Gluten Free Catering Guide. Suitable for school tuckshops, sporting club canteens and school camps

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Muriel Carter
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1 Gluten Free Catering Guide Suitable for school tuckshops, sporting club canteens and school camps

2 2 is not a medical organisation.

3 Contents Introduction... 3 About coeliac disease... 4 Gluten free:... 6 Naturally gluten free foods... 7 Foods labelled as gluten free... 7 Gluten free by ingredient... 8 Ingredient labels... 9 Hidden gluten Food preparation and cross-contamination Gluten free FAQs Gluten free menu ideas Recipes is not a medical organisation.

4 Introduction 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. We thank Coeliac Queensland for giving permission to adapt this document for use in Victoria. If you would like any information on coeliac disease or the gluten free diet which is not covered in this publication please contact us: Mt Waverley Victoria 3149 PO Box 89 Holmesglen Victoria 3148 Telephone: (03) or Facsimile: (03) The recipes in this guide have been developed by Michael Lawler, an accredited practicing dietitian with Tree of Life Dietitians. For further information, visit 4 is not a medical organisation.

5 About Coeliac Disease 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 symptoms include: 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 crosscontamination during food preparation as just one crumb can cause illness in some people with coeliac disease. 5 is not a medical organisation.

Gluten Free 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.

6 Gluten Free 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 6 is not a medical organisation.

7 Naturally gluten free foods Most 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 Gluten Free 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. 7 is not a medical organisation.

8 Gluten Free Gluten free by ingredient If 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: Highly processed ingredients 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 statements It 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 statements Where 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. 8 is not a medical organisation.

9 Gluten Free 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. recommends if you are in doubt whether the product is gluten free, then leave it out. Ingredient Label Example 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 Precautionary statement declared if appropriate. Summary statement listing all allergenic ingredients in the product This product would not be considered gluten free as it contains wheat. 9 is not a medical organisation.

10 Gluten Free Hidden Gluten Most 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 10 is not a medical organisation.

11 Gluten Free Food preparation and cross-contamination A 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. 11 is not a medical organisation.

Gluten Free 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).

12 Gluten Free 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 by phoning (03) or ing. 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 The Coeliac Society of Victoria). 12 is not a medical organisation.

13 Gluten Free FAQs 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. 13 is not a medical organisation.

14 Gluten Free Menu Ideas BREAKFAST Gluten free cereal*/reduced fat milk Reduced fat milk/gluten free soy drinks* Small fruit juice Fresh fruit in season Reduced fat yoghurts* Gluten free muesli bar* Gluten free toast* with mushrooms and tomato; baked beans* or avocado SNACKS Cheese sticks* Corn cobs Gluten free crisp breads with cheese and tomato* Fresh fruit in a cup Fruit salad (with no dressing/syrup) Canned fruit Popcorn plain* Dried fruit packs* Gluten free rice crackers* and cheese Rice cakes* with cream cheese and tomato Gluten free animal shape biscuits* Gluten free soup Cup-a Soups* Salads & raw vegetables (without croutons) Gluten free popcorn Gluten free snack bars Gluten free rice snacks* Low fat gluten free corn chips Jelly cups Vegie chips* Munch pack, carrot and celery sticks, cheese and cream cheese tub Reduced fat yoghurts* Reduced fat custards* Gluten free low fat corn chips* Creamed rice snacks* 100s and 1,000s (check gluten free) for decoration Freedom Foods Vege Spread, Mighty Mite, All Natural Foods AussieMite and Nature s Blend OmegaMIte are gluten free *Ensure the brand you select is labelled gluten free or is gluten free by ingredient as per the guidelines on pages 7-8. TIP Discuss with parents of the children on a gluten free diet - often some food can be kept in your freezer for lunch order days.

15 Gluten Free Menu Ideas LUNCH Gluten free toasted sandwiches, jaffles or wraps (keep a packet of gluten free bread in the freezer - before toasting, wrap in glad bake paper to avoid cross contamination)* e.g. cheese, tomato and ham* Mini salad boxes with gluten free dressing* Gluten free pasta* 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 salad Gluten free potato salad* Gluten free rice salad # Gluten free nachos # Patties gluten free pies and sausage rolls Sushi rice rolls with avocado carrot and tuna (mayo* and soy sauce*) Fried Rice# DRINKS Milks plain and flavoured* (check ingredients) Soy drinks* 100% fruit juices (small) Water ICE-CREAMS AND ICE BLOCKS Ice-cream tubs (reduced fat)* Milk-based ice confection (reduced fat)* Dairy snacks (reduced fat)* Frozen fruit juice cups Fruit 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 TIP Discuss with parents of the children on a gluten free diet - often some food can be kept in your freezer for lunch order days.

16 Recipes The following recipes have been portioned for one serve. For additional serves, adjust the ingredient quantities as required. COLD RICE SALAD 2/3 cup cooked basmati rice (cooled) 2 teaspoons of dried apricots, chopped 2 teaspoons of sultanas ½ apple, chopped ½ stick of celery, chopped 2 slices of gluten free ham, chopped 2 teaspoons gluten free mayonnaise or gluten free french dressing Method 1. Place all the ingredients in a bowl 2. Mix well to combine 3. Serve immediately or refrigerate until required. MOROCCAN PUMPKIN SOUP 100g pumpkin, cut into 1-2cm pieces ½ gluten free low salt stock cube 200ml water 3 teaspoons of light sour cream or plain gluten free yoghurt Salt and pepper to taste To Serve: Grated nutmeg or Gluten free Moroccan spice mix Grated cheddar cheese or parmesan cheese Method 1. 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 16 is not a medical organisation.

17 Recipes CHEESY NACHOS 50 grams low fat gluten free corn chips 1 tablespoon of grated light cheese 1 small tin of gluten free four bean mix 2 tablespoons of gluten free tomato salsa Method 1. 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 chips 3. Top with gluten free salsa and grated light cheese 4. Cook in microwave on high for 2 minute or place under a hot grill until cheese is melted and golden brown JACKET POTATOES 1 potato per serve, washed Spray oil Topping 1 tablespoon of gluten free savoury mince OR 1 tablespoon of gluten free baked beans 1 tablespoon of grated light cheese Method 1. Preheat oven to 200 C 2. Place potatoes on a clean, lined tray and lightly spray with oil. 3. Pierce each potato several times with a fork 4. Bake for 40 to 60 minutes or until cooked 5. 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 is not a medical organisation.

18 Recipes QUICK FRIED RICE ¼ 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, beaten ½ tsp olive oil Method 1. Parboil the rice for 10 minutes in boiling water 2. 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 through 6. Serve SAVOURY MINCE 100g mince 1/4 onion 1/4 carrot 1/2 teaspoon gluten free stock powder 2 teaspoons gluten free tomato sauce 1/2 cup water Method 1. 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. 18 is not a medical organisation.

19 Notes 19 is not a medical organisation.

20 Questions? Please contact for assistance on (03) or

Catering for Food Allergies and

Catering for Food Allergies and Adequate nutrition in childhood is essential for growth and development. The food a child consumes while at school contributes significantly to their dietary intake. Schools including tuckshops and canteens,