Catering for the Gluten Free guest
Food is becoming more and more important in our lives. We are constantly on the lookout for new places to eat, food trends, and recipes. But for those with gluten allergies or sensitivities, it can be hard to find a place that caters to their needs, and when it comes to corporate catering it can be a challenge to ensure that their needs are met.
This article will explore how to ensure that your corporate catering is gluten free from the point of order to the preparation and serving process.
What is gluten?
Gluten is a protein found in wheat, rye, and barley. Some people have an allergy or sensitivity to gluten. When these people eat foods that contain gluten, they may experience symptoms such as bloating, diarrhea, constipation, stomach pain, headaches and/or foggy brain.
There are many reasons why a person might be gluten free: Celiac disease (an autoimmune disorder), food allergies (e.g., wheat allergy), food sensitivities (e.g., FODMAP sensitivity), or other health conditions may require a person to be gluten free.
