Gluten Free Catering Guide - Coeliac · This Gluten Free Catering Guide has been compiled by Coeliac Queensland as a resource to assist tuckshops, sporting club canteens,

Gluten FreeCatering Guide

Suitable for school tuckshops, sporting club canteens and school camps

2

Coeliac Queensland is not a medical organisation. Persons reading this material should not act solely on it.

The advice of a medical practitioner should always be obtained.

For further information contact:Coeliac Queensland

PO Box 3455

NEWMARKET QLD 4051

1300 458 836

www.coeliac.org.au/qld

[email protected]

3




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected] Queensland is not a medical organisation.

Persons reading this material should not act solely on it. The advice of a medical practitioner should always be obtained.

Introduction ............................................................................................................................................. 3About coeliac disease............................................................................................................................ 4Gluten free: ............................................................................................................................................ 6 Naturally gluten free foods ......................................................................................................... 7 Foods labelled as gluten free ..................................................................................................... 7 Gluten free by ingredient ............................................................................................................ 8 Ingredient labels .......................................................................................................................... 9 Hidden gluten ............................................................................................................................10 Food preparation and cross-contamination .............................................................................11Gluten free FAQs ..................................................................................................................................13Gluten free menu ideas ........................................................................................................................14Recipes ..................................................................................................................................................16

Contents

4




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

This Gluten Free Catering Guide has been compiled by Coeliac Queensland as a resource to assist tuckshops, sporting club canteens, school camp caterers and other food service providers throughout Queensland.

If you would like any information on coeliac disease or the gluten free diet which is not covered in this publication please contact us:

Coeliac Queensland91B Wilston RoadNEWMARKET QLD 4051

PO Box 3455NEWMARKET QLD 4051

Ph: (07) 3356 4446 or 1300 458 836Fax: (07) 3356 4474

Email: [email protected]/qld

The recipes in this guide have been developed by Michael Lawler, an accredited practicing dietitian.

Introduction

5




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

What is coeliac disease?Coeliac (pronounced seel-ee-ak) disease is an auto-immune disease where the body mistakenly produces antibodies that damage its own tissues. It is a permanent intestinal intolerance to dietary gluten. A number of serious health consequences can result if the condition is not diagnosed and treated properly.

What is gluten?Gluten is a protein found in wheat, rye, barley, oats and their derivatives.

What is the treatment?A strict gluten free diet is the only treatment for coeliac disease. There is no known cure for coeliac disease, and currently no medical treatments are available.

How many people have coeliac disease?In Australia, one in every hundred people have coeliac disease; although in children four out of every five of these children remain undiagnosed.

What happens if a child with coeliac disease eats gluten?Physical symptoms vary from person to person. Some classic symptomsinclude: nausea and vomiting, diarrhoea, cramping, fatigue and irritability. Damage to the small bowel will occur if gluten is ingested regularly and this can lead to osteoporosis and increased risk of certain forms of cancer such as lymphoma of the small bowel. In children, undiagnosed and untreated coeliac disease can cause lack of proper development, short stature and behavioural problems.

How much gluten is too much?A person with coeliac disease should not consume any gluten. A strict gluten free diet must be followed at all times. Care must be taken to avoid cross-contamination during food preparation as just one crumb can cause illness in some people with coeliac disease.

About Coeliac Disease

6




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

It may seem daunting to offer gluten free options on your menu, but with simple procedures in place people with coeliac disease can enjoy a bought meal.

It may be easier than you think to offer a couple of gluten free selections on your menu.

Changing just one ingredient or the brand of the ingredient may make many items on your existing menu gluten free.

You may also find a lot of your existing products are gluten free.

Gluten free products can be categorised into three broad groups: ▪ Naturally gluten free foods ▪ Foods labelled as gluten free ▪ Gluten free by ingredient

Gluten Free

7




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Naturally gluten free foodsMost natural (unprocessed) foods are gluten free. It is only four of the whole grains (wheat, rye, barley and oats) and their derivatives that are not gluten free. This means that:

▪ Fresh fruit and vegetables ▪ Unprocessed meat, poultry and fish ▪ Eggs ▪ Unprocessed nuts and legumes ▪ Milk (some flavoured milks may contain gluten, e.g. malt drinks, however, the ingredient listing

on the pack will identify gluten if present) ▪ Fats and oils ▪ Alternative grains, including: rice, corn (maize), soy, sago, tapioca, buckwheat, millet,

amaranth, sorghum, quinoa and arrowroot are all gluten free.

Foods labelled as ‘gluten free’A number of products are labelled gluten free.

According to Food Standards Australia New Zealand, if a food is labelled gluten free, it must contain ‘no detectable gluten’. Consequently there is no need to be concerned about the product’s ingredient listing when clearly marked ‘gluten free’.

Check the label or packaging each time you purchase the product to ensure the gluten free label is present, as ingredients and manufacturing processes change from time to time.

Gluten Free

8




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Gluten free by ingredientIf a product is not labelled gluten free, it is important to check the ingredient listing on the packet. Many products, although not made specifically for the gluten free market, are simply gluten free by ingredient.

Under the Australia New Zealand Food Standards Code, if an ingredient is derived from wheat, rye, barley or oats this must be declared on the label.

Ultimately, if you don’t see wheat, rye, barley, oats and their derivatives or gluten on the label, the product is gluten free.

Exceptions to the rule include ▪ Glucose, glucose syrup or liquid glucose from wheat ▪ Caramel colour (150) from wheat ▪ Dextrose from wheat

These items are so highly processed they are gluten free even though a gluten source (wheat) is indicated.

Advisory statementsIt is important to check the label for an advisory statement such as:

▪ May contain gluten/wheat ▪ May contain traces of gluten/wheat ▪ Manufactured on the same line as gluten/wheat containing products

These statements advise potential contamination risks and some gluten may be found in the product. Products marked with these labels would NOT be considered gluten free and are NOT suitable for a person with coeliac disease.

Either/or statementsWhere an either/or statement is used, e.g. maltodextrin (wheat or maize), there is no way of knowing whether the product is gluten free or not. This product would NOT be considered safe to eat.

Gluten Free

9




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

If the product is not marked gluten free, always check each time it is purchased to ensure the manufacturing process hasn’t changed.

Ensure the label on each product is checked, as ingredients and manufacturing processes may vary with the size of products of the same brand; not all sizes will necessarily be gluten free.

Coeliac Queensland recommends if you are in doubt whether the product is gluten free, then leave it out.

Ingredients

Water, vegetable oil, vinegar, cane sugar, tomato paste salt, parmesan cheese, egg yolk, maize thickener (1412), almonds, red capsicum, soybean oil, garlic, vegetable gum (415), spice, herbs, wheat cornflour, flavour (wheat maltodextrin, sesame oil), antioxidant (32). Made on the same lines as ………

Contains milk, egg, almonds, soy, wheat and sesame.

Gluten source (grain source) qualified in ingredient list

Ingredient Label Example

This product would not be considered gluten free as it contains wheat.

Gluten Free

Summary statement listing all allergenic ingredients in the product

Precautionary statement declared if appropriate.

10




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Hidden glutenMost people think gluten is only present in bread, pasta and cakes.

Be aware, some brands of the following items often contain gluten: ▪ Processed meats – sausages, smallgoods, bacon, rissoles, crumbed items, meats with

marinades ▪ Cornflour – some cornflours contain wheat ▪ Stocks (gluten free varieties are available) ▪ Gravies (gluten free varieties are available) ▪ Sauces – barbecue, soy sauce, sweet chilli, worcestershire (gluten free varieties are available) ▪ Icing sugar mixture – some contain wheaten cornflour ▪ Mayonnaise - some contain wheat (gluten free varieties are available) ▪ Vinegars – malt vinegar is not gluten free as it contains barley (but all other varieties are gluten

free) ▪ Salad dressing (gluten free varieties are available) ▪ Mustards – always check the label ▪ Flavoured milks – may contain malt (barley) ▪ Soy milk – some brands contain gluten ▪ Barbecue chicken – contains gluten in the stuffing and coating. ▪ Hot chips - some chips contain wheat dextrin and some seasonings may also contain wheat.

There is also a contamination risk if foods containing gluten are cooked in the same oil as the chips.

▪ Ice cream - some brands may contain wheat

Gluten Free

11




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Food preparation and cross contaminationA small crumb of bread left in the butter or on a bread board may make a person with coeliac disease physically ill. Simple procedures for gluten free food preparation remove the risk of cross-contamination:

▪ Have a designated gluten free food preparation area. Depending on the size of your ktichen this can be a whole separate bench or just designated gluten free cutting boards, tongs, utensils and trays. Colour coding is a great way of identifying which utensils are for gluten free food preparation.

▪ Mark gluten free orders with a sticker or highlighter to ensure they are prepared first ▪ When using the sandwich press, completely wrap the gluten free sandwich in baking paper.

This ensures there is no cross-contamination from crumbs. Do not re-use the baking paper; discard immediately after use. Alternatively have a dedicated gluten free sandwich press.

▪ Use separate butter and condiment pots to prevent crumb contamination. ▪ Use separate water in a clean pot/strainer for cooking/reheating. Ensure all pots and strainers

are thoroughly cleaned to remove any excess residue. e.g. pasta residue. ▪ Make sure the brand of cornflour you use to thicken sauces does not contain wheat. ▪ When frying gluten free food be sure to use clean oil that is free of any crumbs to avoid

contamination from gluten-containing foods.

Gluten Free

12




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Food preparation and cross-contamination continued

▪ Do not dust cake tins with gluten containing flour (including wheaten cornflour)

▪ Beware of icing sugar mixture (some contain wheat).

▪ Do not dust meats or fish with gluten containing flour prior to cooking.

▪ In the oven, put gluten free products on a separate, clean tray on the top shelf of the oven to avoid gluten containing crumbs falling on the tray. Use designated gluten free tongs to handle food.

▪ Clean all grills, trays and other cooking surfaces before cooking gluten free food, or fully line with baking paper.

▪ Store gluten free products and ingredients in separate clearly marked containers. Waterproof gluten free labels are available for purchase from Coeliac Queensland. Gluten free flours are best kept in the refrigerator.

▪ Use a separate toaster to toast gluten free bread or use ‘Toastabags’ (available for purchase from Coeliac Queensland).

Gluten Free

13




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Do gluten free utensils need to be washed in a separate sink or dishwasher?No. All utensils can be washed in hot, soapy water together.

Can you put gluten free products in the oven with gluten containing products?Yes. Gluten is not air borne and does not travel in steam. If sharing an oven, put gluten free products on the top shelf in case of spills.

Can just one crumb of bread hurt a coeliac?Yes. 1/100 of a slice of bread is enough to cause damage to the small bowel of a person with coeliac disease. A crumb may also make a person with coeliac disease physically sick. Strict food handling policies ensure no risk of cross-contamination.

Is spelt gluten free? No. Spelt flour is milled from spelt wheat and contains gluten.

Are oats gluten free? Oats are not gluten free in Australia.

“1/100 of a slice of bread is enough to cause damage to the small bowel of a person

with coeliac disease.”

Gluten Free

14




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

BreakfastGluten free cereal*/reduced fat milkReduced fat milk/gluten free soy drinks*Small fruit juiceFresh fruit in seasonReduced fat yoghurts*Gluten free muesli bar*Gluten free toast* with mushrooms and tomato; baked beans* or avocado

SnacksCheese sticks*Corn cobsGluten free crisp breads with cheese and tomato*Fresh fruit in a cupFruit salad (with no dressing/syrup)Canned fruitPopcorn – plain*Dried fruit packs*Gluten free rice crackers* and cheeseRice cakes* with cream cheese and tomatoGluten free animal shape biscuits*Gluten free rice snacks*Low fat gluten free corn chipsJelly cupsVegie chips*Munch pack, carrot and celery sticks, cheese and cream cheese tubReduced fat yoghurts*Reduced fat custards*Gluten free apricot slice*Gluten free low fat muffins*Gluten free low fat corn chips*Creamed rice snacks*

*Ensure the brand you select is labelled gluten free or is gluten free by ingredient as per the guidelines on pages 7-8.# See recipe

Gluten Free Menu Ideas

15




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

LunchGluten free toasted sandwiches* – e.g. cheese, tomato and ham*Mini salad boxes with gluten free dressing*Gluten free pasta*Fried Rice#Gluten free wraps/tortillas* – chicken, lettuce and mayo*; fish, lettuce and mayo*; egg and lettuce; salad (e.g. lettuce, carrot, cheese and tomato); ham* and salad (some gluten free tortillas need microwaving first - check instructions on pack)Jacket potato with savoury mince and salad#Jacket potato with bacon* and sour cream Soup - Moroccan Pumpkin#Tacos* with mince and saladSushi*Gluten free potato salad*Gluten free rice salad #Gluten free nachos #

DrinksMilks (plain and flavoured)*Soy drinks*100% fruit juices (small)Water

Ice-creams and ice blocksIce-cream tubs (reduced fat)*Milk-based ice confection (reduced fat)*Dairy snacks (reduced fat)*Frozen fruit juice cupsFruit juice-based ice blocks*Frozen yoghurt*Creamed rice snacks*

*Ensure the brand you select is labelled gluten free or is gluten free by ingredient as per the guidelines on pages 7-8.# See recipe

Gluten Free Menu Ideas

16




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

The following recipes have been portioned for one serve. For additional serves, adjust the ingredient quantities as required.

Cold rice salad2/3 cup cooked basmati rice (cooled)2 teaspoons of dried apricots, chopped2 teaspoons of sultanas½ apple, chopped½ stick of celery, chopped2 slices of gluten free ham, chopped 2 teaspoons gluten free mayonnaise or gluten free french dressing

Method1. Place all the ingredients in a bowl2. Mix well to combine 3. Serve immediately or refrigerate until required.

Moroccan pumpkin soup100g pumpkin, cut into 1-2cm pieces ½ gluten free low salt stock cube200ml water3 teaspoons of light sour cream or plain gluten free yoghurtSalt and pepper to tasteTo Serve:Grated nutmeg orGluten free Moroccan spice mixGrated cheddar cheese or parmesan cheese

Method1. Microwave the pumpkin pieces, stock cube and water in a microwave safe bowl for 5 minutes.2. Puree the pumpkin mixture using a stick blender or mash with a fork.3. Add sour cream or yoghurt and stir to combine.4. Check the seasoning and adjust to taste with salt and pepper.5. When ready to serve sprinkle with nutmeg or spice mix and cheese if desired.

Handy Hint: For a thicker soup, use 200g of pumpkin or add one peeled and chopped potato

Recipes

17




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Cheesy nachos50 grams low fat gluten free corn chips 1 tablespoon of grated light cheese1 small tin of gluten free four bean mix2 tablespoons of gluten free tomato salsa

Method1. Spread the corn chips evenly on microwave safe plate or oven tray (lined with a fresh sheet of baking paper)2. Evenly spread the four bean mix over corn chips3. Top with gluten free salsa and grated light cheese4. Cook in microwave on high for 2 minute or place under a hot grill until cheese is melted and golden brown

Jacket potatoes1 potato per serve, washed Spray oil

Topping1 tablespoon of gluten free savoury minceOR1 tablespoon of gluten free baked beans1 tablespoon of grated light cheese

Method1. Preheat oven to 200°C2. Place potatoes on a clean, lined tray and lightly spray with oil.3. Pierce each potato several times with a fork4. Bake for 40 to 60 minutes or until cooked5. Cut a cross at the top of each potato and carefully press the base so the top splits to allow room for the topping.6. Add topping and serve.

Handy Hint: For a speedy jacket potato, prick the potato several times with a fork and microwave on high for 3 minutes, then continue from step 5.

Recipes

18




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Quick fried rice¼ cup Basmati rice 1 packet of single serve frozen vegetables, or ¾ cup of fresh vegetables, chopped 2 teaspoons of gluten free Tamari sauce 1 small egg, beaten½ tsp olive oil

Method1. Parboil the rice for 10 minutes in boiling water2. Drain the rice in a colander and return to the saucepan, or use a clean fry pan or wok if serving 3 or more 3. Add the vegetables and tamari sauce to the pan and cook for a few minutes 4. Add the beaten egg to the side of the pan, and once cooked stir together with the vegetables 5. Continue stirring for 5 minutes or until rice and vegetables are cooked through6. Serve

Savoury mince100g mince1/4 onion1/4 carrot1/2 teaspoon gluten free stock powder2 teaspoons gluten free tomato sauce1/2 cup water

Method1. Fry onion until soft.2. Add mince and brown.3. Add carrot, stock powder, sauce and water, simmer for 15 minutes.

Option: add other vegetables for extra nutrition - e.g. peas, grated zucchini, celery or a can of lentils.

Recipes

19




PO Box 3455

NEWMARKET QLD 4051

1300 458 836


[email protected]

Recipes

Questions? Please contact the Coeliac Queensland for assistance on

(07) 3356 4446 or 1300 458 836 or email [email protected]

Documents

Gluten Free Catering Guide - Coeliac · This Gluten Free Catering Guide has been compiled by Coeliac Queensland as a resource to assist tuckshops, sporting club canteens,