air or cling to surfaces, so thorough cleaning routines are key.

3. Clear and Accurate Labelling

Menus should clearly label gluten-free options and be backed up by a kitchen that understands what that means. Avoid vague terms like “low gluten” or “gluten-friendly”, which can mislead or confuse.

4. Don’t Be Afraid to Say No

It’s better to explain honestly that you can’t safely cater for Coeliac disease than to serve something risky. Transparency builds trust.

5. Offer Variety

Too often, gluten-free diners are left with just one option, usually a rather boring salad. Be creative. Think risottos, naturally gluten-free world cuisines like Mexican or Indian, or gluten-free baked goods. Partnering with local gluten-free bakers can also boost your menu.

6. Get Accredited

Consider working towards Coeliac UK’s Gluten Free Accreditation. It’s a mark of trust that tells customers you take their dietary needs seriously and can open doors to new business opportunities.

Benefits for Your Business

Catering properly for Coeliac disease isn’t just about one customer — it’s about the group they bring with them. Families, friends, and colleagues all make dining decisions together, and many will favour places where their Coeliac loved one can eat safely.

Venues that take this seriously often find they build a loyal customer base, earn glowing reviews, and stand out in an increasingly health-conscious market.

Catering for Coeliacs is about more than ticking a box. It’s about empathy, education, and a commitment to making dining out safe and enjoyable for everyone. 

Whether you’re serving lattes and lunches in a village café or curating a five-course tasting menu in a luxury hotel, getting gluten-free right is a win-win for your guests and your reputation.

https://www.coeliac.org.uk

Tim Tam Gluten Free arrives in the UK – Bringing a taste of Australia to Britain

There's fantastic, wonderful news for biscuit lovers, especially those who are coeliacs, or gluten intolerant, Tim Tam, which is Australia’s most iconic chocolaty biscuit, is now available in a special gluten free recipe at Waitrose stores across the UK and also online. 

Already loved by Aussies (and quickly winning over Brits) Tim Tam is famous for its irresistible combination of crunchy biscuit, smooth cream centre and chocolate flavour coating. 

Now, with Tim Tam Gluten Free, 7 million gluten intolerant or avoiding Brits finally have access to the indulgent treat that Australians have been obsessed with for decades – and it tastes so good, you won’t believe it’s gluten free! 

Talyah Falabella, Tim Tam International Marcomms Manager says: “Tim Tam is Australia’s favourite chocolaty biscuit and we’ve been blown away by how much Brits have embraced it. As we continue our mission to bring a taste of Australia to the UK, we are excited to now offer our delicious Tim Tam Gluten Free, so more Brits can indulge in this much-loved Aussie icon.” 

So, whether you’re searching for a delicious gluten free option to enjoy with your next coffee catch-up, or you’re simply craving a chocolaty sweet treat, Tim Tam Gluten Free has you covered – with no compromise on taste. 

Tim Tam Gluten Free is available in Waitrose stores at RRP £3.50 per 150g pack. 

Gluten-Free Baking: Tips and Recipes

In recent years, gluten-free baking has surged in popularity, driven by an increasing number of people with coeliac disease, such as my wife, gluten intolerance, or simply those seeking to cut gluten from their diets. 

While gluten-free baking can present unique challenges, with the right tips and recipes, you can create delicious, gluten-free baked goods that everyone will enjoy.

Understanding Gluten-Free Flours

The cornerstone of gluten-free baking is the flour. Traditional wheat flour, which contains gluten, gives baked goods their structure and elasticity. In gluten-free baking, you'll need to rely on a blend of different flours and starches to achieve similar results. Here are some common gluten-free flours:

Rice Flour: A versatile base flour with a mild flavour.

Almond Flour: Adds moisture and a slightly nutty taste.

Coconut Flour: Highly absorbent, requires more liquid in recipes.

Oat Flour: Offers a light texture; ensure it is certified gluten-free.

Tapioca Starch: Provides chewiness and elasticity.

Potato Starch: Adds moisture and helps with the texture.

Tips for Successful Gluten-Free Baking

Blend Flours: Using a combination of gluten-free flours can help mimic the texture and flavour of wheat flour. Many recipes call for a mix of at least two or three different flours.

Use Xanthan Gum or Guar Gum: These are essential in gluten-free baking as they help bind ingredients and provide structure. Generally, use about 1 teaspoon per 140 grams of gluten-free flour.

Measure Accurately: Use a kitchen scale to measure your ingredients for more precise and consistent results. Gluten-free flours can vary in density, so measuring by weight is more reliable than by volume.

Add Moisture: Gluten-free baked goods can be drier than their gluten-containing counterparts. Add extra eggs, yoghurt, or fruit purées to keep your bakes moist.

Let the Batter Rest: Allowing the batter to rest for 20-30 minutes before baking can help hydrate the flours and improve the texture of the final product.

Don't Overbake: Gluten-free baked goods can become rather dry if overcooked. Check for doneness a few minutes earlier than you would with traditional recipes.

Gluten-Free Recipes to Try

1. Gluten-Free Victoria Sponge Cake

Ingredients:

200g gluten-free self-raising flour

200g caster sugar

200g unsalted butter, softened

4 large eggs

1 tsp baking powder

1 tsp xanthan gum

2 tbsp milk

1 tsp vanilla extract

Strawberry jam and whipped cream for filling

Icing sugar for dusting

Method:

Preheat your oven to 180°C (160°C fan) and grease two 20cm round cake tins.

In a large bowl, beat together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Fold in the flour, baking powder, and xanthan gum until combined.

Stir in the milk and vanilla extract.

Divide the batter evenly between the two prepared tins and smooth the tops.

Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

Once cooled, spread the strawberry jam and whipped cream on one cake layer, then place the other layer on top. Dust with icing sugar before serving.

2. Gluten-Free Chocolate Chip Cookies

Ingredients:

125g gluten-free plain flour

1/2 tsp bicarbonate of soda

1/2 tsp xanthan gum

1/4 tsp salt

75g unsalted butter, softened

100g brown sugar

50g caster sugar

1 large egg

1 tsp vanilla extract

150g gluten-free chocolate chips

Method:

Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.

In a bowl, whisk together the flour, bicarbonate of soda, xanthan gum, and salt.

In a separate bowl, beat the butter and sugars until creamy.

Add the egg and vanilla extract to the butter mixture, and beat until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chocolate chips.

Drop tablespoon-sized balls of dough onto the prepared baking tray, spacing them about 5cm apart.

Bake for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

3. Gluten-Free Banana Bread

Ingredients:

200g gluten-free plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp xanthan gum

100g unsalted butter, melted

150g brown sugar

2 large eggs

3 ripe bananas, mashed

1 tsp vanilla extract

50ml milk

Method:

Preheat your oven to 180°C (160°C fan) and grease a 900g loaf tin.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and xanthan gum.

In another bowl, mix the melted butter and brown sugar until combined.

Add the eggs, mashed bananas, and vanilla extract to the butter mixture, and mix well.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

Pour the batter into the prepared loaf tin and smooth the top.

Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

Allow the banana bread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

With these tips and recipes, gluten-free baking doesn't have to be daunting. Experiment with different flour blends and techniques, and you'll soon be creating gluten-free treats that are just as tasty as their gluten-containing counterparts. Happy baking!

The Joy of Gluten-Free Baking and Cooking

In recent years, gluten-free diets have gained immense popularity, not just among those with coeliac disease but also among individuals who seek a healthier lifestyle or experience gluten sensitivity.

Gluten-free baking and cooking might seem daunting at first, but with the right ingredients and techniques, it can be both enjoyable and rewarding. 

This blog post aims to guide you through the essentials of gluten-free baking and cooking, offering tips, recipes, and inspiration to help you master the craft.

Understanding Gluten and Its Alternatives

Gluten is a protein found in wheat, barley, and rye. It provides elasticity and structure to baked goods, which can be challenging to replicate without it. However, there are numerous gluten-free alternatives available today:

Flours: Rice flour, almond flour, coconut flour, and buckwheat flour are popular choices. Each type of flour has unique properties, so combining them often yields the best results.

Binders: Since gluten helps bind ingredients, alternatives like xanthan gum, guar gum, and psyllium husk powder can be used to mimic this effect.

Starches: Cornstarch, potato starch, and tapioca starch can improve the texture of gluten-free baked goods, making them lighter and more cohesive.

Essential Tips for Gluten-Free Baking

Mix Your Flours: Using a combination of different gluten-free flours can replicate the texture and flavour of wheat flour. For example, mixing rice flour with a bit of almond flour and potato starch can create a well-rounded base for many recipes.

Measure Precisely: Gluten-free flours can be more temperamental than wheat flour. Accurate measurements are crucial to achieving the desired consistency and texture.

Let It Rest: Allow your gluten-free batter or dough to rest before baking. This gives the flours time to hydrate and helps improve the final texture.

Use Bindings: Add a binder like xanthan gum or psyllium husk to your recipe to prevent crumbling and to improve the texture.

Experiment and Adjust: Don't be afraid to experiment with different flour blends and ratios. Gluten-free baking is as much an art as it is a science.

Delicious Gluten-Free Recipes to Try

1. Gluten-Free Banana Bread

Ingredients:

3 ripe bananas

2 eggs

1/3 cup melted coconut oil

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 1/2 cups gluten-free flour blend

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Instructions:

Preheat your oven to 175°C (350°F) and grease a loaf tin.

In a large bowl, mash the bananas. Add eggs, coconut oil, honey, and vanilla extract. Mix well.

In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared loaf tin and bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the bread to cool before slicing.

2. Gluten-Free Pizza Dough

Ingredients:

2 cups gluten-free all-purpose flour

1 tablespoon xanthan gum

1 tablespoon sugar

1 teaspoon salt

1 tablespoon active dry yeast

1 cup warm water

2 tablespoons olive oil

Instructions:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

In a small bowl, combine the warm water and sugar, then sprinkle the yeast on the top. Let it sit for 5-10 minutes until frothy.

In a large bowl, mix the gluten-free flour, xanthan gum, and salt.

Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.

Transfer the dough to the prepared baking sheet and press it into your desired pizza shape/s.

Bake the crust for 10-12 minutes, then add your favourite toppings and bake for an additional 10-15 minutes, or until the toppings are cooked to your liking.

The Joy of Gluten-Free Cooking

Gluten-free cooking extends beyond baking. Here are a few tips to help you create delicious and nutritious gluten-free meals:

Focus on Naturally Gluten-Free Foods: Fruits, vegetables, meat, fish, eggs, dairy, nuts, and legumes are all naturally gluten-free. Base your meals around these foods for a balanced diet.

Explore Gluten-Free Grains: Quinoa, millet, buckwheat, and amaranth are excellent substitutes for gluten-containing grains.

Read Labels Carefully: Gluten can hide in unexpected places, such as sauces, soups, and processed foods. Always read labels to ensure products are gluten-free.

Embrace Fresh Herbs and Spices: These can add a burst of flavour to your dishes without the need for gluten-containing seasonings or sauces.

Gluten-free baking and cooking might require a bit of extra effort and experimentation, but the results are well worth it. With a variety of gluten-free flours, binders, and naturally gluten-free foods available, you can create delicious meals and treats that everyone will enjoy. So, roll up your sleeves, grab your apron, and start exploring the wonderful world of gluten-free cuisine. Happy gluten free cooking!