Cross-contamination is a major concern when catering to gluten-free or coeliac guests. Even a small amount of gluten can cause a reaction in someone with coeliac disease, so it’s essential to take steps to avoid cross-contamination. Make sure that any gluten-free foods are prepared separately from gluten-containing foods, and that all utensils, equipment, and surfaces are thoroughly cleaned before use.
Provide plenty of options
When catering to gluten-free or coeliac guests, it’s important to provide plenty of options. Try to offer a range of different gluten-free options, including vegetarian and vegan options, to ensure that everyone can find something they enjoy. If possible, consider providing gluten-free bread or crackers, as well as gluten-free beer or wine.
Consider the source of ingredients
It’s important to consider the source of your ingredients when catering to gluten-free or coeliac guests. Make sure that any gluten-free ingredients are certified gluten-free and sourced from reputable suppliers. This will help to reduce the risk of cross-contamination and ensure that your guests are able to enjoy their meals safely.
Communicate with your venue
If you’re holding your wedding at a venue, it’s important to communicate with the venue staff about your guests’ dietary requirements. Make sure that they are aware of your guests’ needs and that they have protocols in place to prevent cross-contamination. If the venue is unable to provide gluten-free options, you may need to consider bringing in an external caterer.
FIND OUT WHAT TO ASK YOUR CAKE MAKER IF YOU HAVE GLUTEN FREE GUESTS
Label food clearly
To make it easy for your gluten-free or coeliac guests to identify which foods are safe for them to eat, make sure that all food is clearly labeled. This will help to prevent any confusion or cross-contamination, and will make it easier for guests to enjoy their meals without having to ask questions.
Provide alternatives for dessert
Desserts can be particularly challenging when catering for gluten-free or coeliac guests. Consider providing alternative desserts that are naturally gluten-free, such as fruit salad or sorbet, or gluten-free versions of traditional desserts, such as gluten-free cake or brownies.
Be prepared for emergencies
Even with careful planning and preparation, accidents can still happen. Make sure that you have a plan in place for dealing with any emergencies, such as a guest accidentally consuming gluten. Have a first aid kit on hand and be prepared to seek medical attention if necessary.
Catering for gluten-free or coeliac guests at your wedding requires careful planning and consideration. If in doubt, speak to your guest to ensure you’ve got everything covered.