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