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