The first KNORR® gluten-free masterclass with Phil Vickery saw the launch of the brand’s new ‘insight pack’, which gives operators a simple guide to catering for coeliacs.
Along with recipe demonstrations from Phil and a presentation from Coeliac UK, highlights from the guide were shared at the masterclass.
Leon Mills, KNORR marketing manager, says: “Our research with more than 1,200 chefs shows that while 72% of operators offer gluten-free menu items that 65% said they’d like to offer more gluten-free dishes, but cost and recipe inspiration are big barriers.”
The guide includes suggestions for simple swaps to make dishes gluten-free. For example, wheat tortillas can be swapped for gluten-free corn tortillas and normal breadcrumbs for polenta crumbs. The guide also gives a breakdown of what food packaging labels mean, making it easy for chefs to understand which products are really gluten-free and which aren’t.
Joanne Simpson, catering manager at North Yorkshire County Caterers, says: “The guide is great. We’ll hand it out to our cooks when we do our gluten-free skill session – I’m sure they’ll find it useful.”
See a recipe in action in this video:
