Gluten Free Catering is a practical, modern guide for chefs, caterers, and foodservice managers who need reliable systems and not guesswork, for delivering safe, high-volume gluten free food.
Written by award-winning chef and consultant Louise Wagstaffe, this book distils decades of industry experience - including work with Coeliac UK, Schär, and major food manufacturers – into clear, scalable processes that protect guests, streamline production, and strengthen team confidence.
What you’ll gain:
· Safety you can trust: Proven methods to prevent cross-contamination in busy, shared kitchens.
· Efficiency at scale: Recipes and workflows built for 50–500 covers.
· Operational clarity: Straightforward guidance on HACCP, menu planning, and front-of-house communication.
You'll learn how coeliac disease differs from allergies and lifestyle choices, and how to build a service culture rooted in empathy, precision, and pride. Suitable for restaurants, hotels, schools, hospitals, and any high-pressure catering environment.
About the Author
Louise Wagstaffe is a chef, consultant, and educator with 30+ years in professional foodservice, recognised for her leadership in allergen management and free-from development.