Gluten-free doesn t have to be complicated

Transcription

1 Gluten-free doesn t have to be complicated

2 Last year UK sales of gluten-free products reached and this demand looks set to continue, with the Food Standards Agency predicting growth of year-on-year. 2 While many choose to follow a glutenfree diet, for those with coeliac disease it s not a lifestyle choice, it is the only way to manage a serious medical condition. Helping you serve delicious gluten-free dishes While most of you (72%) now have gluten-free dishes on your menu, constantly finding new inspiration can be a challenge. In fact, nearly half of you told us there wasn t enough inspiration for gluten-free dishes and 65% said you d like to offer more gluten-free dishes. 3 We ve put together this guide with the help of top chef and gluten-free expert, Phil Vickery. Read on for inspiration and tips to help you create simple, tasty dishes for all to enjoy. What s in this guide The gluten-free opportunity What is coeliac disease? What is gluten? Alternative flour solutions Simple switches and menu fixes Keeping your kitchen safe Recommended products 1 The Guardian (February 2015) 2 Food Standards Agency 3 Dewberry Redpoint survey, commissioned by KNORR, n=1,262 chefs and caterers (May 2015) 01 Unilever Food Solutions For gluten-free recipeis visit knorrglutenfree.co.uk 02

3 The gluten-free opportunity Operators are missing out on approximately 100 million worth of business from gluten-free diners and their friends every year. Since 2011 there has been a 300% increase in gluten-free items in restaurants 1, which is progress for gluten-free diners. But of operators still don t offer gluten-free menu items 2. Often the choice of where to eat is made by the person with coeliac disease. To put this into perspective, if they lunch with 3 people and spend an average of 7 per cover 3, that s 28 you re missing out on every time you neglect to serve gluten-free menu items. WHY CHEFS DON T OFFER MORE GLUTEN-FREE CHOICES: Lack of demand 67% of people with an allergy eat out less due to lack of choice 4 50% of coeliacs have given up trying to eat out 5 Cost Lack of gluten-free recipes Risk of cross contamination Fear of getting it wrong 1 You Gov Survey, Understanding food allergies and intolerances the consumer viewpoint (2014) 2 Dewberry Redpoint survey, commissioned by KNORR, n=1,262 chefs and caterers (May 2015) 3 Average consumer lunch spend is 7.39 Allegra Eating Out in the UK report (2013) 4 According to survey by the Free From Food Show (2014) Gluten-Free Made Simple ( Unilever Food Solutions For gluten-free recipes visit knorrglutenfree.co.uk 04

4 Coeliac disease affects 1 in 100 people in the UK and Ireland Why is coeliac disease so important to understand? But only of these are clinically diagnosed 500,000 people in the UK live with undiagnosed coeliac disease without realising it Coeliac disease is not an allergy or simple food intolerance. It s a serious lifelong autoimmune disease caused by intolerance to the protein gluten; damaging the lining of the small intestine, normal digestion and absorption of important nutrients. What are the symptoms? Coeliac disease symptoms range from mild to severe and vary from person to person. Common symptoms include frequent bouts of diarrhoea, stomach pain and cramping, ongoing fatigue, regular mouth ulcers, lots of gas and bloating, and unexplained anaemia. Is there a cure? There is no cure for coeliac disease. The only treatment is lifelong adherence to a strict gluten-free diet. If a family member has coeliac disease, there is a For more information on coeliac disease and dermatitis herpetiformis, visit 1 in 10 chance of a close relative developing the disease 1 Food allergies Symptoms of food allergies usually occur within seconds or minutes of eating the food in question. Tiny amounts can cause potentially lifethreatening allergic reactions. Food intolerances Food intolerance is not triggered by the immune system and is generally not life threatening. It may affect digestion and common symptoms include digestive discomfort, diarrhoea and bloating. 05 Unilever Food Solutions 1 Coeliac UK (April 2015) Source: Coeliac UK (May 2015) For gluten-free recipes visit knorrglutenfree.co.uk 06

5 What is gluten? Gluten is a protein naturally found in wheat, rye and barley. Obvious sources of gluten include breads, pasta and sauces such as gravy. Also consider foods in sauces, like baked beans. Naturally gluten-free foods These are made with ingredients that do not naturally contain gluten* Less obvious foods to watch out for * FRESH MEATS HARD CHEESES BATTERED FOOD COUS COUS BREADED FOOD TOFU POLENTA PORRIDGE BARLEY WHEAT NOODLES TAPIOCA CORN OR RICE CEREALS RICE NOODLES 07 Unilever Food Solutions *Always check the label to confirm food is gluten-free *Always check the label to confirm food is gluten-free For gluten-free recipes visit knorrglutenfree.co.uk 08

6 What do the labels mean? There are different ways to describe the gluten content of the food you buy and sell. Here s how to understand what s really gluten-free as it s important to properly communicate when food contains gluten. As you will likely be aware, gluten is one of the 14 allergens that caterers must provide information on as part of the EU Food Information to Consumers Regulation (1169/2011) put in place December Failure to comply is a criminal offence so you must ensure that your menu is sufficiently allergen labelled. Legally, gluten-free is: 20 ppm (parts per million) = Gluten-free Legislation had big impact on 47% of kitchens 2 MILLION people in the uk have a food allergy >21 ppm (parts per million) = NOT gluten-free Nearly 50% of operators are regularly asked about allergens by customers (Allergy UK survey, June 2015, n=300 hospitality professionals) NO GLUTEN CONTAINING INGREDIENTS = Made with ingredients that do not naturally contain gluten BUT have NOT been made on a gluten-free production line and could contain ppm of gluten by cross-contamination 09 Unilever Food Solutions For gluten-free recipes visit knorrglutenfree.co.uk 10

7 Phil Vickery s top tips You can t just substitute wheat flour for other flours. Gluten-free flour has different characteristics and needs to be used in a different way. See Phil Vickery s top tips below for using the right flour at the right time. 1. For breads use a mix of sorghum flour, potato flour, tapioca flour and cornflour to create bread that is moist, airy and has a silky texture 2. For cakes and bakes add xanthan gum. It will help the dough stretch and set the structure Alternative flour solutions Rice flour Chickpea flour Brown rice flour 3. Mix your flour give pre-made gluten-free flour mixes a good stir before using. Some ingredients are heavier than others so may separate in the pack 4. Check your products make sure you check the labels of any products you use. They may have gluten-free ingredients, but it doesn t mean they ve been processed on a gluten-free site For more tips and recipes from Phil Vickery visit knorrglutenfree.co.uk Xanthan gum Buckwheat flour Potato starch Sorghum flour Tapioca starch Almond meal Linseed Tapioca flour Polenta Corn starch 11 Unilever Food Solutions For gluten-free recipes visit knorrglutenfree.co.uk 12

8 Gluten-free doesn t have to be complicated Easy menu switches Make your dishes gluten-free by simply substituting these ingredients: OUT Breadcrumbs IN Polenta crumbs or ground gluten-free cornflakes Some firm menu favourites may contain gluten. Here are some great ideas for simple switches you can make to create great tasting dishes that are suitable for everyone. Sandwiches - Switching from your usual bread creates variation for everyone. Try collard green leaves as a wrap Pasta - Gluten-free pasta is a simple solution, or you can use vegetable ribbons instead Burgers - Replace wheat flour or breadcrumbs with corn flour in the burger mix Pizza - Use a gluten-free corn tortilla wrap as a crispy base Couscous Wheat tortillas Pasta Quinoa Gluten-free corn tortillas Rice Indian food - Chickpea flour or yoghurt can be used to thicken sauces, rather than wheat flour For more gluten-free recipes knorrglutenfree.co.uk Egg noodles Soy sauce Vegetable ribbons or rice noodles Tamari soy sauce 13 Unilever Food Solutions For gluten-free recipes visit knorrglutenfree.co.uk 14

9 Keeping your kitchen safe Unwanted gluten can have serious implications for coeliacs health, customer confidence and operator reputation. You ll be surprised how easily cross contamination can happen. Use this checklist to avoid it. 75% of diners still fear cross-contamination in the kitchen 1 Storage Storing food properly prevents gluten contamination at the start of the process. Separate gluten-free ingredients Store all products in original packets Label gluten-free items Store gluten-free products above other goods or in dedicated areas Reserve containers for gluten-free food Cooking It s also vital not to introduce gluten ingredients when cooking food. Don t cook near non gluten-free food Always use clean oil and fresh boiling water Make sure you use non-gluten flour to dust tins Use coloured aprons to remind staff not to do other tasks Make sure ingredients haven t been used by someone using flour Preparation Good procedures are essential when preparing gluten-free dishes. Clean hands, utensils and tools Separate utensils colour code if possible Use toaster bags or a separate toaster for gluten-free Always clean grooves in equipment Keep ventilation systems in good order Serving Good controls throughout preparation mean your team can serve food confidently. Use a coding system to make gluten-free items easy to find on your menu Use fresh condiment pots to avoid crumb contamination Make sure staff can confidently advise customers 15 Unilever Food Solutions 1 Cambridge Market Research (May 2015) For gluten-free recipes visit knorrglutenfree.co.uk 16

10 Some of our gluten-free range KNORR Gravy Granules 25L Gluten-free, vegetarian and meets Department of Health UK 2012 salt targets for sauces KNORR Vegetable Paste Bouillon The UK s No.1 stock*, used by chefs for decades. Perfect for created full flavoured bases, soups, sauces, pies & stews or as an alternative to salt * Source: Restaurant Magazine/Big Hospitality survey, Oct/Nov2014, n=928 STORK 2kg* Use it straight from the fridge for quick and delicious all-in-one cakes, or to whip up some icing * Stork has no gluten containing ingredients KNORR Professional Jelly Bouillon Scratch like jelly format that dissolves easily. Simmered for a richer taste, designed for creating the perfect base KNORR Create More Tomato & Basil KNORR concentrated sauce goes twice as far. Use hot or cold to create sauces, soups and marinades MEADOWLAND Professional 250g Chefs who like butter love Meadowland. 72% of chefs thought Meadowland performed the same as butter ** KNORR Professional Paste A perfectly blended professional paste guaranteeing an authentic flavour every time KNORR Create More Tikka Masala A tikka masala sauce, combining tomatoes, cream and yogurt with a blend of spices to create an authentic tasting dish ** Source: Kadence International Meadowland Professional 250g Product Test March 2013 n= 99 UK chefs were asked to blind taste test hot dishes made with Meadowland Professional 250g and the same dishes made with a leading brand of butter (based on Nielsen Grocery Value Sales 52 w/e 03 Jan 15). 68% of chefs rated the buttery taste of Meadowland Professional 250g as just right vs 64% of chefs who rated the buttery taste of butter as just right. 17 Unilever Food Solutions For gluten-free recipes visit knorrglutenfree.co.uk 18 15

11 Gluten-free crispy tortilla chips and chilli con carne By Phil Vickery Portion size/serving suggestion: 171g Number of portions: 10 Gluten-free tortilla chips 200g Phil Vickery s gluten-free flour mix (see recipe below) 100g Polenta (raw) 8g Xanthan gum 5g Gluten-free baking powder 220ml Warm water Place the flour, polenta, xanthan gum, baking powder and salt together in a bowl, then add enough water to form a soft dough. 10g Paprika Remove from the bowl and knead well for 2-3 minutes using a little xanthan gum to stop it sticking to the board. Chefs Tip Experiment with different shapes to create different textures Divide the dough into pieces. Smaller pieces are easier to roll. Dust the rolling pin with xanthan gum and roll out as thin as possible. Cut into small triangles. Deep fry at 180 C in small batches until crisp on both sides. Drain well on kitchen towel. Alternatively, shallow fry in a suitable pan with care. For added flavour dust with paprika, or alternatively try chilli powder. Chilli con carne 20ml Rapeseed oil 200g Onions, chopped 600g Lean minced beef KNORR Chilli RTU Sauce 430ml KNORR Chilli RTU Sauce 2.2L 250g Kidney beans canned in water 200g Tinned tomatoes Quick and easy to prepare Ensures maximum consistency Heat the oil in a suitable pan over a medium to high heat. Add the onions and beef. Cook for 2-3 minutes, stirring occasionally until the beef is evenly browned. Add the KNORR Chilli RTU Sauce, kidney beans and tomatoes, bring to a simmer. Cook until the mince is thoroughly cooked. Serve the chilli with freshly made gluten-free tortillas. Gluten-free flour mix 700g Rice flour 200g Potato starch 100g Tapioca flour Mix all the flours together very thoroughly or place into a food processor and pulse until mixed. Store in an air tight container. Nutritional Information Each serving contains: Energy (kj/kcal) 1112/265 (13%*) Fat 9.3g (14%*) Saturates 2.9g (15%*) Sugars 4.7g (6%*) Salt 0.89g (15%*) *% of Reference Intake (RI) of an average adult (8400kJ/2000kcal)

12 Gluten-free turkey marinade By Phil Vickery Portion size/serving suggestion: 159g Number of portions: 10 Gluten-free turkey marinade 56g KNORR Gravy Granules for meat 700ml Water 20 g Egg white Chefs Tip 30ml Vegetable oil 30g Cornflour 750g Turkey, diced Pimp up your gravy. Try adding ginger, garlic and sesame oil for an Asian style gravy KNORR Professional Mixed Herb Purée also makes a great addition to your gravy See ufs.com for more details Make up gravy as per manufacturers instructions by whisking 56g of granules to 700ml of boiling water. Whisk the egg white, salt, oil and cornflour until creamy. Add the turkey, mix well and leave for a few minutes. Take the turkey out of the egg white mixture. Remove any excess. To cook, either quickly fry in oil or drop into boiling gravy and simmer until the turkey has reached a core temperature of 75 C. Serve with a selection of freshly cooked vegetables and new potatoes. KNORR Gravy Granules Great tasting gravy to complement your most popular dishes Quick and easy to prepare. Just add boiling water and simmer for 30 seconds Nutritional Information Each serving (excl. accompaniments) contains: Energy (kj/kcal) 569/135 (7%*) Fat 5.1g (7%*) Saturates 1.0g (5%*) Sugars 0.7g (1%*) Salt 0.73g (12%*) *% of Reference Intake (RI) of an average adult (8400kJ/2000kcal)

13 Gluten-free shortcrust pastry By Phil Vickery Portion size/serving suggestion: 159g Number of portions: 10 Gluten-free shortcrust pastry 225g Phil Vickery s gluten-free flour mix (see recipe below) 30ml Water 90g Stork 2.5g Xanthan gum Pre heat an oven to 160 C or gas mark 3 and lightly grease a 24cm tart ring. Place the flour and cold stork into a bowl and mix really well until you have a fine breadcrumb. 30g Egg white Chefs Tip To ensure the pastry is pushed into all corners of the tin, use a spare bit of pastry to dab round the tin Use some fresh chopped herbs to further enhance the flavour of the pastry Add the egg and a little water and mix well. Keep an eye on the texture, you may need to add a little more water so its nice and soft. Add in the xanthan gum, bear in mind it will tighten up the mixture considerably. Roll out and use to line a 24cm greased tart ring, remember to push into the corners. Repair any gaps with excess pastry and place in the fridge for at least 30 minutes to chill. Place in the oven and bake for 20 minutes or until cooked through. Remove from oven and allow to cool. Brush inside with egg yolk. Bake for a further 2 minutes. This will ensure a good seal when putting the filling in. Serving suggestion: asparagus and blue cheese quiche Stork A versatile ingredient for both traditional and all-in-one methods of baking Use straight from the fridge Gluten-free flour mix 700g Rice flour 200g Potato starch 100g Tapioca flour Nutritional Information Each serving (excl. filling) contains: Energy (kj/kcal) 598/142 (7%*) Mix all the flours together very thoroughly or place into a food processor and pulse until mixed. Store in an air tight container. Fat 7.1g (10%*) Saturates 2.4g (12%*) Sugars 0.3g (<1%*) Salt 0.16g (3%*) *% of Reference Intake (RI) of an average adult (8400kJ/2000kcal)

14 Gluten-free Yorkshire puddings By Phil Vickery Portion size/serving suggestion: 41g Number of portions: 12 Gluten-free Yorkshire puddings 60ml Sunflower oil 80g Phil Vickery s gluten-free flour mix (see recipe below) 150g (3) Eggs 150ml Whole milk 55g Cornflour Chefs Tip Make sure your tray and oil are very hot to get your puddings to rise To achieve the best results, follow the cooking instructions exactly Pre heat the oven to 220 C or gas mark 7. Place a 12 hole muffin tray onto a baking sheet, fill with 5ml of sunflower oil and place into the oven until the oil is at a high heat. Place the flour mix and cornflour into a bowl and make a well in the centre. Add the eggs, half of the milk and whisk well until fully combine, finally add the rest the milk and whisk well. Make sure you remix just before you pour into the hot oil. If you don t the mixture will separate due to the lack of gluten. Cook for minutes on high heat then turn the oven down to 200 C or gas mark 6 for a further 15 minutes until nicely brown and set. KNORR Gravy Granules Gluten-free flour mix 700g Rice flour Mix all the flours together very thoroughly or place into a food processor and pulse until mixed. Store in an air tight container. 200g Potato starch 100g Tapioca flour Great tasting gravy to complement your most popular dishes Quick and easy to prepare. Just add boiling water and simmer for 30 seconds Nutritional Information Each serving contains: Energy (kj/kcal) 467/111 (6%*) Fat 7.0g (10%*) Saturates 1.3g (7%*) Sugars 0.6g (1%*) Salt 0.06g (1%*) *% of Reference Intake (RI) of an average adult (8400kJ/2000kcal)

15 Gluten-free hot onion bhajis with mango and mint yoghurt By Phil Vickery Portion Size/Serving Suggestion: 229g Number of Portions: 10 Onion Bhaji 200 g Onions, very thinly sliced 200 g Gram/ Chickpea flour 1 tsp Gluten free baking powder 1 tsp Ground turmeric 1 tsp Ground cumin 1 tsp Coriander, chopped Chefs Tip Soda water Pepper Vegetable oil Create a different texture by using a pair of tongs to drop one end of the mixture into the fryer. Leave for 30 seconds before dropping the rest in To make the mix a bit spicier add 30g of KNORR curry paste to the mixture Pre heat the vegetable oil to 175 C. Place the finely sliced onion, spices, pepper, and chopped coriander into a large bowl and mix well. Add just enough soda water to the bowl to create a soft sticky mixture. Add the soda water bit by bit to avoid making the mixture too runny. Pull off lumps the size of a small walnut and drop into the hot oil (no more than 4-5 lumps at a time). KNORR Medium Curry Sauce Mix Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned. Drain well on kitchen paper and keep warm. Repeat cooking and serve hot with the sauce. Mango and Mint Yoghurt Ready in 3 minutes, just add hot water and stir Ideal as a sauce for chips, rice, beef, chicken and vegetables 410 g Tinned mangos, drained 4 tbsp Mint chopped 250 g Natural yoghurt Nutritional Information Each serving contains: Energy (kj/kcal) 331/79 (4%*) Fat 1.1g (2%*) Saturates 0.5g (3%*) Sugars 12.5g (14%*) Place the mango, yoghurt and fresh mint into a liquidiser and blitz until smooth. Spoon into a bowl and leave to marinate for about 1 hour out of the fridge. Salt 0.22g (4%*) *% of Reference Intake (RI) of an average adult (8400kJ/2000kcal)

16 Gluten-free banana bran muffins with streusel topping By Phil Vickery Portion size/serving suggestion: 71g Number of portions: 12 Banana bran muffins 200g Phil Vickery s gluten-free flour mix (see recipe below) 55g Light brown soft sugar 12g Gluten-free baking powder 3g Xanthan gum 3g Cinnamon 300g (2) Bananas 20g Gluten-free Rice Krispies or puffed rice 125ml Skimmed milk 100g (2) Eggs 5ml Vanilla extract 20ml Vegetable oil Chefs Tip If the bananas are not fully ripe, place in the microwave for seconds. Pre heat the oven to 180 C or gas mark 4. Line a 12 muffin tin with paper cases. In a bowl, mix together the flour, sugar, baking powder, xanthan gum, cinnamon and Rice Krispies. In another bowl, mix together the eggs, oil, mashed bananas, milk and vanilla. Make a well in the centre of the dry ingredients, and add the wet mixture, stir gently until just combined, soft and dropping from the spoon. Do not leave to stand after mixing. Fill the cases three quarters full with the mixture. Bake for about 20 minutes until risen and golden. Streusel topping 15g Seed mix 15g Demerara sugar 1g Cinnamon Mix the ingredients and finish each muffin with the topping. Gluten-free flour mix 700g Rice flour 200g Potato starch 100g Tapioca flour Mix all the flours together very thoroughly or place into a food processor and pulse until mixed. Store in an air tight container. Nutritional Information Each serving contains: Energy (kj/kcal) 601/143 (7%*) Fat 3.8g (5%*) Saturates 0.7g (3%*) Sugars 10.5g (12%*) Salt 0.42g (7%*) *% of Reference Intake (RI) of an average adult (8400kJ/2000kcal)

17 Gluten-free polenta tray bake with a tangy lemon and raspberry fondant By Phil Vickery Portion size/serving suggestion: 55g Number of portions: 25 Gluten-free polenta tray bake with a tangy lemon and raspberry fondant 175g Stork 225g Caster sugar 150g (3) Eggs 250g Polenta (raw) 10g Lemon zest 3g Xanthan gum 15g Gluten-free baking powder 10ml Vanilla extract 250g Raspberries Chefs Tip Add half of the raspberry juice to the fondant to make a pink icing Dress with raspberries and the remainder of raspberry juice 250g Icing sugar 40ml Lime juice Stork Pre heat the oven to 180 C or gas mark 4. Lightly grease a 26cm X 20cm tin. Lightly cream the Stork and the caster sugar together, add the eggs, baking powder, lemon zest, vanilla extract and polenta then mix well. Add half the raspberries and carefully fold in. Pour the whole mixture into a greased tin and bake until well risen, approx. 20 minutes. Remove from the oven and allow to cool. Mix the lime juice and the icing sugar until you have the consistency of very thick cream. Spoon half the icing over the sponge then place on the remaining raspberries. Drizzle over the remaining icing sugar and leave to set at room temperature. A versatile ingredient for both traditional and all-in-one methods of baking Use straight from the fridge Nutritional Information Each serving contains: Energy (kj/kcal) 593/141 (7%*) Fat 5.6g (8%*) Saturates 1.5g (7%*) Sugars 20.57g (23%*) Salt 0.34g (6%*) *% of Reference Intake (RI) of an average adult (8400kJ/2000kcal)

18 Gluten-free caramel apple & pear crumble By Phil Vickery Portion size/serving suggestion: 128g Number of portions: 15 Gluten-free caramel apple & pear crumble 175g Light brown soft sugar 20g Lemon zest 350g Brown rice flour 60ml Cold water 500g Pears, peeled cored and roughly chopped 160g MEADOWLAND Professional 250g, cold & cubed 100ml Lemon juice 400g Apples, peeled, cored and roughly chopped 150g Demerara sugar Chefs Tip Can also be served as individual portions To save time, make the filling in a big batch and freeze some ready for next time Pre heat the oven to 200 C or gas 6. Place the soft light brown sugar and cold water into a large saucepan, cook over a medium to high heat until you have a light caramel. Add the lemon zest, pears and apples and cook for 5-6 minutes until the fruit is half cooked. Place into a 25cm X 4cm deep baking dish. Put the flour and cubed Meadowland Professional 250g in a food processor and blitz until smooth. Spoon into a bowl and stir through the sugar making sure not to not overwork the mixture. Carefully spoon over the apple and pear mixture, bake in the pre heated oven for minutes or until well browned and cooked. Allow to cool for 20 minutes before serving. Serve with custard or Carte D Or Ice Cream. Meadowland Professional 250g Chefs saved up to 30% by switching from butter to Meadowland Professional Performs just like butter in cooking, finishing and baking applications Nutritional Information Each serving (excl. accompaniments) contains: Energy (kj/kcal) 1134/270 (13%*) Fat 8.3g (12%*) Saturates 4.1g (20%*) Sugars 30.9g (34%*) Salt 0.06g (1%*) *% of Reference Intake (RI) of an average adult (8400kJ/2000kcal) ufs.com/meadowland250price for details

19 For more gluten-free recipes visit Taste #KnorrGlutenFree