How to go gluten-free

KNORR launches gluten-free guide for education caterers with help of Phil Vickery

The first KNORR® gluten-free masterclass with Phil Vickery saw the launch of the brand’s new ‘insight pack’, which gives operators a simple guide to catering for coeliacs.

Along with recipe demonstrations from Phil and a presentation from Coeliac UK, highlights from the guide were shared at the masterclass.

Leon Mills, KNORR marketing manager, says: “Our research with more than 1,200 chefs shows that while 72% of operators offer gluten-free menu items that 65% said they’d like to offer more gluten-free dishes, but cost and recipe inspiration are big barriers.”

The guide includes suggestions for simple swaps to make dishes gluten-free. For example, wheat tortillas can be swapped for gluten-free corn tortillas and normal breadcrumbs for polenta crumbs. The guide also gives a breakdown of what food packaging labels mean, making it easy for chefs to understand which products are really gluten-free and which aren’t.

Joanne Simpson, catering manager at North Yorkshire County Caterers, says: “The guide is great. We’ll hand it out to our cooks when we do our gluten-free skill session – I’m sure they’ll find it useful.”

See a recipe in action in this video:



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