Gluten free or Coeliac
Again this may be a gluten intolerance or you may have someone at your table suffering with Coeliac disease. They are different in the sense that a Coeliac may require the entire meal to be uncontaminated by gluten containing ingredients whereas a gluten intolerance is usually only affected if actually eating the gluten containing ingredients.
This can be a daunting one to tackle at first but the key in the first instance is to understand what has gluten in it.
Basically fresh fruit and vegetables are fine, as are meat, fish and dairy.
Breads & pastas should be excluded unless from the free-from range and any pre-packaged items need to be checked as you can often find gluten in unexpected places.
If you have enough time (or a bread maker) you can get gluten-free recipes and make your own bread – which may add a nice personal touch. Make it easy for yourself and give everyone a taste of gluten free for your party – that way no-one feels awkward about needing a special meal.
This list may help you to work out what you can and can’t serve too.
Our favourite is Fillet of Sea Bass with basil mash and vegetable ratatouille (pictured) delicious, beautiful and completely gluten free.