Gluten-free diets: three fresh ideas for breakfast, lunch and dinner

Struggling to know what to serve for a gluten-free breakfast? Looking to branch out from gluten-free bread for lunch? Check out our new ideas

Gluten-free food is big business, worth £835 million a year. As well as people who need to follow a gluten-free diet due to coeliac disease or gluten intolerance, there are many others who choose to, for the perceived health benefits. Here are some new ideas to inspire customers

Breakfast

Gluten-free breakfasts can sometimes be a bit of a minefield with many cereals and bread off the menu. So, why not offer a protein-rich frittata, packed with mushrooms, tomatoes and bacon? Galettes – pancakes made with buckwheat – could also be a delicious alternative for customers. They can be served with sweet or savoury toppings. Tapioca pancakes are an option as well.

Vegetable frittata
Squash and broccoli quiche

Lunch

Bread is the most purchased gluten-free product, however, it can be expensive, so think about offering alternatives to sandwiches. Try tarts and quiches made with gluten-free pastry – ready-to-roll or pre-made cases are easy to find at your local wholesaler. Customers may also enjoy large interesting salads – beans, pulses or rice with roasted squash, chorizo, spinach and tomatoes would catch their eye.

“It’s estimated that at least 10% of UK customers are following a gluten-free diet”
- coeliac.org.uk

Dinner

Gluten-free evening meals are fairly simple to achieve. Meat or fish with veggies work well, just be wary of any sauces. A summer vegetable tagine with quinoa or rice is full of flavour. Desserts can be trickier, so go for something meringue-based such as mini pavlovas. Personalise yours with seasonal fruit and flavoured cream for an impressive end to the meal.

Salmon with asparagus and tomatoes
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