What Planners Need to Know About Celiac Disease

Celiac disease is not the same as gluten intolerance. It’s an autoimmune disease where even small amounts of cross-contamination will make a person extremely ill.

About 1 in 133 Americans has celiac disease, but many chefs and kitchen staff are unfamiliar with the necessary precautions.

It’s also difficult for attendees with celiac disease to make their own safe choices, because gluten is often buried in ingredients. Egg omelets might contain pancake batter to make them fluffier, baked potatoes can be coated with flour to make the skin crispier, sauces could contain soy. Even the most unassuming drinks can be dangerous; for example, some green teas have barley in them.

Start With the Chef

If an attendee has celiac disease, it’s up to the planner to ensure that he or she is protected. The first question is whether the hotel staff has completed a gluten-free training program. A well-meaning server might take the croutons off a salad and consider it safe; training would explain that even the residue from those croutons can harm someone with celiac disease.

Next, ask about kitchen procedures that avoid cross contamination:

• Does the staff clean the counters before prepping for a gluten-free meal, or is there a separate prep space for gluten-free food?
• Do they use clean or separate cookware and utensils for gluten-free food?
• Do they clean the grill before preparing gluten-free food?
• Is there a dedicated fryer for gluten-free meals, or if not, do they change the oil?

Ask the chef to post signs listing food allergens on the buffet. If a banquet is assigned seating only, be sure the attendee with celiac disease is flagged for the servers.

The Celiac Disease Foundation also recommends the following questions, which you can ask of your convention services manager or the chef:

• Do they use croutons, wontons, crispy noodles, or bacon bits on salads?
• Do the salad dressings contain wheat or flour?
• Does the soup contain flour or barley?
• If the menu requires marinating, does the sauce contain flour, soy sauce, or teriyaki sauce?
• Are any foods dusted with flour before being sautéed or fried?
• Is the oil in the fryer used to make the other breaded products?
• Are mashed potatoes from a mix, or from real potatoes?
• Do they use any imitation crabmeat or seafood?
• Do they offer gluten-free bread and dessert options?

Don’t Forget the Bar

If you are serving a themed drink for the event, make sure there are alternatives for attendees with celiac disease. Vodka, gin, rum, tequila, and brandy are considered safe, since the distillation process removes gluten proteins, but avoid whiskey, bourbon or any alcohol made from wheat, barley, or rye. Added artificial or natural flavorings such as caramel, chocolate, or fruit flavors may contain gluten. 

Make sure there is wine, which is naturally gluten free, and plain cocktails made with gluten-free spirits (such as  rum, vodka, or gin) and fruit juice or simple syrup.