Gluten & Gluten-free Food
Production
AgendaO Definition of glutenO Gluten-containing
foodsO Indications for GF
dietO Contraindications
for GF dietO Gluten-free (GF)
foodsO What we can do
What is Gluten?OStorage proteins found in
wheat, rye & barley
OHelps dough rise, preventing bread from falling apart & making it chewy
Gluten-containing Foods
OWheat, barley, ryeOSpelt, durum flour, couscous,
semolina, bulgur, triticaleOBarley malt, barley malt
extract, brewer’s yeast, malt vinegar, and barley-based ale, beer & lager
OOats
Gluten-containing foods
OSoup baseOVegetarian meat substitutesOCommercial cake frostingsOSoy sauce, barbeque sauce, salad
dressings & other prepared saucesOSeasoning blends, such as taco
seasonings OProcessed meats
Tools for Identification
OAs of January 2006, the top 8 allergens must be labeled on food productsOAfter or next to ingredient list
should be a “contains” statement
O“Gluten-free” food labeling is voluntary
OFMS
Indications for GF Diet
OGluten sensitivityO Gluten
intoleranceO Gluten allergyO Celiac disease
Contraindications for GF Diet
Everyone elseO Whole grains are eliminated from the
GF diet, increasing risk for constipation and associated medical conditions such as diverticulitis and diverticulosis
Gluten-free FoodsO Protein, dairy, fruits, and vegetablesO Rice: all varieties except seasoned or
flavoredO Corn, 100% cornmeal, grits, corn
flour, polenta, quinoa, lentils, kidney and other dry beans, split peas, hummus, soy beans, popcorn, buckwheat, millet flour
O Potatoes
Being a Gluten-sensitive Person Means …
O More limited food choices
O Symptoms & complications resulting from a gluten-containing diet
O Diarrhea or constipation
O Bloating & gasO Weight lossO IrritabilityO Extreme fatigueO MigrainesO DepressionO And much more…
What Can We Do?OBe aware of the basics of a GF diet,
its food restrictions, and preparation requirements
OEducate all staff about gluten and the need for this restrictive diet
OPrepare a policy or procedural plan for handling a gluten-free meal requests
OTalk to our customers & assess their dietary needs
Provide gluten-free meal options
OBuckwheat → flour & noodles; adds an interesting flavor to GF waffles & pancake mixes
OMillet flour → improves the texture and taste of pizza crusts; millet porridge as a hot cereal alternative
OQuinoa → substitute for Couscous
O100% Cornmeal & corn flour → make great cornbread and tortillas
OArborio rice → can be used to make GF risotto
Sodexo Training Manual
O Training resources available on Sodexo Net to help Sodexo employees better understand the GF diet
O A better understanding of the GF diet will help students dining with us feel confident in our capability of meeting their dietary needs