The Top Ten Personal Chef Tips for Working with Gluten Free Clients

Personal Chef Gluten Free

For people who are preparing food for gluten-free clients, the following guidelines can help meal preparation go smoothly.

For people who suffer from Celiac Disease, the preparation of food—and especially eating—can be a daily challenge.  Personal chefs who cook for people suffering from Celiac Disease, or for those who restrict gluten and gluten based products from their diet, will also find that food preparation can be a challenge. However, the following ten tips by can help those who are gluten-free individuals as well as those who prepare food for a gluten-free diet.

Cross contamination

Cross contamination can happen in any kitchen—professional or home-based—and it can cause a lot of problems for those who suffer from Celiac Disease or any other gluten sensitivity.  But, cross contamination can be prevented by thoroughly cleaning kitchen appliances before use in preparation of gluten-free foods. Some chefs even have separate appliances to ensure that cross contamination does not occur.

Research

When preparing meals, it’s important to research what foods contain gluten in them naturally and which do not. By doing this, one can prepare delicious meals that are gluten-free—without any surprises.

Reading labels

Manufacturers are required by law in some countries to identify their products as gluten-free, and some add gluten-free labels to their products. If it’s labelled gluten-free and the product shows no additional substances that are gluten based, it’s probably safe to eat.

Gluten free kitchen appliances and utensils

This is an important step in creating a gluten-free kitchen. If the kitchen is a shared space where gluten-free and non-gluten-free foods are being prepared, it’s very important to make sure that gluten-free food does not come into contact with non-gluten-free appliances. For example, two toasters may be a good idea since it’s next to impossible to clean a toaster in preparation for its use for gluten-free bread.

Cook your own food

Cooking your own ingredients can help you ensure that you know exactly what it is that you’re cooking for your client, and it can help you avoid processed foods that may have some gluten cross contamination in their packaging or processing.

Use whole foods

Whole foods, such as fruits and vegetables, organic meats, poultry, and wild seafood, will be safe for the gluten-free diet. These foods can be found at organic supermarkets or regular supermarkets that offer organic options to consumers.

Avoid condiments

Condiments that are not expressly labelled as gluten-free may have come into contact with gluten in the factory; therefore, it’s important to avoid condiments that do not explicitly say that they are gluten-free. Products that use the fewest ingredients are generally the safest to ingest on a gluten-free diet.

Eating out

If eating out is something that the client likes to do, advise them to consult with the waiter and even the cook if there is a concern about gluten in the foods that they serve.

Use alternative products

There are alternatives to gluten-based foods that can be accessed easily, such as almond flour for baking and gluten-free cheese.

When in doubt…don’t eat it!

There’s absolutely nothing wrong with choosing not to eat a particular plate of food, especially when you have your doubts about its ingredients—or about how it was prepared.

 

So there you have it. When you hire a personal chef, you get a superb catered meal, complete with table styling, wait, and cleaning up afterwards.
If you want to take advantage of all the ways a personal chef can support your well-being, choose a chef from At Your Table, browse through the menus and contact us to make an enquiry.

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