Gluten adds elasticity, volume and texture to many food products. Gluten is the common name for a protein found in wheat, rye, spelt, barley and all forms of these grains. Gluten causes damage to the intestines of individuals with coeliac disease and dermatitis herpetiformis and must be strictly avoided. People who are gluten intolerant also need to avoid gluten. The only treatment for these conditions is a strict gluten-free diet for life.
Those who follow a gluten free diet have two primary concerns:
1) elimination of prohibited grains (wheat, rye, spelt & barley)
2) avoiding cross-contamination of gluten-free foods.
Cross-contamination is a significant problem in the food industry, especially in non-dedicated kitchen facilities. Very small amounts of gluten (more than 20 ppm) are potentially dangerous to people on a gluten-free diet. Flour dust in the air, shared equipment with dust particles, use of common utensils and baking equipment, and inadequate cleaning and scheduling of gluten-free vs. gluten-containing production are major causes of cross-contamination of gluten-free products.
If a person with coeliac disease or gluten intolerance consumes gluten, their immune system responds by a reaction in their small intestine that can lead to symptoms such as diarrhea, abdominal pain, bloating, headache, fatigue, nausea and vomiting. The symptoms vary from person to person and can range from very mild to severe. The symptoms may last from a few hours to a few days.
The catering industry is missing out on an estimated £100 million a year by not catering for people on a gluten, wheat or dairy-free diet.
When customers eat out with their family and friends, their need for safe gluten, wheat or dairy-free options determines where they eat.
The choice over where to eat is made by the person with the restricted diet and so it is worth making the effort to secure their loyal custom
Eating away from home is perhaps the biggest challenge facing people on a gluten, wheat & dairy-free diet.
Unfortunately the supply of these foods in the current food service sector is not keeping up with demand.
By delivering food for a gluten free diet you can enhance your business by accessing a largely untapped market.
People/customers who follow a strict gluten-free diet, can get affected by a microscopic amount of gluten that can cause a reaction and damage to the intestines, such as a bread crumb being in butter that may have been contaminated by a knife. The same may be true for sugar as well if someone dipped a spoon in the wheat flour then the same spoon into a bag of sugar the entire product has been contaminated.
Did you know wheat flour can stay airborne for several hours after use in a kitchen and will contaminate preparation surfaces, utensils and uncovered ingredients?
It seems most desserts have gluten or dairy in them so it becomes frustrating for someone that is gluten, wheat or dairy-free when dining out to satisfy their sweet tooth.
With our delicious cakes and pastries you will give more options to your customers than a bowl of fruit or sorbet!
With our dedicated gluten-free kitchen, NO gluten is present to contaminate the air, work surfaces, baking equipment, utensils and ingredients, making our kitchen a safe environment to prepare our freshly baked goods!
We have spent many hours in our kitchen creating recipes that look, smell and taste delicious. Through a lot of trial and error, we created gluten & dairy-free recipes that are made to appeal to everyone whether gluten/dairy-free or not!
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