Gluten-free catering is a great way to expand your catering services, show inclusivity, and meet the needs of guests with various dietary restrictions. However, it requires careful preparation and proper labeling to avoid cross-contamination.
Check that staff use separate cooking and serving utensils to prevent gluten contamination. Ask about jars of mayonnaise, mustard, and other condiments that could contain gluten from previous uses.
Providing a variety of options
Gluten, a protein found in wheat (including spelt and semolina), barley, and rye, can cause digestive issues for some individuals with celiac disease or non-celiac gluten sensitivity. These individuals must avoid foods containing gluten to prevent adverse reactions.
Caterers can provide a variety of delicious gluten-free catering options to meet the needs of guests with gluten intolerance or sensitivities. The first step is communicating with the customer about their dietary restrictions and offering a separate gluten-free menu that highlights the dishes that are safe to eat.
The catering company can also offer substitutions to existing items on the menu to make them gluten-free. For example, a steak can be served with rice instead of bread. Other substitutions include substituting normal soy sauce with a gluten-free Tamari soy sauce, and replacing a salad dressing with a homemade lemon vinaigrette made from scratch. This shows that the caterer cares about the health and safety of their customers and will go out of their way to accommodate their dietary needs.
Providing a safe environment
Gluten-free catering services can help ensure that guests with gluten sensitivities or allergies are safe during meals at a restaurant or event. However, it is important to make sure that staff members follow appropriate safety protocols and avoid cross-contamination. This includes training all associates on how to safely prepare gluten-free foods.
This also means separating and storing gluten-free food items from foods that contain gluten, and ensuring that kitchen equipment is clean. It is important to make sure that utensils, mixing bowls and pots are thoroughly washed after each use, especially during peak hours.
It is also a good idea to provide a list of ingredients for each dish. This will help guests who have a gluten allergy or sensitivity to weigh their options and choose the right dishes. It is also a good idea to train front-of-house staff to clearly state that all food may contain trace amounts of gluten. This will help prevent guests from feeling embarrassed when they ask about the gluten free menu items.
Providing a tasty experience
Gluten free catering is becoming a popular choice for people with gluten intolerance or celiac disease. These people must avoid foods containing wheat, barley, rye, and other ingredients with gluten, which are found in many dishes. The best gluten free catering companies offer a wide variety of delicious options. They also ensure that their staff is knowledgeable about gluten free diets and how to prepare food safely.
When selecting a Manhattan gluten free caterer, be sure to ask questions and make your needs clear. It is important to find out if they understand what gluten-free dining really entails. Ask if they use separate pots, pans, and utensils for gluten-free food preparation to prevent cross-contamination.
A true gluten-free menu will not include pasta, breads or any baked goods containing wheat, barley, or rye. Instead, it will focus on fresh meats, fish, fruits, vegetables, dairy, rice, potatoes, and other naturally gluten-free foods. It should also exclude ingredients with a “may contain” warning label, as these may have hidden gluten.
Providing a memorable experience
Gluten free catering allows those who do not have celiac disease or other gluten sensitivity to enjoy a meal without worrying about avoiding wheat and its related foods. This is important because even trace amounts of gluten can cause health issues for some people with gluten sensitivities.
Catering to gluten-free diets requires special attention to the use of separate utensils and equipment as well as careful handling of ingredients to avoid cross-contamination. It is also important to provide clearly labeled ingredients for all dishes and to instruct staff to note any warnings that may apply.
Many food items that contain gluten can be easily made gluten-free by simply substituting the flour for a gluten-free option. For example, a caterer can substitute wheat flour for tapioca or almond flour to create treasured baked menu items. Similarly, fried dishes can be easily changed to a gluten-free version by replacing the flour with oat or rice flakes. The result is a delicious and satisfying catering experience.
