Gluten-free describes food or ingredients that meet the applicable standard for containing no more than a specified amount of gluten. Gluten is a group of proteins found in wheat, barley and rye; oats may be contaminated during growing or processing unless specifically produced and verified as gluten-free. In Canada, the regulated gluten-free claim is generally associated with a maximum of 20 parts per million (ppm) of gluten.
For guests with celiac disease, ingredient selection and cross-contact prevention are essential. Check labels on sauces, stocks, seasonings, processed meats and other packaged ingredients. Use clean equipment and utensils, separate preparation areas where required, fresh water and uncontaminated oil, and avoid shared toasters, fryers or work surfaces unless validated controls are in place.
Example: a dish made with rice and vegetables is not automatically gluten-free if it is prepared with regular soy sauce or on a contaminated surface.
Service tip: never promise a dish is gluten-free until ingredients, supplier information and kitchen handling have been checked.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
