Catering for guests with gluten intolerance or celiac disease can seem daunting, but with some planning and care, you can create a delicious and safe menu that will make everyone feel welcome. Here are some tips for accommodating gluten-free guests at your next event.
Understand Gluten Intolerance and Celiac Disease
First, it’s important to understand the difference between gluten intolerance and celiac disease. People with celiac disease must avoid gluten entirely, as even small amounts can damage their small intestine. Gluten intolerance or sensitivity means a person experiences unpleasant symptoms after eating gluten but does not have the autoimmune response seen in celiac disease.
For both conditions, gluten – a protein found in wheat, barley and rye – must be avoided. Trace amounts from cross-contamination can also cause issues, so vigilance is required when preparing and serving food.
Provide Notice and Get Guest Preferences
Give guests ample notice that you will be accommodating special diets, and provide a way for them to share their needs and preferences. This allows you time to source and prepare appropriate ingredients and prevents disappointment.
Ask specifically if they avoid oats, since some cannot tolerate avenin, a protein similar to gluten. Find out if they require a completely gluten-free kitchen or can tolerate shared surfaces and utilities. Inquire about additional allergies or dietary needs as well.
Choose Naturally Gluten-Free Ingredients
Focus your recipes and menu on ingredients that are naturally gluten-free:
- Produce: Fruits, vegetables, legumes, nuts and seeds
- Animal proteins: Meat, poultry, fish, eggs and dairy
- Grains and starches: Rice, quinoa, buckwheat, corn, potato, tapioca, amaranth
Avoid wheat, barley, rye and conventional oats as well as ingredients likely to contain gluten, like malt, brewer’s yeast, soy sauce and flour thickeners.
Shop Savvy for Gluten-Free Products
If using specialty gluten-free products, read labels carefully and look for certified gluten-free when possible. Be aware of risks for cross-contamination in facilities that also process wheat.
Some ingredients to watch for include:
- Flours: Rice, coconut, chickpea, nut flours
- Pasta: Quinoa, rice, corn noodles
- Beverages: Wine, distilled spirits, ciders, seltzers
- Condiments: Gluten-free soy sauce, vinegars, mustard
Avoid Cross-Contamination
To prevent cross-contamination with gluten, take the following precautions when prepping and serving food:
- Use separate work spaces and utensils for gluten-free items
- Wash hands thoroughly before and after handling gluten-containing food
- Keep gluten-free items covered or in separate serving dishes
- Use fresh oils, butter and condiments to avoid cross-contact
- Check that there is no gluten in marinades, breading or thickening agents
- Clean cooking surfaces and sanitize prep areas before and after use
Offer Plenty of Naturally Gluten-Free Choices
Build your menu around dishes that are naturally gluten-free, with a mix of produce, lean proteins, healthy fats and gluten-free grains/starches. Here are some delicious options to try:
| Appetizers | Main Dishes | Sides |
|---|---|---|
| Guacamole and chips | Grilled chicken or fish | Roasted veggies |
| Shrimp cocktail | Stir fry with rice | Quinoa pilaf |
| Caprese salad | Tacos on corn tortillas | Bean salad |
| Cheese board | Meatballs with rice noodles | Fruit salad |
Focus on naturally gluten-free whole foods to make it easy. Include appetizers, entrées, sides and desserts that fit the bill.
Offer Some Gluten-Free Substitutions
In addition to dishes that are naturally gluten-free, consider offering some modified menu items using gluten-free ingredients:
- Gluten-free bread or rolls
- Gluten-free pasta with marinara sauce
- Gluten-free pizza crust
- Gluten-free desserts like brownies, cookies or cake
This allows gluten-free guests to enjoy some of the same dishes in a gluten-free version. Just be sure to prevent cross-contamination when preparing and serving.
Label Gluten-Free Items
To help guests easily identify gluten-free menu items, be sure to clearly label them on menu cards, buffet lines, placards or table tents. Terms like “GF,” “gluten-free” or a gluten-free logo are good options.
Verbally identifying GF options and placing them together separate from gluten-containing items also helps. Remind staff so they can inform and assist guests.
Accommodate Kids and Picky Eaters
For little ones and picky eaters that may dislike unfamiliar or exotic cuisines, have kid-friendly gluten-free options on hand like:
- Grilled chicken tenders
- Gluten-free pizza
- Burgers or hot dogs with gluten-free buns
- Mac and cheese made with gluten-free pasta
Foods they already enjoy, just in a gluten-free form, helps them feel included.
Offer Gluten-Free Beverages
Ensure your bar is well-stocked with gluten-free beverage choices like:
- Wine and champagne
- Distilled liquors like vodka, gin, tequila, rum
- Ciders and gluten-free beer
- Sparkling water, soda, juices
- Freshly brewed coffee and tea
Avoid beer and liquors with gluten-containing ingredients like malt. Offering both alcoholic and non-alcoholic choices is important.
Provide Gluten-Free Condiments
Double check condiments and have gluten-free options available:
- Gluten-free soy sauce
- Gluten-free ketchup, mustard, mayo
- Oil, vinegar, salt, pepper
- Jams, nut butters, hummus
Read labels since even basic condiments can contain hidden gluten. Offer condiments in individual packets if possible.
Check Medications and Supplements
Some medications and supplements may contain gluten as fillers or binders. Have a selection of gluten-free varieties on hand:
- Acetaminophen (Tylenol)
- Ibuprofen (Advil, Motrin)
- Aspirin
- Antacids (Tums)
- Multivitamins
Refer guests to a pharmacist if unsure about a specific medication or supplement.
Provide Gluten-Free Options for Breakfast
If providing breakfast, be sure to accommodate gluten-free guests with options like:
- Eggs any style, omelets
- Yogurt and fresh fruit
- Gluten-free oatmeal
- Meat, potatoes, veggie hash
- Gluten-free waffles, pancakes, muffins
Read labels on pre-made breakfast foods carefully or stick to naturally gluten-free whole foods.
Offer Gluten-Free Desserts
Let gluten-free guests indulge in dessert too by offering options like:
- Fresh fruit, fruit crisps, cobblers
- Chocolate mousse
- Pudding
- Ice cream
- Gluten-free cookies, brownies
- Gluten-free cake
There are many delicious gluten-free dessert recipes online or pre-made options in stores. Focus on desserts naturally gluten-free.
Accommodate Multiple Food Allergies
Some gluten-free guests may have additional food allergies like:
- Dairy
- Eggs
- Nuts
- Soy
- Corn
Create options that avoid these for guests with multiple dietary needs. Rely on produce, meat and simple whole foods. Clearly label which foods contain common allergens.
Provide a Gluten-Free “Emergency Kit”
Have a gluten-free emergency kit on hand with safe snacks in case guests realize they don’t have a suitable option. Include items like:
- Gluten-free granola bars
- Trail mix
- Dried fruit and nuts
- Apple sauce pouches
- Crackers
This helps guests with celiac feel secure knowing they have access to safe food.
Train Staff on Gluten-Free Needs
Educate all staff involved with food preparation and service on safely accommodating gluten-free guests:
- Train on gluten knowledge and food label reading
- Review procedures to prevent cross-contamination
- Discuss how to politely answer guest questions
- Provide list of menu items and how to guide GF choices
Well-trained staff helps ensure gluten-free needs are met and guests feel understood.
Conclusion
With careful menu planning, smart ingredient selection and strong precautions, you can successfully accommodate gluten-free guests. The keys are understanding celiac disease and gluten intolerance, avoiding cross-contamination and offering plentiful naturally gluten-free dishes. With the right strategies, you can make gluten-free guests feel welcomed and included.