OPERATIONAL CONSIDERATIONS FOR 

PROVIDING GLUTEN-FREE MEALS 

November 19, 2019 
OPERATIONAL CONSIDERATIONS FOR PROVIDING 

GLUTEN-FREE MEALS 

Presenters: 

• Katarina Mollo, MEd, RDN, LDN, Director of Education 

• Nicola Harrington, Director, Gluten-Free Food Bank 

National Celiac Association, Needham, MA 
 

 

 

DISCLAIMER 

• This presentation is for informational purposes 

only. It does not replace food safety and allergen 

training or gluten-free (GF) certification. It is 

supposed to give you an overview of what you 

may need to consider when providing GF meals. 

Risk levels of individual facilities will vary. 
AGENDA 

• Gluten 101 

• What are Gluten-Free (GF) foods? 

• Deciphering the label: GF what does it mean? 

• Creating a GF meal: from purchasing through 

serving 

• New Resources & Upcoming Trainings 
LEARNING OBJECTIVES 

• Be able to identify foods that are GF. 

• Be able to describe what the term GF means on 

product labels. 

• Be able to identify key risk areas in the kitchen, and 

understand how to prevent cross-contact and keep 

food GF from purchasing to serving. 
POLL 

Which of the following is NOT gluten-free? 

A. Buckwheat 

B. Spelt 

C. Sorghum 
POLL ANSWER 

Answer: Spelt 
Gluten 101 

8 
WHAT IS GLUTEN? 

Gluten is the most common protein in the human 

diet. It can be found in these grains: 

• Wheat (gliadin) 

• Barley (hordein) 

• Rye (secalin) 

Gluten brings elasticity and structure to baked 

goods. It is what makes them fluffy and chewy all at 

the same time. This is why GF products often are 

crumbly. 1 
NOT SAFE • Wheat • Bulgur • Couscous • Durum • Emmer • Farina • Semolina • Triticale • Ancient Wheat • Spelta • Small spelt/Spelt • Kamut • Einkorn

• Barley • Malt 

- malt extracts,

malt vinegar, malt

syrup, malt flavoring

(almost always from

barley)

• Brewer’s yeast

• Rye • Secale 

1
 2

HOW MUCH GLUTEN? 

• There is no official threshold for gluten 

consumption, however one study determined 

that a daily intake of 10 mg of gluten was the 

threshold that produced damage to the small 

intestine in individuals with CD. 

• How much is 10 mg? 
1/350 OF SLICE OF BREAD 
TREATMENT 

• The ONLY approved treatment for celiac 

disease (CD) is a STRICT GF diet. 
What are Gluten-Free Foods? 

14 
NATURALLY GF FOODS 

All fresh and unprocessed: • Fruits and Vegetables • Plain Meat, Fish, Poultry • Eggs • Milk • Cheese • Rice (plain) • Corn • Potatoes • Legumes – beans, lentils, chickpeas • Seeds and Nuts 

15 
GLUTEN-FREE GRAINS/FLOURS/STARCHES 

• Chickpea flour*

• Rice • Chestnut flour*

• Lentil flour*

• Corn 

• Potato flour 

• Sago • Quinoa*

• Cassava 

• Millet*

• Sorghum*

• Amaranth*

• Soy • Arrowroot 

• Tapioca

• Buckwheat*

• Teff* 1 

Emboldened items with an asterisk are more nutritious and 

higher in fiber and/or nutrients. 1 
OATS 

• Beware: Most commercially available oats in the 

USA are heavily contaminated through crop 

rotation, processing and transportation with 

forbidden grains. 

• GF Oats are considered safe for most people 

with CD. NCA recommends those that are 

consistently tested <20 ppm gluten. 1 
FOODS THAT ALMOST ALWAYS CONTAIN GLUTEN 

• Breads/crackers/cookies/pastries 

• Pasta 

• Sauces and thickeners 

• Broths and soups 

• Soy sauce 

• Spice mixes and flour dusting 

• Salad croutons 

• Breaded or battered foods 

• Fried foods (fried in non-dedicated fryolator) 

• Vegetables cooked in pasta water 

18 
WHAT IS CONSIDERED GF? 

• The Food and Drug Administration considers food 

to be GF when it contains less than 20 parts per 

million (ppm) 3 

• 20 ppm = .002% 

• 20 ppm = 20 mg/kg 

• A 1 ounce slice of GF bread would contain 0.57 mg 

of gluten 4 
 

GF LABELING LAWS 

• The FDA requires foods that are labeled GF to 

contain less that 20 ppm of gluten. 

• NOTE: GF labeling is voluntary 

• Food manufacturers are not required to 

indicate all sources of gluten on the label, or 

indicate GF status 

• The FDA is not mandating the use of a specific GF 

label 3 
FDA FOOD ALLERGEN LABELING & 

CONSUMER PROTECTION ACT (FALCPA) 

Labeling law requires to list 8 top allergens: 

• Wheat 

• Milk 

• Eggs 

• Soy 

• Fish 

• shellfish 

• Peanuts 

• Tree nuts 5 

• NOTE: Barley and rye are not listed as major allergens. 

Wheat-free does not necessarily mean GF! 1 
 

 

VOLUNTARY ALLERGEN ADVISORY STATEMENTS 

• “Processed in a facility/on shared equipment that 

also processes wheat.” 

• Foods labeled GF must contain <20ppm of gluten 

regardless of ingredients or cross-contact. 

• Foods NOT labeled GF – safety must be determined 

on individual basis 

• Contact manufacturer for detailed information 

about processing procedures 1 
 

 

 

CONFUSING INGREDIENTS 

• Modified food starch/starch - Usually from corn, if from wheat, it will be listed on the label. Rye and barley 

are not used as starches in food. 

• Flavorings - Natural/artificial flavorings may contain malt (rarely) or wheat; if from wheat, it will be listed on 

the label (may be in cereals, butterscotch, sweetened 

beverages, tea, or soy milk). 

• Seasonings - May contain wheat as a binder or filler, but would have to be declared on the label. 

• Caramel coloring - Usually from corn, if from wheat it will be declared on the label. 1 

Link to confusing ingredients: https://nationalceliac.org/celiac-disease- resources/confusing-gluten-free-diet-ingredients 
CONFUSING INGREDIENTS 

• Dextrin - Usually from corn, if from wheat it will be 

declared on the label. 

• Maltodextrin - Usually made from corn, if from 

wheat it will be declared on the label. 1 

• Soy Sauce - many contain wheat, if from wheat it 

will be declared on the label 

• Smoke Flavoring – may contain malt 

• Yeast extract or autolyzed yeast extract – may 

contain malt 1 

Link to confusing ingredients: https://nationalceliac.org/celiacdisease-resources/confusing-gluten-free-diet-ingredients 
Creating A Gluten Free Meal 

25 
 

WHAT IS GLUTEN CROSS-CONTACT? 

• Gluten cross-contact is when gluten is transferred 

to a food that is GF, making it unsafe for someone 

with CD/gluten disorders. 

• Examples: crumbs on a work surface, flour on 

equipment, using the same utensil to stir two pots 

at the same time, flour on hands etc. 

• Note that cross-contamination is different and 

happens when a bacteria or virus is transferred to 

a food. 
 

 

MENU PLANNING 

• The healthiest GF meals are based on naturally GF 

foods with just a few supplementations of 

specialized GF products such as GF bread, GF pasta 

etc. 

• Make substitutions that are GF for all foods such as 

thicken soups and sauces with cornstarch instead 

of flour 

• Think international, many ethnic cuisines have a lot 

of GF options: 

– Indian 

– Mexican 

– South American 
 

 

COST EFFICIENCY 

• Focus on naturally GF staples and supplement with 

just a few specialized GF products. 

• Some budget, discount and big box stores carry GF 

products. 

• Many grocery stores sell their own GF products 

such as pasta and cereal, or label where regular 

items are GF. 

• Search for coupons. 

• Stock up when there is a good sale. 

• Outside of baking, virtually all recipes can be 

adapted to being GF. 
 

ITEMS FOR GF EMERGENCY FOOD BAG 

• Not suitable as regular substitution for GF meal 

• ALWAYS read labels / ideally look for GF label 

• Plain canned fruits, vegetables, beans, lentils, chickpeas 

• Rice & quinoa / some boxed rice & quinoa meals 

• Some canned goods (soups, baked beans ) 

• Canned tuna & chicken 

• GF corn & rice based dry cereals (avoid barley malt flavoring) 

• Instant mashed potatoes 

• Polenta / grits 

• Apple sauce, rice pudding, fruit cups 

• Pasta sauce 

• Nuts / seeds / trail mix 

• GF Pasta / GF mac & cheese – store brands are cheaper 

• Shelf stable GF bread (expensive & relatively short shelf life) 
 

 

PURCHASING 

• Check food labels carefully for GF status when 

ordering every time: 

– Manufacturers can change their ingredients at 

any time without notifying the public. 

– Beware of substitutions 
RECEIVING 

• Inspect packages for damage 

• Check for cross-contact with gluten ingredients e.g. 

conventional flour 

• Re-check labels for GF status 

• Beware of substitutions 
 

STORAGE 

• Always store GF items above gluten-containing 

items 

• Preferably use a separate area for GF foods 

• Beware of conventional flour – it disperses easily in 

the air 

• Label GF foods 

– This makes it very easy for staff to identify 

items quickly from storage 

– Decreases risk of cross-contact from “doubledipping.” Common items at risk for this include 

butter, jam, baking powder, sugar, etc. 

– Have dedicated containers for these items. 
STAFF 

• Train staff on GF food preparation/cross-contact 

• Assign a specific person to prepare GF meals 

• Wash hands and use new gloves before handling 

GF foods 

• Use a clean apron 
POLL 

Which of the following will get rid of gluten? 

A. Cleaning with soap and water using dedicated 

equipment 

B. Spray with bleach 

C. Heat at temperatures above 400 degrees 
POLL ANSWER 

Answer: Cleaning with soap and water using 

dedicated equipment 
 

REMOVING GLUTEN 

• Important points to note: 

– Gluten is a protein and cannot not be destroyed 

– Gluten is not a microorganism, therefore 

disinfecting or sanitizing surfaces will not kill it 

– Gluten cannot be destroyed by heat from stove, 

oven, fryer, grill or microwave 
 

 

 

REMOVING GLUTEN CONT. 

• Color code cleaning equipment to prevent 

cross-contact with equipment that has been 

used to remove gluten, such as cloths and 

brushes that have crumbs and dough stuck to 

them 

- Use clean cloths 

• Use a water and detergent solution to remove 

crumbs and debris on surfaces 
 

 

REMOVING GLUTEN CONT. 

• Washing, rinsing and sanitizing plates, 

utensils/equipment in a three-compartment sink 

or in a dishwasher is adequate to get rid of gluten 

– Does not apply to: 

• Difficult to clean items e.g. strainer/colander, 

sifter and porous materials such as wooden 

utensils, wood cutting boards, or rolling pins, 

they need to be dedicated for GF cooking 

• Color coding will help keep these separate 
 

MEAL PREPARATION 

• Set up a separate station/area for GF meal preparation 

• Clean all surfaces such as counters and cooking surfaces 

• Preferably use dedicated color coded equipment for GF 

meal prep, although adequate cleaning will remove 

gluten from most items. 

• Difficult to clean items e.g. strainer/colander and sifter, 

and porous items e.g. wooden utensils must be 

dedicated GF. Color coding is useful to keep these 

separate. 
 

MEAL PREPARATION 

• Place GF items on aluminum foil when toasting 

• Clean grill/use aluminum foil 

• Turn convection feature off oven while cooking GF 

foods 

• Use a dedicated fryolator with clean oil 

• Do not steam, bathe, or warm vegetables over 

regular pasta water 

• Do not bake with regular flour at the same time as 

preparing GF meals. Note: Flour can take 24-48 

hours to settle completely 
 

 

 

SERVING 

• Use clean tools and plate separate from other 

foods 

• Serve GF food on a different shaped or color plate 

than regular food to keep it separate from the 

regular meals 
 

 

DELIVERY 

• Clearly mark containers and bags for delivery 

• GF meals should be in a separate part of the 

vehicle when delivering 

– If that is not possible, put them on top of all the 

other meals 

• Confirm GF status with client when 

serving/delivering meal 

GF
RESOURCES 

NCA represents and serves individuals with celiac 

disease and gluten-related disorders. 

• Chapters, Local Partners, Resource People (40+ 

groups and growing) 

• Gluten-Free Food Bank (GFFB) 

• Semi-Annual Symposium 

• Phone hotline 5 days/week 

– 1-888-4-CELIAC 

• Check out NCA’s website for more resources:

https://nationalceliac.org/ 
 

 

TAKE HOME MESSAGES 

• The only treatment for CD is a GF diet. 

• There are many foods that are naturally GF. 

• It is important to read labels to determine if a food 

is GF. 

• It is possible to serve GF meals in a shared kitchen 

with the appropriate precautions to avoid crosscontact with gluten when storing, preparing and 

serving GF foods. 
 

 

 

 

 

CALL TO ACTION 

• Practice reading labels to determine GF status of 

foods. 

• Dedicate an area/station in the kitchen for GF meal 

preparation. 

• Establish procedures for GF meal preparation. 

• Train staff on the procedures of preparing GF 

foods and re-train staff whenever there is a change 

in staff or management. 

• Keep signs up on the walls in storage room and 

meal prep areas as a reminder of safe GF storage 

and prep methods. 
 

 

 

 

 

 

 

 

 

 

REFERENCES 

1. National Celiac Association. Gluten-Free, Off To A Fresh Start. Presentation. May 4, 

2018. 

2. Catassi C, Fabiani E, Iacono G, D'Agate C, Francavilla R, Biagi F, Volta U, Accomando 

S, Picarelli A, De Vitis I, Pianelli G, Gesuita R, Carle F, Mandolesi A, Bearzi I, Fasano 

A. A prospective, double-blind, placebo-controlled trial to establish a safe gluten 

threshold for patients with celiac disease. Am J Clin Nutr. 2007;85(1):160-6. 

3. US Food and Drug Administration (FDA). Questions & Answers: Gluten-Free Food 

Labeling Final Rule. FDA Website. 

https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInfo 

rmation/Allergens/ucm362880.htm . Updated May 2, 2016. Accessed October 26, 

2019. 

4. Thompson T. How Much Gluten Is 20 Parts Per Million? Gluten Free Dietitian 

website. https://www.glutenfreedietitian.com/how-much-gluten-is-20-parts-permillion/. Published February 6, 2008. Updated 2017. Accessed October 26, 2019. 

5. US Food & Drug Administration (FDA). Food Allergen Labeling And Consumer 

Labeling Act of 2004, Questions And Answers. FDA Website. 

https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInfo 

rmation/Allergens/ucm106890.htm#q9 . Published December 2, 2005. Updated July 

18, 2006. Accessed October 26, 2019. 

*Pictures from Pixabay, no attribution required. 
New Training and 

Resources 

47 
 

NEW RESOURCES 

• Be sure to check out 

our new resources 

created to support 

your ability to offer 

GF meals at your 

facilities. 

• Log on/join 

NRCNAengage, our 

social networking 

platform to 

download these 

today! 
NRCNAengage 

• Visit: www.nrcna.mn.co to sign up today! 
NEW: MEDICALLY TAILORED MEALS RESOURCE HUB 

Visit: https://medicalmealsconvening.com 
 

NEW: MEDICALLY TAILORED MEALS RESOURCE HUB 

What can you find here? 

• Convening Report Out 

• Speaker Videos 

• Key Research Reports 

Visit: https://medicalmealsconvening.com 
 

UPCOMING TRAINING 

Nutrition and the Science of Aging 

• What: Two Part Webinar Series 

• When: Tuesday, December 12 & 19, 

2019 

• Cost: Free 

• To Register: Online 

Brought to you through a partnership with the Academy for Nutrition and Dietetics 
 

 

 

UPCOMING TRAINING 

Recipe Development Techniques 

for Memorable and Marketable 

Meals 

• What: Live + Recorded 

Webinar Series 

• When - Kick Off Webinar: 

Thursday, December 5, 2019 

• Cost: Free 

• To Register: Online 

Brought to you through a partnership with the Academy for Nutrition and Dietetics 
Thank You 

54