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COMMERCIAL KITCHEN GLUTEN FREE CHECKLIST
Using gluten free ingredients is an important first step. Here's what else you need to do to ensure your meals are gluten free:
 Protect against cross-contamination, paying particular attention to your work surfaces and food preparation areas.
Make sure all bread boards, knives and other cooking utensils are clean before preparing gluten free meals.
Any utensils or appliances that may have come into contact with wheat-sourced foods or any other gluten-containing grains may be contaminated: e.g. toasters, sandwich makers, grills and other appliances used with bread.
Avoid contamination with gluten-containing crumbs by using separate butter and condiment containers.
Cook gluten free pasta in fresh water and a clean pot – never re-use water used for cooking regular pasta.
Don't dust meats or fish with wheat flour or any other gluten-containing flour (including wheaten cornflour).
Clean your deep fryer regularly to remove batter and breadcrumbs, preventing contamination of fried food with gluten. A separate fryer for gluten free cooking is even better.
Icing sugar mixture commonly contains wheat starch. Use pure icing sugar or a gluten free icing sugar mixture instead.
Make sure all gluten free ingredients and products are clearly labelled and stored in sealed containers.
Educate your kitchen staff about the importance of all the above.
Make sure your front of house staff know which items are gluten free and are able to correctly answer customer enquiries.
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