gluten-free brochure

M A D E S I M P L E

Gluten -Free

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Welcome to your gluten-free made simple guide. We understand that providing gluten-free options can be a complex area with legislation that can seem a little daunting. This is why our dedicated team of experts have worked together to make gluten-free as easy as possible for you to understand and enable you to talk about it with confidence.

The market for gluten-free is growing and products are in high demand. Gluten-free options are becoming a staple on menus and you can find many recipes, ingredients and finished products throughout this guide.

We have a great deal of further help on food suitable for

customers with special dietary requirements. You can

access these specific product lists on our website at

www.3663.co.uk. Alternatively, give our Advice Centre a call

to find out more on 0370 3663 000.

For those with coeliac disease, Coeliac UK is a widely

recognised expert charity. They provide support,

campaign and research. Find out more on pages 54-55.

What is coeliac disease?

Coeliac disease is an autoimmune disease caused by an

intolerance to gluten and is not a food allergy. One in 100

people in the UK have coeliac disease and only 24% of these

people are clinically diagnosed.¹ This might be because the

average time for someone to be diagnosed is a staggering

13 years! This is slowly decreasing due to awareness of

coeliac disease and its implications. Many people choose

to go gluten-free without being clinically diagnosed as the

process of diagnosis involves eating gluten...this can be

extremely uncomforting for those who are intolerant.

There is no cure for the disease. The only treatment is

lifelong adherence to a strict gluten-free diet. If a

gluten-free diet is not followed, the disease can ultimately

lead to malnutrition, osteoporosis, cancer of the small bowel

and in some cases can be the reason for unexplained

infertility. If someone with coeliac disease accidentally eats

gluten, they are likely to be unwell within a few hours and

symptoms can include severe diarrhoea and vomiting,

tiredness, mouth ulcers and can last anywhere from several

days to a couple of weeks. Coeliac disease runs in families

and studies show that if a family member has the condition,

there is a one in 10 chance of a close relative developing

the disease.²

ContentsWelcome to the world of gluten-free !

3

¹ Coeliac UK 2014 ² Coeliac UK 2014

Welcome ........................................... 2Why gluten-free? .............................. 5Easy guide to the law ...................... 8Important to know ............................ 9Our gluten-free range .................... 10

Breakfast cereals .......................................... 11Dairy ............................................................... 13Preserves ....................................................... 14Bakery ............................................................ 14Store cupboard ............................................. 16Bouillon & stock ............................................ 18Cooking wine & jus ....................................... 18Gravy .............................................................. 18Poultry, meat & meat alternatives ................ 20Fish ................................................................. 20Ready meals .................................................. 23Soups ............................................................. 25Rice & Pasta .................................................. 25Cooking sauces ............................................ 26Table sauces ................................................. 27Ice cream & sorbet ........................................ 28Dessert sauces, mixes & coulis ................... 28Desserts ......................................................... 30Biscuits, cookies & brownies ....................... 33Cakes & slices ............................................... 34Crisps, snacks & popcorn ............................ 37

Recipes ........................................... 38Coeliac UK ...................................... 54

Flatbread recipe with serving suggestion.

5

People with coeliac disease are not fussy eaters; their only requirement is a gluten-free diet. They should be able to eat out of the home with ease and enjoy the food they love. Whether you are providing food in a restaurant, school,

hospital or other catering establishment, there is a good

chance that you will get many customers asking for

gluten-free options. With increased awareness and

diagnosis, you will see a greater demand for gluten-free

trend over the next few years and it is here to stay.

The new Food Information Regulation for Consumers

(FIR) rules now in place mean that caterers must be able

to provide information on the allergens in the dishes being

prepared and served.

Eating gluten can cause a variety of problems for those

suffering from coeliac disease so it is highly important that

we keep them safe and they are able to enjoy eating out.

The gluten-free market

The gluten-free market is huge and growing. There are at

least 600,000 potential coeliacs in the UK and they certainly

don’t eat alone! The disease affects 10% of UK households

and 12% of these will avoid gluten at all times. This poses

a great opportunity for restaurants to include gluten-free

options on their menu. A further 8% of the UK population will

avoid gluten as part of their healthy lifestyle choice.¹

If an establishment has no mention of gluten-free, those

seeking these food choices will go somewhere else that

does. The majority of us agree that restaurants should have

to cater for customers with special dietary requirments.² As

mentioned, the new regulations in place mean that caterers

must be able to provide ingredient information of items on

their menu.

23% of brands now have gluten-free options³ and

gluten-free accounts for 45% of all free from sales.4

So great news for coeliacs, the market is moving and it is

fair to say that sooner or later it will be normality for most

catering establishments to include a great variety of menu

options that also happen to be gluten-free.

Why gluten-free?

¹ Mintel July 2014

² YouGov

³ Horizons Menurama Summer 2014

Mintel July 2014

Serving suggestion only.82631

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The opportunity

Research suggests that almost half of consumers living with

coeliac disease have given up eating out, after being unable

to find places that can cater for their needs.¹ Surprisingly,

45% of consumers with a dietary condition do not know of

any restaurant which caters for people with food allergies or

intolerances.² This illustrates that all food establishments can

look after the primary needs of consumers with food allergies

or intolerances simply by being transparent with the labelling

of what is being served.

The size of the prize is big. 74% would eat out every two

weeks if more gluten-free options were available. A coeliac

would normally eat with two to three others and the average

spend is £10-£20 per head. It is estimated that the catering

industry is missing out on an estimated £100 million worth of

business a year.³

How does it affect a product to make it gluten-free?

Gluten-free options on your menu must be gluten-free under

the legal terminology, explained on page 8 and the chance

of cross contamination must be eliminated. From storing

your gluten-free ingredients to taking your dishes out to the

customer, we have a top tips list on page 39 to help you do

this well.

Anything gluten-free should be clearly marked on your

menu and customers should be able to choose their

gluten-free options with ease. This is particularly important

for children where there is a social stigma attached to a

special diet. It can be a good idea to use a different plate

colour for gluten-free options, or make them slightly different

in shape or finish to avoid confusion.

With larger tables and groups, clear differentiation between

gluten-free and gluten-containing dishes is essential to

avoid cross contamination. It can only take one crumb of

gluten containing product to make a coeliac suffer.

It seems to be the case that as long as gluten-free versions

of ‘normal’ foods are as good in taste and not much more

expensive, then the whole family will eat them. Some leading

restaurant chains have already taken on a gluten-free menu

and are talked about in a positive light for doing so, as long

as they do this well. This also improves their reputation

for being in touch with the current market, having great

competitiveness, being on trend and understanding what the

consumer wants.²

¹ Attributable to Schär ² YouGov SixSense Data ³ Coeliac UK 2014

Here to stay?

The growth of the ‘free from’ market is certainly here to

stay as it reflects a fundamental shift in the way consumers

approach food. 30 years ago vegetarians were treated as

fussy eaters but now delicious options are spread across

menus and are enjoyed by meat lovers every day. It seems

likely that gluten-free could follow in the same direction.³

Many expect this trend to continue in the next two years.

The new Food Information Regulation for Consumers

(FIR) rules now in place means that caterers must

be able to provide information on the allergens in the

dishes being prepared and served.

Find the guide online at:

www.food.gov.uk/enforcement/regulation/fir

71843

¹ Mintel July 2014

² Coeliac UK 2014

³ Allegra Menu & Food Trends 2014

71522, 71511

Approximately 60% of us have eaten out in the past two weeks. This could rise even more if the 10% of us with coeliac disease had more choice.¹

7

In 2009, the EU decided it would be safe for coeliacs to consume products which contain less than 20ppm (parts per million) of gluten. These regulations came into force in January 2012 and this has enabled spectacular growth of the gluten-free market.

So what does all this mean?

There are different ways to describe the gluten content of

food. These are categorised from gluten-containing, such

as your standard white bread, to being legally classed as

‘gluten-free’, which means that the product abides by

certain principles.

If you are thinking about including gluten-free options on your menu, you must consider the following and adhere to the recommendations stated below.

Preparing foods in the kitchen and labelling these ‘gluten-free’...

When you are preparing products in any catering

establishment, you must take suitable steps to prevent

cross contamination from other products which may

contain gluten.

You should consider preparing these foods in a separate

area which is free from the possibility of flour contamination

and always use clean utensils and baking trays.

Also consider how unwrapped gluten-free foods are stored

and displayed if you are using counters, for example, avoid

storing any foods which contain gluten such as bread rolls

near or above gluten-free foods.

If challenged, you will need to demonstrate that you have

put in place appropriate procedures and controls, in order

to ensure that the final product does not contain more

than the specified level of gluten. Showing due diligence

through record keeping and regular testing to demonstrate

consistent results is advisable.

Flick to our top tips on page 39 to find out ways to

make your life easier including and creating gluten-free

menu options...

To label a food or drink ‘gluten-free’ and ‘suitable for coeliacs’, the product must...

...be a processed product proven to have no more than 20ppm of gluten either through the substitution

or reduction of ingredients containing gluten.

The following other categories are not the same as gluten-free and cannot be labelled as suitable

for coeliacs.

‘No gluten containing ingredients’ or ‘NGCI’ means...

...the product must not contain any gluten in the ingredients and the manufacturer has taken steps to

control cross contamination with gluten. In most cases, it won’t be regularly tested for gluten content and

is not specially made for coeliacs. There is still a risk of cross contamination.

‘Naturally gluten-free’...

...this term cannot be used to label gluten-free foods. But it is used to describe foods that by their nature do

not contain gluten, for example potatoes, eggs, etc.

‘Contains gluten’...

...products that contain gluten and are therefore not suitable for coeliacs. This will be shown in the

ingredients information.

You can give your customers the ultimate

peace of mind by becoming fully accredited

by Coeliac UK. This means you can use

the GF symbol on your menu and display

outside your establishment. This will help to

drive traffic since 84% of recently surveyed

Coeliac UK members and their families see

this symbol and will trust the venue is a safe

place to eat. Turn to page 55 for more details.

Easy guide to the law Important to know27038

Get yourselfaccredited

Bakewell pudding recipe servied as slices (page 53).

Don’t forget you can order a wide range of storage boxes and

allergen labels from 3663 Catering Equipment on 0370 3663 960 or

www.3663cateringequipment.com

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11

Our gluten-free range

Breakfast cereals

10

71840 Schär Cornflakes Portion Pack 20x25g

26445 Schär Muesli 20x50g

71840 26445

Frozen Chilled Ambient

Looking for a breakfast recipe? We have a delicious and innovative option for a gluten-free treat. Turn to page 42 to find out how to make gluten-free breakfast cups. A sensational combination of egg and sautéed mushrooms with gluten-free bread wrapped in a crispy bacon shell, seasoned and finished with fresh parsley.

Looking for a recipe?

52786, 71843, 71543 *Splittable case but splits purchased may be subject to a small surcharge.

*Splittable case but splits purchased may be subject to a small surcharge.

Welcome to our range of gluten-free products. Some are specially manufactured for coeliacs and an alternative to what would usually contain gluten, and others

are listed here for ease but all are gluten-free. Look out for the new products and you can contact our advice centre on 0370 3663 000 for any updates or if you have any further queries. If you would like to see the NGCI and naturally gluten-free

product lists from Bidvest 3663, you can also get these from our Advice Centre.

12 13www.drschaer.com

Since 1981, Schär have been specialising in producing gluten and wheat-free foods. Now operating in six European countries, the US and Brazil the company is moving ever closer to achieving its goal of becoming the leading food specialist for special dietary and nutritional needs in Europe and America.

The first comprehensive gluten-free product line was launched onto the market in close collaboration with doctors and coeliac societies. In terms of enjoyment, gluten-free foods can now hold their own when compared to conventional food products.

Today Schär is a market leader for gluten-free diets and lifestyle choices. They offer people suffering from coeliac condition or gluten sensitivity a range of products suitable for any time of day and for every occasion. The range comprises of both dry products, such as breads, bread substitutes and pasta varieties, sweet treats, cereals and flours as well as practical and high quality frozen foods such as pizza, bread, quick and easy ready meals and desserts.

Schär owes its position to the years or dedication and investment into R&D and guaranteed safety making them experts in this field; which is reflected in the superior quality of their products.The highest safety standards and excellent taste is guaranteed, making Schär a refreshingly innovative option for the gluten-free diets and

lifestyle choices.

Dairy Cheese

02698 White Cheddar Style Cheezly 6x190g

52411 Kerrymaid Pizza Grate 6x2kg

Fat & spreads

01093 Summer County Soft Spread 6x2kg*

07023 Flora Light Spread Tub 12x1kg*

55081 Flora Buttery 6x2kg*

29926 Flora Spread Original Tub 6x2kg*

05389 Phase Spread Dawn 1x12.5kg

01313 Stork Baking Tub 6x2kg*

71782 Meadowland Professional 40x250g

Portions

46553 Flora Spread Box 200x10g

46330 Flora Spread Portions Case 120x10g

Liquid butter substitues

31166 Phase Butter Flavour Cooking Oil 3x3.7ltr*

Yogurt

21521 Müller Amoré Yogurt Strawberries & Cream

8x120g

0702352411

71842 71464

71500


52411


Schar..

14 15

Loaves

71545 NEW Genius White Sliced Bread 6x535g

71543 NEW Genius Brown Sliced Bread 6x535g

71788 Schär Wholesome White Loaf 3x300g

71774 Schär Wholesome Seeded Loaf 3x300g

Wraps

52786 Bfree Multigrain Wraps 11" 6x12

52784 Multigrain Wraps 46g 12x6

Rolls & ciabatta

71548 NEW Genius Individually Wrapped Rolls 1x16

71842 Schär White Rolls 5x6

71843 Schär Mini Baguettes 24x75g

71489 Schär White Ciabatta Rolls 6x200g

52444 Schär Brown Ciabatta Rolls 6x200g

Other

03622 NEW Pizza Base 12" 1x10

30413 Knorr Poppadums Mini bag 2x1kg*

71488 Schär Stonebaked Pizza Base 10x170g

71500 Schär Yorkshire Puddings 6x124g

71849 Schär Quiche Lorraine 8x2

Sweet bakery

71475 Schär Shortcrust Pastry 8x400g

Bakery

Preserves

It hasn’t always been easy to get hold of fresh gluten-free

products but Genius are proud to say it’s they who changed

that. Their beloved bread was their first creation but they have

gone on to make everything from pancakes to pies since, and

Genius are not stopping there.

There are just three simple rules to make it into their ever-

growing range: it has to taste great, it has to be the best quality

and of course, it has to be gluten-free.

The day Genius set out to bake a gluten-free loaf that tasted every bit as good as traditional bread, they knew that they had set quite a challenge.

But their inherent love of food meant they left no loaf

tin unturned until they hit on the winning recipe – and

so ‘Genius’ seemed like the perfect name to reward all

their hardwork.

The Genius motivation was quite simple: they felt everybody

deserved to enjoy the pleasure of a delicious bacon sarnie or a

hot buttery piece of toast. We all need to feel excited by what’s

on our plate - after all, isn’t that what great food is all about?

Genius

71475

52786

77545

71543 71545


53368 Energy Reduced Marmalade 100x20g

53385 Energy Reduced Strawberry Jam 100x20g

www.geniusglutenfree.co.uk @GeniusFoods

71543


16 17

Batter mix

71757 NEW Middleton's Batter Mix 5x1kg

Flour

93127 Doves Farm Plain White Flour 5x1kg

71480 Schär Multipurpose Flour 10x1kg

Bread mixes

96532 Dr Oetker White Bread Mix 4x1kg*

Sponge & cake mixes

96529 Dr Oetker Sponge & Cupcake Mix 4x1kg*

Cocoa

26385 Fresher's Low Fat Cocoa Powder 10x500g*

Store cupboard

www.oetkerfoodservice.co.uk

When it comes to bakery solutions to give those with special dietary requirements more opportunities to enjoy their food, Dr. Oetker has become something of a leading light.

As one of the top baking brands in the UK, it made sense for the company to take its longstanding expertise and use it to expand on its range of ingredients and dessert toppings, including the edible decorations and icings, by launching Wellcare gluten-free mixes.

The beauty of the mixes and what makes Dr. Oetker stand apart from the rest is that each one is a ‘just add water’ complete mix that requires no major extra ingredients such as eggs, butter or baking powder, keeping costs down for caterers and making life hassle free.

From savoury to sweet options, the mixes are the first products of their kind on the market and as caterers become more aware of the growing number of food intolerances, they have also helped caterers work towards the new allergen labelling laws.

Ultimately Dr. Oetker, which is also the company behind the UK’s leading frozen pizza brand Chicago Town, has ensured that its gluten-free mixes do not compromise on taste, meaning

they can be enjoyed by all, not just those on gluten-free diets.

Dr. Oetker

71757

96532* 93127


Looking for a pizza base recipe? Turn to page 44 to find out how to make a cauliflower pizza base. This can be enjoyed by everyone down to its great flavour and popular key ingredient. Simply top with a selection of gluten-free or naturally gluten-free ingredients for the ultimate pizza.

Serving suggestion only.



18 19

Bouillon

43591 Knorr Chicken Bouillon 2x1kg*

43589 Knorr Beef Bouillon 2x1kg*

43593 Knorr Ham Bouillon 2x1kg*

43594 Knorr Lamb Bouillon 2x1kg*

47540 Knorr Mushroom Bouillon 2x1kg*

47537 Knorr Mediterranean Vegetable Bouillon 2x1kg*

23973 Knorr Clear Vegetable Bouillon 2x1kg*

23977 Knorr Clear Chicken Bouillon 2x1kg*

23954 Knorr Clear Fish Bouillon 2x1kg*

13402 Knorr Rich Vegetable Bouillon 2x1kg*

13403 Knorr Roast Chicken Bouillon 2x1kg*

13401 Knorr Roast Beef Bouillon 2x1kg*

43592 Knorr Vegetable Bouillon 2x1kg*

98355 Knorr BL Vegetable Bouillon 1x3.5kg

98364 Knorr BL Chicken Bouillon 1x3.5kg

98366 Knorr BL Beef Bouillon 1x3.5kg

Stock cubes

40432 Knorr Vegetable Stock Cube 3x60*

40428 Knorr Chicken Stock Cube 3x60*

40430 Knorr Beef Stock Cube 3x60*

Stock mixes

06032 Essential Cuisine Stock Mix Vegetable 2x800g*

06039 Essential Cuisine Stock Mix Light Vegetable

2x800g*

06035 Essential Cuisine Stock Mix Chicken 2x800g*

06608 Essential Cuisine Stock Mix Cheese 2x600g*

06033 Essential Cuisine Stock Mix Beef 2x800g*

06036 Essential Cuisine Stock Mix Fish 2x700g*

06038 Essential Cuisine Stock Mix Lamb 2x700g*

06042 Essential Cuisine Turkey Stock Mix 2x800g*

Stock paste

16975 Major Vegetable Stock Base 2x1kg*

16124 Major Light Vegetable Stock Base 2x1kg*

16974 Major Chicken Stock Base 2x1kg*

16973 Major Beef Stock Base 2x1kg*

16121 Major Mediterranian Vegetable Stock Base

2x1kg*

55035 Bovril 12x250g*

Bouillon & stock

Premium jus

96780 Essential Cuisine Signature Beef Jus 6x1ltr

06056 Essential Cuisine Premier Veal Jus 2x1kg*

Cooking wine & jus

GravyPremium gravy mix

81531 Essential Cuisine No.1 Savoury Gravy 2x1.5kg*

Gravy granules

30637 Knorr Gravy Granules Meat 1x6kg

30646 Knorr Gravy Granules Meat 1x1.9kg

30647 Knorr Gravy Granules Poultry 1x1.9kg

Stock paste

71413 Knorr Beef Gravy Paste 2x1.875kg*

71419 Knorr Chicken Gravy Paste 2x1.875kg*

21943 Helva Red Salt Gravy Powder Mix 4x750g*

21942 Helva Red Salt Vegetable Stock 4x800g*

85787 Major Vegetarian Gravy Mix 1x20kg

www.dandco.no

D&Co Kitchen71588


At D&Co Kitchen, they are passionate about finding the best tasting recipes and most unique food concepts the world has to offer. Some call them the ´travelling chefs´ as they speak with love and great enthusiasm about food, sharing their genuine and broad knowledge of ingredients and dishes from around the world. D&Co are constantly on the lookout for the most delicious discoveries and have at last found a product that offers the market a gluten-free alternative to the popular Italian panini. The Ham & Cheese Panini is made with a soft gluten-free ciabatta and is packed in a heatable film which ensures customers can heat the product without the risk of cross contamination. The panini has been generously filled with a delicious combination of Wiltshire ham, Mozzarella and Cheddar cheese, and as the product is cooked from either frozen or chilled, the customer will always have a fresh looking, gluten-free alternative to serve.


20

Poultry, meat & meat alternatives

Fish

Poultry

88053 Crumb Coated Chicken Grill 1x50

13428 Bernard Matthew's Turkey Burger 48x54g

89932 Bernard Matthew's Fry Free Turkey Meatballs

3x1kg

29272 Great British Raw Diced Chicken Breast 1x3kg

Meat

71532 NEW Dohertys Pork Sausages 8x454g

71535 NEW Dohertys Cocktail Pork Sausages 8x400g

91356 Non Organic Beef Meatballs 1x4kg

70663 Frozen Beef Burgers 48x2oz

33263 Great British Raw Gammon Steak 52x57g

27960 Great British Raw Pork Loin Steak 53x57g

33313 Great British Raw Beef Strips 1x3kg

33323 Great British Raw Pork Strips 1x3kg

29163 Great British Raw Diced Beef 1x3kg

18256 3663 Spicy Pulled Beef 6x1kg

Meat alternatives

71590 NEW Vegetable Quarter Pounder 2x24

31567 Secret Sausages Vegetables in Disguise Honey Bee

40x40g


In 1830 in Derry, Northern Ireland, James Doherty opened his

first butcher's shop. The business was continued by his son and

grandson and by 1945 comprised a small retail chain owned by

Thomas J Doherty. That same year, the current chairman, James

Doherty, joined his father and began a process of expansion and

development into processed quality beef and pork products. In

2010 the hand over to a sixth generation began and today the

BRC accredited company is still a family business, managed by

James Doherty's sons.

Recognising the growing demand for gluten-free products,

the company recently developed free from versions of their

most popular lines. Now the company is a key supplier of

gluten-free burgers and sausages to retailers and caterers

throughout Northern Ireland and County Donegal, using only

quality Irish meat.

www.jdm.co.uk

Dohertys18256

55093

71535

71532

55093 Fishcake 50x60g

26798 Ross 'Never-Fried' The Ultimate MSC Fishcake

50x60g


Gluten-free sausages so good you would never know!

22 23

71588 NEW D&Co Ham & Cheese Panini 1x15

71580 NEW Beef Lasagne 8x350g

71582 NEW Margherita Pizza 6x280g

71587 NEW Pepperoni Pizza 6x280g

70790 NEW TLN 200 Calorie Carrot & Coriander Curry with Basmati Rice

20x350g

72225 NEW TLN 200 Calorie Sausage & Bean Snack Pot

12x200g

72256 NEW TLN 200 Calorie Chilli Con Carne Snack Pot

12x200g

72257 NEW TLN 200 Calorie Chicken Tikka Masala Snack Pot

12x200g

Ready meals

www.kitchenrangefoods.co.uk

Source: Coeliac UK; Allegra Foodservice; Moy Park To Luna 2014

Kitchen Range FoodsWith 40 years of experience producing market leading meat-free products, and a long standing partnership with 3663, it’s no wonder Kitchen Range Foods has made its name as the trusted quality benchmark for the foodservice industry.

A continuous innovator, Kitchen Range Foods is always looking to understand and cater for the increasingly diverse needs of today’s consumer. With every one in 100 consumers reportedly affected by coeliac disease, Kitchen Range Foods has highlighted that caterers could be missing out on millions of pounds worth of potential business by offering limited or

unappealing gluten-free menu options.

Allegra Strategies has revealed that the out-of-home gluten-free market is set to reach a staggering £91bn by 2018 (this number is made up of coeliacs alongside those keen to eat less gluten for health and life choice reasons) yet research, specially commissioned by Kitchen Range Foods, finds caterers could go hungry if they ignore the needs of gluten-intolerant customers desperate for more variety. A new listing to Bidvest 3663, the gluten-free Quarter Pound Vegetable Burger has been developed to answer the needs of most caterers; being suitable for a variety of centre plate uses. In a gluten-free bun to create a perfect vegetarian burger, with vegetables in winter or salad in summer – the uses for this product are only limited by your creativity.

Remember, it is the food intolerant diner who often dictates where a group will eat out. Just as the vegetarian market has been driven by consumers demanding better options, it’s absolutely imperative to choose gluten-free products that will work harder to do the same. Let Kitchen Range Foods do the

hard work, so you don’t have to.

71580

71590

71582

71587




72265 NEW TLN 200 Calorie Mushroom Stroganoff Snack Pot

12x175g

33922 One Meal Chicken Tikka 1x24

33927 One Meal Chicken Korma 1x24

33928 One Meal Spicy Chicken 1x24

33925 One Meal Beef Chilli with Rice 1x24

71830 Amy's Kitchen Broccoli Cheddar Bake 6x270g

71832 Amy's Kitchen Rice Mac & Cheese 6x255g

55558 Cheese & Vegetable Bake 60x57g

21356 Redhouse Vegetable & Bean Bake 1x50

24 25

SoupsReady to use - catering pack

20876 Knorr 100% Soup Lentil & Bacon 4x2.5ltr

08551 Knorr 100% Soup Carrot & Coriander 4x2.5ltr

59538 Knorr 100% Soup Roasted Peppers & Tomato

4x2.5ltr

59537 Knorr 100% Soup Thai Vegetable 4x2.5ltr

59540 Knorr 100% Soup Cream of Mushroom 4x2.5ltr

23952 Knorr 100% Soup Leek & Potato 4x2.5ltr

Ready to use - portioned

70757 NEW TLN 100 Calorie Carrot & Orange Soup Pouch

20x300g

70772 NEW TLN 200 Calorie Tomato & Cheese Soup Pouch

20x320g

30590 Knorr 100% Soup Roasted Peppers & Tomato

12x250ml

30594 Knorr 100% Soup Carrot & Coriander 12x250ml

71833 Amy's Kitchen Chunky Tomato Soup 6x400g

33565 Instant Vegetable Soup 20x95g

33566 Instant Creamy Tomato Soup 20x95g

33568 Instant Spring Vegetable Soup 20x95g

33569 Instant Scotch Broth Soup 20x95g

33570 Instant Leek & Potato Soup 20x95g

Broth

33099 Major Pan Asian Chicken Broth 2x1kg*

33108 Major Pan Asian Vegetable Broth 2x1kg*

33068 Major Pan Asian Beef Broth 2x1kg*Baked beans

Heinz

19635 Heinz Reduced Sugar & Salt Baked Beanz

6x2.62kg*

17040 Heinz Reduced Sugar & Salt Baked Beanz

24x415g*

88230 Heinz Beanz Fridge Pack 6x1kg

Pasta71719 NEW Schär Spaghetti 10x500g

71478 Schär Lasagne Sheets 10x250g

71494 Schär Pasta Penne 10x500g

93114 Rice & Corn Pasta Shapes 7x250g

Rice30342 3663 Premium Italian Arborio Risotto Rice 10x1kg*

The meals start with home style recipes, including family favourites loved for generations. Andy and Rachel work with their friends and experienced home cooks to create dishes with authentic flavours. Fragrant herbs, freshly ground spices and real organic ingredients are at the heart of the rich flavours in the meals. They depend on real food from family farms and 99% of the beans, grains and vegetables used are certified organic.

Amy’s Kitchen range in Bidvest 3663 includes a Rice Mac & Cheese, Broccoli Cheddar Bake and a delicious Organic

Chunky Tomato soup, there is something for everyone.

www.amyskitchen.co.uk

After Andy and Rachel’s daughter Amy was born in 1987, they had little time to prepare the wholesome and nutritious meals they normally enjoyed. Realising there were many others just like Andy and Rachel, they started Amy’s Kitchen with one thing in mind: to produce delicious, nourishing meals for health conscious people who are too busy to cook.

With organic ingredients and treasured recipes, they cook with the same careful attention and love that you use at home. No meat, fish, shellfish, poultry, eggs or peanuts are ever used in any Amy’s Kitchen products. Amy’s kitchen offers a complete range of organic individual portion canned soups and frozen ready meals.

@AmysKitchenUK

30342

718327183371830

Frozen Chilled Ambient*Splittable case but splits purchased may be subject to a small surcharge.

Amy's Kitchen

26 27

Cooking saucesItalian/Mediterranean sauces

41044 Knorr Create More Spicy Tomato Sauce 2x1.1ltr*

41045 Knorr Create More Tomato & Basil Sauce 2x1.1ltr*

92989 Knorr Collezione Italiana Spicy Arrabbiata Sauce

2x2.2ltr*

96140 Knorr Collezione Italiana Tomato & Basil Sauce

2x2.2ltr*

38107 Knorr Collezione Italiana Creamy Tomato & Pesto Sauce

2x2.2ltr*

29306 Knorr Collezione Italiana Bolognese Sauce

2x2.2ltr*

Indian sauce

89011 Knorr Patak's Create More Concentrated Korma Sauce

2x1.1ltr*

95948 Knorr Patak's Create More Concentrated Tikka Masala Sauce

2x1.1ltr*

95996 Knorr Patak's Create More Concentrated Balti Sauce

2x1.1ltr*

95935 Knorr Patak's Create More Concentrated Rogan Josh Sauce

2x1.1ltr*

95981 Knorr Patak's Create More Concentrated Madras Sauce

2x1.1ltr*

95952 Knorr Patak's Create More Concentrated Jalfrezi Sauce

2x1.1ltr*

40541 Knorr Patak's Tikka Masala Sauce 2x2.2ltr*

46094 Knorr Patak's Korma Sauce 2x2.2ltr*

40539 Knorr Patak's Balti Sauce 2x2.2ltr*

40542 Knorr Patak's Madras Sauce 2x2.2ltr*

38450 Knorr Patak's Jalfrezi Sauce 2x2.2ltr*

46093 Knorr Patak's Rogan Josh Sauce 2x2.2ltr*

Indian pastes

40061 Knorr Patak's Tikka Masala Paste 4x1.1kg*

40055 Knorr Patak's Tikka Punjabi Paste 4x1.1kg*

40064 Knorr Patak's Korma Hyderabadi Paste 4x1.1kg*

40059 Knorr Patak's Balti Paste 4x1.1kg*

40060 Knorr Patak's Madras Paste 4x1.1kg*

49775 Knorr Patak's Jalfrezi Gujarati Paste 4x1.1kg*

40062 Knorr Patak's Rogan Josh Kashmiri Paste 4x1.1kg*

40056 Knorr Patak's Tandoori Punjabi Paste 4x1.1kg*

40057 Knorr Patak's Biryani Hyderabadi Paste 4x1.1kg*

Accompaniments

30413 Knorr Mini Mixed Poppadums 2x1kg*

Asian sauce

89094 Knorr Blue Dragon Create More Concentrated Thai Red Sauce

2x1.1ltr*

89101 Knorr Blue Dragon Create More Concentrated Thai Green Sauce

2x1.1ltr*

95973 Knorr Blue Dragon Create More Concentrated Hot Sweet Chilli Sauce

2x1.1ltr*

Thai sauce

09329 Knorr Thai Red Curry Sauce 2x2.2ltr*

10958 Knorr Thai Green Curry Sauce 2x2.2ltr*

99202 Knorr Blue Dragon Thai Green Curry Paste

4x1.1kg*

99282 Knorr Blue Dragon Thai Red Curry Paste 4x1.1kg*

Paste & marinades

44118 Knorr BBQ Paste 2x1.15kg*

44116 Knorr Jamaican Jerk Paste 2x1.15kg

58370 Major Barbecue Mari Base 2x1.25ltr*

52438 Major Oriental Mari Base Marinade 2x1.25ltr

52442 Major Bombay Mari Base Marinade 2x1.25ltr

09292 Major Tandoori Mari Base Marinade 2x1.25ltr*

07079 Major Thai Mari Base Marinade 2x1.5ltr*

07080 Major Oriental Mari Base Marinade 2x1.5ltr

44368 Major Mediterranean Mari Base Marinade 2x1.5ltr

92917 Major Moroccan Mari Base Marinade 2x1.5ltr

07087 Major Tandoori Mari Base 2x1.5ltr

Liquid seasoning

33072 Major Hickory & Applewood Smoke Style Liquid Seasoning

2x500g*

Frozen Chilled AmbientFrozen Chilled Ambient

Table top

22188 Hellmann's Real Mayonnaise 8x430ml*

22182 Hellmann's Light Mayonnaise 8x430ml*

39418 Hellmann's Extra Thick Mayonnaise 1x5ltr

76000 Tabasco Green Glass 12x57ml*

Bulk

68929 Hellmann's Mayonnaise 1x10ltr

64981 Hellmann's Mayonnaise 1x5ltr

00041 Hellmann's Mayonnaise 2x2ltr*

28494 Hellmann's Light Mayonnaise 1x10ltr

18279 Hellmann's Light Mayonnaise 1x5ltr

00047 Hellmann's Light Mayonnaise 2x2ltr*

13128 Hellmann's Light Garlic Mayonnaise 2x2ltr*

16512 Hellmann's Light Mayonnaise with Wholegrain Mustard

8x250g

13580 Hellmann's Mayonnaise Extra Light 1x5ltr

71404 Hellmann's Classic Vinaigrette Dressing 1x4ltr

84841 Hellmann's Classic Vinaigrette Dressing 6x1ltr*

Sauces & condiments Chutneys & picklesSweet pickle

37457 Branston Pickle 2x2.55kg*

Herb purée

10012 Knorr Professional Mixed Herbs Purée 2x750g*

10016 Knorr Professional Basil Purée 2x750g*

10019 Knorr Professional Paprika Purée 2x750g*

10022 Knorr Professional Garlic Purée 2x750g*

10024 Knorr Professional Mixed Peppercorn Purée

2x750g*

10027 Knorr Professional Ginger Purée 2x750g*

American sauce

40698 Knorr Chilli Sauce 2x2.2ltr*

Mexican

71065 Knorr Salsa Sauce 2x2.25ltr*

33794 Knorr Ready to Use Salsa 4x1.1ltr

00306 Knorr Fajita Sauce 2x2.25ltr*

11097 Major Fajita Mari Base 2x1.25ltr*

Traditional

44947 Essential Cuisine Signature Hollandaise Sauce

6x1ltr*

96762 Hellmann's Thousand Island Dressing 6x1ltr*

12034 Hellmann's Soured Cream Garlic & Herb 6x1ltr*

30413 Knorr Mini Mixed Poppadums 2x1kg*

66009 Colman's Horseradish Relish 2x2.25ltr*

78446 Colman's Mint Sauce 6x250ml

63260 Colman's Fresh Garden Mint Sauce 2x2.25ltr*

38337 Colman's Prawn Cocktail Sauce 2x2.25ltr*

04293 Colman's Tartare Sauce 2x2.25ltr*


28 29

Ice cream & sorbet19803 Mövenpick Vanilla Ice Cream 1x5ltr

19781 Mövenpick Strawberry Ice Cream 1x5ltr

19780 Mövenpick Chocolate Ice Cream 1x5ltr

19366 Mövenpick Mint Chocolate Ice Cream 2x2.4ltr*

19774 Mövenpick Caramelita Ice Cream 2x2.4ltr*

04284 Mövenpick Banana Ice Cream 2x2.4ltr*

04287 Mövenpick Cappuccino Ice cream 2x2.4ltr*

04302 Mövenpick Pistachio Ice Cream 2x2.5kg*

04304 Mövenpick Rum & Raisin Ice Cream 2x2.4ltr*

19373 Mövenpick Maple & Walnut 2x2.4ltr*

19976 Beechdean Farmhouse Dairy Vanilla Ice Cream

3x5ltr*

Ice cream portions

19443 Mövenpick Vanilla Dream 12x175ml

19438 Mövenpick Strawberry 12x175ml

19442 Mövenpick Swiss Chocolate 12x175ml

19429 Mövenpick Caramelita 12x175ml

04159 Beechdean Sticky Toffee Fudge 130ml 6x12

04167 Beechdean Double Chocolate 130ml 6x12

04169 Beechdean Mint Chocolate Chip Cream 130ml

6x12

04170 Beechdean Strawberry 130ml 6x12

Sorbet

93465 Mövenpick Raspberry Sorbet 2x2.4ltr*

13922 Mövenpick Passion Fruit & Mango Sorbet 2x2.4ltr*

Sorbet portions

93465 Mövenpick Passion Fruit & Mango Sorbet 12x175ml

Lollies, kids, other

24633 Sponge Bob Vanilla Ice Cream 1x24

39089 Sponge Bob Strawberry Ice Cream 1x24

39090 Sponge Bob Chocolate Ice Cream 1x24

Almondy’s cakes are lovingly baked in a dedicated gluten-free bakery removing the risk of contamination that is almost impossible to avoid in a commercial kitchen. The range is delivered to the customer frozen and pre-portioned – making Almondy the hassle free choice – with a single slice defrosting in as little as 10 minutes to minimise waste. Once defrosted these cakes last up to seven days in the chiller.

Today, Almondy bakes over 75,000 cakes each day and is enjoyed by more than 140 million people in over 40 countries

each year – the recipe remains a secret.

From its humble beginnings in a small bakery in Gothenburg, Sweden, Almondy has grown to become the number one gluten-free frozen dessert brand. Helping caterers tap effortlessly into the rapidly expanding gluten-free market.

The bakery has been perfecting its creamy, almond based cakes – inspired by a traditional secret Swedish recipe that dates back to the 1890s – for over 30 years, developing a delicious range made from all natural ingredients.

Almondy’s selection of almond biscuit based cakes includes the best selling Almondy Cake with Daim and the irresistible Almondy Cake with Caramel & Peanuts. As a result, the cakes appeal to not only coeliacs but chocolate fans too, making them the perfect addition to sweet menus.

For more information on Almondy call 01604 858 522 or visit www.almondy.com/en

Almondy

Dessert sauces, mixes & coulis

Coulis

19912 Carte D'Or Fruit Coulis Blackcurrant 5x1kg*

19913 Carte D'Or Fruit Coulis Mango 5x1kg*

19914 Carte D'Or Fruit Coulis Raspberry 5x1kg*

81597 71579


Products shown serving suggestion only

19442

19443

19438

19429


Cadbu is a trademark of Mondelez Int. Group used

under license.

30 31

Desserts60376 NEW Individual Syrup Sponge Pudding 1x12

00369 NEW Individual Apple & Blackberry Crumble

1x12

71687 NEW Schär Tiramisu Dessert Pot 100g 6x2

40858 Ambrosia Rice Pots 6x120g

71743 Reset Desserts Pot au Chocolat 6x1kg

71748 Reset Desserts Crème Brûlée 6x1kg

22575 Jupiter Lemon Posset 6x1kg

53389 Macphie Chocolate Pot 6x1ltr

72589 Mum's Own Banana & Chocolate Dessert 6x120g

23107 Organic Catering Christmas Puddings 24x100g

Cheesecake

71636 NEW Aulds Belgian Chocolate Cheese-cake

1x1.48kg

60034 Aulds Strawberry & Rhubarb Cheesecake 1x14ptn

23085 Aulds Lucious Lemon Cheesecake 1x14ptn

97041 Aulds Chocolate Stairway to Heaven 1x14ptn

23089 Sidoli New York Cheesecake 1x12ptn

Cake - portioned

71573 NEW Almondy Toblerone Tarte Pre-Cut 6x12ptn

71579 NEW Almondy Cadbury Chocolate & Almond Cake Pre-Cut

6x12ptn

18246 3663 Trio Berry Amore Cake Pre-Cut 1x14ptn

81597 Almondy Cake with Daim Pre-Cut 6x12ptn*

23093 Carrot Cake Pre-Cut 1x14ptn

23088 Chocolate Cake Pre-Cut 1x14ptn

Aulds Delicious Desserts take a great deal of pride in drawing

upon skills developed and refined by generations of their

bakers and confectioners. It can only be through such complete

understanding of the art of dessert creation and execution that

they can confidently and consistently create innovative new

concepts which their clients find so irresistible.

The new state of the art production facility in Inchinnan,

Renfrewshire is the latest chapter in the story, and

represents their commitment and drive to be the UK's

premiere dessert manufacturer.

The Aulds Delicious Desserts story is one of innovation and dedication. From the outset, some 40 years ago when they began developing desserts in Hamilton Lanarkshire, technology, techniques, markets and even the address may have changed since then. But one thing has not altered: their commitment to the finest standards in hand-crafted desserts, cakes, sweets, patisserie and customer service.

www.deliciousdesserts.com

Aulds Desserts2308571636 60034

18246

23089

71573



Toblerone is a trademark of Mondelez Int. Group used under license.


32 33www.honeybuns.co.uk

Emma started Honeybuns on her bicycle in 1998, delivering cakes to cafes and delis in Oxford. Now based on an old dairy farm in Dorset, the Honeybuns team is 26 strong and the original kitchen table enterprise spirit still burns bright.

The team regularly eat together and meet over a pot of tea to plan and dream. The Honeybuns hub is homely and inspiring with pictures of food, vintage kitchenalia and nature adorning the walls.

From sourcing the best ingredients to slow, gentle baking methods, everything is geared towards customer delight. The Honeybuns team is close knit, conscientious and everyone is involved in decision making and the Honeybuns journey.

Honeybuns bake their cherished products far slower than many commercial bakeries do. They set the oven temperature low to allow flavours to mingle and develop properly. Batches are small and the products are made from natural ingredients. Honeybuns use their own bespoke gluten-free flour blends.

All of the products do not contain wheat and are gluten-free. Some also do not contain dairy ingredients.

Honeybuns also offer a range of stunning POS. Just call

01963 23597 to find out more.

@HoneybunsBakery

Biscuits, cookies & brownies

Biscuits

70728 NEW TLN Milk Chocolate Biscuit Bar 20x20g

70732 NEW TLN Dark Chocolate Biscuit Bar 20x20g

70733 NEW TLN White Chocolate Biscuit Bar 20x20g

71464 Schär Mixed Portion Pack Biscuits 1x60

27038 Schär Portion Pack Crackers 30x20g

Cookies

52523 Doves Farm Lemon Zest Portion Pack Cookies

16x2

93129 Doves Farm Lemon Zest Cookies 12x150g

Brownies

34021 Cakes To Go Chocolate Brownie 18x60g

34507 Cobb's Chocolate Brownie Traycake 1x27

20899 Pre-Wrapped Chocolate Brownie 1x20

33151 We Love Cake Chocolate Pecan Brownie 1x18

23090 Sidoli Brownie 1x36

71508 Honeybun's Milk Chocolate Brownie 3x950g

71512 Honeybun's Milk Chocolate Brownie 30x85g

71522 Honeybun's Heathcliffe Brownie 30x75g

17360 Cobb's Chocolate Brownie 1x20

33151

27038


Turn to page 50 to find our flourless fudge cookie recipe. This truly authentic gluten-free treat will add value to your sweet snacks offering. Please refer to the handy tips on page 39 to ensure you are following the right steps to prevent cross contamination.



Honeybuns

34 35

gluten. Products, procedures and machinery are constantly

monitored to ensure they meet and exceed the high standards

of quality control.

Available is a wide range of mouth watering fruit cakes, biscuits,

cookies, cake slices, tarts and fruit pies and they are continually

striving to introduce new products into the range. This attention

to detail and their long experience in food production has put

them at the forefront of the market.

Lovemore Free From Foods is a division of Welsh Hills Bakery Ltd, which has been established since 1956, and has grown into a well respected and creative company. The site is now a dedicated gluten and wheat-free production facility.

This awareness prompted Lovemore in 2002, to invest in

new machinery and introduce new practices and methods of

manufacture that now enable them to claim that all products

produced on site are gluten and wheat-free. To comply with

the strict standards set by the industry, Lovemore operate the

most stringent controls. Every batch is tested in their in-house

laboratory, on a positive release basis of less than 20ppm

www.lovemorefoods.com

71549 NEW We Love Cake Individually Wrapped Pecan Tart

1x12

71552 NEW We Love Cake Individually Wrapped Raspberry & Almond Tart

1x12

71566 NEW We Love Cake Individually Wrapped Chocolate & Orange Tart

1x12

71599 NEW Lovemore Genoa Fruit Slab Cake with Cherries & Sultanas

6x400g

71762 Cakes To Go Caramel Heaven 18x65g

71763 Cakes To Go Katie's Fruity Cereal Bar 18x55g

34022 Cakes To Go Raspberry & Almond Slice 18x70g

71514 Honeybun's Chocolate Caramel Shortbread 30x85g

71511 Honeybun's Chocolate Caramel Shortbread 3x1kg

71516 Honeybun's Plain Flapjack 30x75g

71519 Honeybun's Snowy Hills 30x85g

33157 We Love Cake Apple Crumble Slice 1x18

33502 We Love Cake We Love Cake Nutty Fruit Cake

1x18

33495 We Love Cake We Love Cake Apricot Macaroon Slice

1x18

33170 We Love CakeCranberry and Pecan Flapjack 1x18

17362 Cobb's Cupcake 1x12

Cakes & slices

71762 71763 34022

71599

71511

Frozen Chilled Ambient *Splittable case but splits purchased may be subject to a small surcharge.

Lovemore

36 37

The cakes they bake look good, smell delicious and taste divine. If it doesn’t look, smell and taste wonderful, then it goes back into to the mixing bowl. Bells of Lazonby always look for the best quality ingredients and they bake all their cakes using much the same methods that you would use at home, just on a larger scale.

Bells of Lazonby has been baking cakes since 1946, so they really have perfected the recipes and honed their skills. The result is a fantastic range of cakes which have been lovingly hand finished and are shamelessly indulgent! They meet the highest standards and can demonstrate that they manufacture their free from range to the lowest levels of gluten, lactose and casein. They welcomed the 2012 legislation reducing the levels of permissable gluten in gluten foods from 200ppm to 20ppm for

caterers' and customers' real peace of mind.

www.bellsoflazonby.co.uk

At Bells of Lazonby, they have one thing in common...the love of cake! They have been in the free from market since 2002 when they decided to build a new bakery exclusive for gluten-free products. Back then the market was primarily served by dedicated health stores and there was high emphasis on a pure clinical need.

The Bells of Lazonby approach to the free from market was to bring greater quality and innovation coupled with the highest standards of clinical excellence. Their reputation as a batch producer led to wider recognition and in 2006 they received the Queen’s Award for Enterprise in Innovation.

Crisps

72694 NEW Ten Acre Crisps - When Hickory Got BBQ'd

36x40g

72695 NEW Ten Acre Crisps - How Chicken Soup Saved The Day

36x40g

72697 NEW Ten Acre Crisps - The Day Sweet & Sour Became Friends

36x40g

72698 NEW Ten Acre Crisps - When Bombay Got Spicy

36x40g

72699 NEW Ten Acre Crisps - The Secret of Mister Salt

36x40g

72700 NEW Ten Acre Crisps - When The Chilli Got Sweet

36x40g

72702 NEW Ten Acre Crisps - The Story of When The Cheese Met The Onion

36x40g

72703 NEW Ten Acre Crisps - The Amazing Adventures of Salt & Vinegar

36x40g

72229 NEW TLN 100 Calorie Cheese & Onion Crisps

36x19g

32809 Pom Bear Original 36x19g

Crisps, snacks & popcorn

Popcorn

71943 Joe & Seph's Goat's Cheese & Black Pepper Popcorn

4x750g*

25293 Propercorn Popcorn Sweet & Salty 1x24

25960 Propercorn Popcorn Light Sea Salt 1x24

25990 Propercorn Popcorn Sour Cream & Chive 1x24

25991 Propercorn Popcorn Worcester Sauce & Tomato

1x24

25961 Propercorn Popcorn Coconut & Vanilla 1x24

87371 Metcalfe's Wasabi Skinny Topcorn 1x12

Rice cakes

92938 Kallo Organic Unsalted Rice Cakee 12x130g

Other

71738 Munchy Seeds Omega Sprinkle 6x475g*

71741 Munchy Seeds Chilli Mix 6x475g*

71742 Munchy Seeds Honey Seed Mix 6x420g*

82631 Mrs Crimble's Giant Macaroon Chocolate Stars

1x20

72263 NEW TLN 100 Calorie Milk Chocolate 20g 6x20*

72258 NEW TLN 100 Calorie Dark Chocolate 20g 6x20*

53159 NEW TLN 100 Calorie White Chocolate 20g 6x20*

72697, 72703

7156671549

33151, 33157, 33502, 33495, 33170

71943 82631

Frozen Chilled Ambient*Splittable case but splits purchased may be subject to a small surcharge.

Bells of Lazonby

39

Recipe selectionGluten-free is a highly regarded subject in terms of its legal, technical and clinical status.

Coeliacs become very ill if they eat gluten by accident so the chef must be careful and take necessary steps when making a gluten-free dish from a recipe.

We have put together this handy list of everything to remember so you and your customers can stay safe and enjoy the wonderful gluten-free food you can create!

38

Top tips for creating gluten-free recipes... Keep your staff up to date on the changes on gluten-free law. It is recommended to implement this subject into induction training with refresher sessions

Source your ingredients from approved gluten-free suppliers and check for the gluten-free status of products being delivered each time as these can vary

Cook gluten-free pizzas on a clean baking tray rather than directly on the oven shelf

From preparation stages to serving to your customers, gluten-free dishes must be clearly distinguishable from those that are not

Ensure your customers can find gluten-free menu options with ease

Never guess, always check the ingredients label

Chose ingredients that are gluten-free or naturally gluten-free

Keep gluten-free and gluten-containing ingredients separate

Store gluten-containing ingredients below gluten-free ingredients

Make sure all ingredients are in sealed and clearly labelled containers

Clean hands, utensils and equipment prevents cross contamination

Keep clean and dirty items separate

Use dedicated utensils and preparation equipment for gluten-free food or clean non dedicated ones well before use

Take extra care when handling cereal flours to prevent cross contamination

For gluten-free foods prepared in an offsite kitchen, ensure clear labelling until the point of sales and consumption

When preparing gluten-free foods, use fresh boiling water and clean oil.

Ensure that your staff can find information on which dishes are gluten-free. It can help to have gluten-free champions that are well trained in this area

Don’t forget you can order a wide range of storage boxes and allergen labels from 3663 Catering Equipment on 0370 3663 960 or www.3663cateringequipment.com

Storage & labels

40

Flavours around the worldWhen making up recipes, to legally label these gluten-free, they must comprise only of products that are gluten-free and naturally gluten-free. You must also abide by the

regulations set out on page 8. If you follow our hints and tips, you will do this. To give your customers the ultimate peace of mind, you can be officially certified by Coeliac UK and

display the GF symbol. Turn to page 54 for more details.

40 41Breakfast in a Cup (page 42).

Flatbread

Flourless Fudge Cookies

Bakewell Pudding

Breakfast in a Cup

Cauliflower Pizza

Lemon Tart

Chorizo & Courgette Pasta

Kedegree

Apple Tart Apple & Almond Crumble

Goat's Cheese Tart

Gingerbread Men

42 4342

1. Cut the cod into two inch dice and set aside. Pan boil the eggs until hard boiled, then cool, shell and set aside.

2. Dice the onion, leek and pepper and sauté for two-three minutes. Add half the madras paste and cook for three minutes, allowing the spice to release its flavour.

3. Add the rice to the pan and cook for a further three minutes, ensuring the rice is well coated, then add half the fish stock and stir well.

4. Allow the rice to simmer then add the diced cod. Once the stock has been nearly absorbed, add the remaining stock and coconut milk.

5. Simmer until the rice is cooked and the dish is still wet. Remove from the heat and allow to rest.

6. Gently brush the sea bass fillet in a little madras paste and pan fry on both sides for two-three minutes until cooked through.

7. To serve, place the kedgeree on a plate, and arrange the hard boiled eggs around it, top with the sea bass. and coriander.

300g 04405 3663 Cod Loins 140-170g 1x10

100g 75008 Yellow Onion Peeled 1x2.5kg

3 18933 3663 Medium Fresh Eggs Pre-Packed 1x18

150g 12055 Tilda Arborio Risotto Rice 2x5kg*

½ tsp 40060 Knorr Patak's Madras Paste 4x1.1kg*

3 pints 06036 Essential Cuisine Stock Mix Fish 2x700g

5g chopped 75256 Coriander 1x100g

30g 75381 Leek Green 1x5kg

30 75541 Green Peppers 70-90mm 1x5kg

200ml 12077 Triple Lion Light Coconut Milk 12x400ml

1 fillet 88990 Ocean Fair Seabass Fillets 90-120g 1x10

Method

Ingredients

Kedgeree

1. Grease enough muffin pans for 20 really well.

2. Partially cook the bacon to render a lot of fat from it. Drain on paper towels and cool.

3. Using a cookie cutter, cut circles out of the bread roughly the same size of the base of the muffin cup.

4. Drain most of the bacon fat out of the frying pan. Sauté the mushrooms for about five minutes over a medium heat and set aside.

5. Preheat the oven to 205°C.

6. Place a bread circle at the bottom of each muffin cup Now fit two slices of bacon loosely around the sides of each cup, overlapping if necessary, lining the sides of the muffin cup, forming a bacon cup.

7. Place about one tbsp of the mushrooms on top of the bread circle.

8. Finally break an egg and add to the bacon lined cup on top of the mushrooms. Sprinkle the top of each egg with salt, pepper, and a pinch of parsley and top with another bread circle.

9. Bake at 205°C for 20 minutes, or until the bacon is cooked to crisp, make sure the bacon doesn’t burn.

40 06120 3663 Smoked Rindless Back Bacon 1x18kg

20 04285 3663 Medium Free Range Eggs 1x60

20 slices 71543 Genius White Sliced Bread 6x535g

2 cups 04976 Mushroom Sliced 7mm 1x500g

To season 07650 Maldon Sea Salt 1x1.5kg

To season 70279 Chef William Ground Black Pepper 6x525g

Optional 75673 Parsley Flat 1x500g

Method

Ingredients

Breakfast in a Cup

44 4544

1. Roll and line greased tartlet tins with the pastry and blind bake.

2. Finely chop the onions. Melt the butter and sauté the onions and sugar until caramelised. Add the balsamic vinegar and reduce.

3. Spoon the mix into the cooked cases. Crumble the goat’s cheese evenly into the tartlettes.

4. Mix the egg and cream, season and pour over the cheese.

5. Bake at 180°C for 18 minutes.

200g 71475 Schär Shortcrust Pastry 8x400g

20g 01586 3663 Unsalted Butter 20x250g

120g 75456 Onion White 60-80mm 1x25kg

10g 80262 Tate & Lyle Caster Sugar Drum 1x3kg

1tbsp 70418 Gomo Premium Balsamic Vinegar 6x500ml*

100g 83105 Chevre Goat’s Log Buche 1x1kg

100ml 06175 Freshway’s Double Cream 1x2.27ltr


Method

Ingredients

Goat’s Cheese Tart

1. Preheat the oven to 190°C and line a round pizza baking tray with parchment paper.

2. Rinse the cauliflower, remove the outer leaves and separate this into florets with a paring knife. Place the cauliflower florets in a food processor and process until a rice texture.

3. Place on a prepared baking sheet and bake for 15 minutes.

4. Remove the cooked cauliflower from the oven and transfer to a bowl lined with double or triple layered cheesecloth.

5. Squeeze the liquid out of the mixture, cauliflower inside the cheesecloth, as hard as you can until hardly any liquid comes out.

6. Increase the oven to 230°C. Transfer the cauliflower to a mixing bowl with the rest of the ingredients and mix to combine.

7. Transfer the mixture onto the same baking sheet used before and flatten with your hands until a thin pizza crust forms.

8. Bake for 15-20 minutes and remove from the oven.

9. Top with your favourite gluten-free toppings and bake again until the cheese on top turns golden brown. Slice and enjoy.

10. Storage instructions. Refrigerate covered for up to two days. You can also freeze the crust wrapped tightly in plastic for one month.

10 heads 7-8” 75692 Cauliflower Floret 1x2.5kg

10 04285 3663 Medium Free Range Eggs 1x60

5 cups 52411 Kerrymaid Pizza Grate 6x2kg

10 tsp 70393 Italian Herb Seasoning 6x190kg

8 tsp 07650 Maldon Sea Salt 1x1.5kg

2.5 tsp 70279 Chef William Ground Black Pepper 6x525g

Method

Ingredients

Cauliflower Pizza

46 4746

1. Add the pasta to a pan of boiling salted water and cook for 12-14 minutes.

2. While the pasta is cooking dice the chorizo, onion and courgette and set aside.

3. Heat a little oil in a sauté pan, add the onion and cook for two minutes. Add the chorizo and courgette and cook until the chorizo is fully cooked.

4. Add the rich and rustic sauce and allow it to simmer. Taste and adjust the seasoning if required.

5. Drain the pasta well and add it to the tomato sauce and combine well.

450g 71494 Schär Gluten-Free Pasta Penne 10x500g

200g 92921 Il Pesatore Mini Chorizo Barbecue 15x300g*

160g 75197 Courgette Green 1x5kg

100g 75008 Yellow Onion Peeled 1x2.5kg

400g 49604 Maggi Rich & Rustic Tomato Sauce 12x800g

50g grated 72467 Cascine Parmesan Wedge 6x1kg*

Method

IngredientsChorizo & Courgette Pasta


2. Place all the dry (top three) ingredients in a bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together to a crumb texture.

3. Slowly beat in the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.

4. Scoop the dough into six balls and place the balls on evenly parchment lined baking sheets.

5. Wet your hands and spread each dough ball into about a five inch circle, starting in the centre of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.

6. Bake the flat bread on the pans for eight minutes, lift the bread from the pans, flip over and place on the baking stone for another eight minutes or until it is puffed and lightly golden brown.

7. Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.

3½ cups 93127 Doves Farm Plain White Flour 12x1ltr

2½ tsp 02659 Dr Oetker Baking Powder 4x3.5kg

1¾ tsp 30764 Celery Salt 6x1kg

1¾ tsp 00097 Olive Oil 3x5ltr

2 18926 Large Fresh Eggs 1x180

½ cup 06149 Warm Semi Skimmed Milk 4x2ltr

1 cup Warm Water

Method

Ingredients

Flatbread

48 4948

400g 71475 Schär Gluten-Free Short Crust Pastry 8x400g

7 75260 Bramley Apples 1x18kg


20g 41198 3663 Apricot Jam 4x3kg

1. Work the pastry according to the packet instructions.

2. Line six individual tart cases with the pastry and blind bake.

3. Cook the peeled and cored apple in sugar and allow this to caramelise. Purée and place in the baked tart cases.

4. Slice the apple thinly with the skin on and arrange on top of the purée.

5. Boil the apricot jam with one teaspoon of water and brush over the apple.

6. Bake at 190°c for 20 minutes.

Method

Ingredients

Apple Tart

1. Peel and core the apples and cut into two inch chunks.

2. Zest and juice from the orange and remove the seeds from the vanilla pod.

3. Place the apple, orange zest and juice and vanilla seeds, cinnamon and sugar into a pan and heat gently until the apple has softened and broken down, set aside to cool.

4. Melt the butter, add the flour, sugar and almonds; mix well until the mix resembles breadcrumbs.

5. Place the apple filling in an ovenproof dish and top with the almond crumble mix, gently sprinkle it on and don't push it down. Cover evenly.

6. Oven bake at 170°C for 20-25 minutes until golden.

6 75260 Bramley Apples 1x18kg

1 75242 Medium Oranges 1xmin70

½ 70386 Vanilla Pod 12x2pk

2g 70371 Ground Cinnamon 6x450g

100g 96892 Demerara Sugar 4x3kg

500g 93127 Doves GF Plain White Flour 5x1kg

150g 01586 Unsalted Butter 20x250g

150g 96892 Tate & Layle Demerara Sugar 4x3kg

100g 29573 3663 Flaked Almonds 1x1kg

Method

Ingredients

Apple & Almond Crumble

50 5150

105g 71480 Schär Gluten Free Multipurpose Flour

10x1kg

2tsp 80133 Dr Oetker Ground Arrowroot

6x400g

½ tsp 25611 Dr Oetker Baking Powder

6x500g

¾ tsp 70371 Chef William Ground Cinnamon

6x450g*

½ tsp 70370 Chef William Ground Ginger

6x500g*

Pinch 07650 Maldon Sea Salt 1x1.5kg

25g 96886 Tate & Lyle Granulated Sugar

1x25kg

1. Preheat the oven to 160°C. Line the baking sheets with unbleached parchment paper and set them aside.

2. In a large bowl, mix the flour, arrowroot, baking powder, cinnamon, ginger, salt and granulated sugar and whisk to combine well.

3. Add the brown sugar. Whisk to work out the lumps in the brown sugar.

4. Create a well in the centre of the dry ingredients and add the black treacle, honey, vanilla, butter and egg, mixing to combine after each addition. The dough will be thick, smooth and somewhat sticky to touch.

5. Transfer the dough to a large sheet of unbleached parchment paper. Cover with another sheet of parchment and roll into a rectangle about a third of an inch thick.

Method

Ingredients

6. Dip a gingerbread man cutter in all purpose gluten-free flour and use it to cut out shapes from the cookie dough.

7. Place the gingerbread men around 1½ inches apart on the prepared baking sheets. Gather and re roll the scraps until all the dough has been used.

8. Place the cut outs on the baking sheets in the fridge or freezer until firm (around 20 minutes in the fridge or just five minutes in the freezer). Place in the centre of a preheated oven and bake until dry to the touch (around 15 minutes).

9. Remove from the oven and allow them to cool completely on the baking sheets. They will crisp as they cool. You can then either eat them plain or decorate with icing.

36g 26517 Tate & Lyle Light Soft Brown Sugar

1x25kg

1½ tbsp 90028 Lyle's Black Treacle 2x7.26kg

1 tbsp 04392 3663 Clear Blossom Honey

6x454g

¼ tsp 17695 Dr Oetker Vanilla Essence

6x500ml*


Half 04285 3663 Medium Free Range Eggs

1x60

Optional 47240 Tate & Lyle Demerara Sugar

1x25kg

Gingerbread Men


2. Line two baking sheets with silicone baking mats and spray these with non stick cooking spray.

3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.

4. Stir in the vanilla and egg whites. Whisk until the batter is moistened.

5. Stir in the chocolate pot mix.

6. Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about two inches between each).

7. Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.

8. Let the cookies cool completely on the baking sheet and store in an airtight container for up to three days.

750ml 13936 Tate & Lyle Icing Sugar 1x25kg

188ml 26385 Fresher’s Low Fat Cocoa Powder 10x500g*

¼ tsp 04439 3663 Cooking Salt 4x3kg

4 18926 Large Egg Whites 1x180

1 tsp 17695 Dr Oetker Vanilla Essence 6x500ml*

120ml 53389 Macphie Chocolate Pot 6x1ltr*

Method

Ingredients

Flourless Fudge Cookies

52 5352

1. Work the gluten-free pastry as per the packet instructions.

2. Line a greased tart dish with the pastry and blind bake.

3. Take the zest and juice of the lemons and mix with the eggs, sugar and cream. Pour into the tart case and bake for 25 minutes at 160°C.

400g 71475 Schär Shortcrust Pastry 8x400g

4 75453 Lemon 110/120 1x15kg



200ml 06175 Freshway’s Double Cream 1x2.27ltr

Method

Ingredients

Lemon Tart400g 71475 Schär Short Crust Pastry 8x400g

50g 41195 3663 Raspberry Jam 4x3kg

50g 41198 3663 Apricot Jam 4x3kg

1 75453 Lemon 1x15kg

2 18933 3663 Medium Fresh Eggs Prepacked 1x18



125g 29563 3663 Ground Almonds 1x1kg

15g 29573 3663 Flaked Almonds 1x1kg

Method1. Work the pastry according to the packet instructions.

2. Line a greased tin with the pastry and blind bake.

3. Mix the two jams together.

4. Spread the mixed jams over the cooked pastry base.

5. Whisk the butter, sugar and eggs together and fold in the ground almonds. Spread the mix into the pastry case and sprinkle with the flaked almonds.

6. Bake at 190°C for 35 minutes.

Ingredients

Bakewell Pudding

54

The challenge for caterers

People with coeliac disease want to eat out in places that

understand their needs. This is a challenge and businesses

that are doing it well are seeing the benefit of this growing

market. Coeliac UK, the national charity supporting people

with coeliac disease, offers training and accreditation to help

you meet the requirements of gluten-free catering and the

expectations of those with the condition.

Why is it so important?

Since coeliac disease affects one in 100 people, this is worth

a potential £100 million to the hospitality industry. The only

treatment for coeliac disease is a gluten-free diet for life and

so both they and their family members will be highly aware

of which establishments can cater for their diet.

Understanding gluten-free

The term gluten-free is covered by law and requires dishes

labelled as gluten-free to contain no more than 20ppm of

gluten. Coeliac UK’s research shows that with changes to

kitchen practices, educating your staff and understanding

your ingredients, you can meet the requirements of the law.

How can Coeliac UK help?Coeliac UK is widely recognised as the expert body on the

gluten-free diet and wants to see more gluten-free choices

on menus.

To support the industry, the Charity offers tools to ensure

compliance with the law on gluten-free.

Coeliac UK’s training focuses around key principles which

can apply in any setting, whether you work in a restaurant,

pub, cafe, school or hospital. The charity can also support

you in promoting your business to the growing market.

Training gluten-free

Coeliac UK has a range of training and expert information for

you to access:

• online training, with specific modules for the private,

education, and health sectors which all cover the seven

principles of catering gluten-free, the law on gluten-free

and what people with coeliac disease need

• the option to personalise an online module specific to

your organisation

• comprehensive half day, face to face training held in

venues across the UK or through in house courses which

can be delivered at your organisation

• bespoke training solutions and consultancy for

larger organisations

‘Getting more gluten-free options onto menus is a key objective for Coeliac UK. Our members want to eat out with their friends and family and it is their gluten-free diet which drives their choice on venue.

We estimate that this largely untapped market is worth £100 million and getting people with coeliac disease through your door inspires a loyal and vocal customer base who will return and tell their friends.’

Sarah Sleet, Chief Executive of Coeliac UK

For more information visit www.coeliac.org.uk/courses

In a recent survey conducted by Coeliac UK 70% agreed that they would choose a GF accredited venue over one that is not and 87% would like all venues with gluten-free options to be accredited by Coeliac UK.

Accrediting your business

• alongside the training, Coeliac UK has a GF

accreditation scheme which automatically signposts an

organisation can serve safe gluten-free options

By adhering to the accreditation standards you can:

• use the Coeliac UK trademarked GF symbol which is

recognised and trusted by the gluten-free customer

• get access to training and materials to support

your staff

• successfully promote your gluten-free offering to your

target market

55

The scheme is already being embraced by the market

including high street chains, hospitals and universities

totalling over 2,300 venues across the UK.

For more information visit www.coeliac.org.uk/accreditation

Catering training and accreditation from Coeliac UK: helping you to get gluten-free right

Bidvest 3663Buckingham CourtKingsmead Business ParkLondon RoadHigh WycombeHP11 1JU

Tel: +44 (0)370 3663 100http://www.3663.co.uk

For more information telephone the Bidvest 3663 Advice Centre on 0370 3663 000.

Order online now at www.3663.co.uk

Advice Centre0370 3663 000

• As we do not manufacture, we warrant only that we will transmit product data (ingredient and allergen), as we receive accurately

• By accepting product and image information, you agree to obtain our written permission before you transmit such product data or images outside your business

• You agree to check for updates and refer to the packaging at all times because product data change regularly

• You must not alter the product data or images if despite this, you choose to do so, we will not be responsible

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