Gluten Free Chef provides virtual culinary training to help you create satisfying gluten-free meals. The lessons teach you the basics of cooking without gluten, with easy-to-understand recipes and step-by-step instructions.
Gluten-Free Restaurants
With a rising number of Americans diagnosed with celiac disease and a growing population on the gluten-free diet, many restaurants are making their menus more accommodating. This includes creating gluten-free menus for people with celiac disease and avoiding cross-contamination of gluten-containing food with gluten-free foods.
The most important thing that a chef can do is to be aware of the potential for cross-contamination and make sure that his or her kitchen adheres to best practices for preparing gluten-free food safely. This means that chefs should avoid using the same cooking equipment to prepare gluten-free and non-gluten-free foods, as well as keeping the prep areas and kitchen clean and hygienic.
Choosing an area of your kitchen for gluten-free food
For this reason, it’s best to have an area in your kitchen where you can store all your gluten-free ingredients. Ideally, this is a separate room or cabinet where you can keep all the foods and cooking tools that are used to prepare those foods.
Educating staff about cross-contamination
It’s important for all members of your team to understand that there is no such thing as a “little” gluten, and any trace amounts can trigger a reaction in someone with celiac disease. This can lead to unpleasant symptoms like stomach cramps, nausea, diarrhea and vomiting.
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