What is gluten-free catering?

Updated on 20/10/2026

A catering service with dishes free from gluten-containing cereals (wheat, barley, rye or oats not suitable for coeliacs), prepared to avoid cross-contamination.

Gluten-free catering is event catering with dishes that contain no wheat, barley, rye, oats or products made from them, and that are prepared and served to avoid cross-contamination. It is designed for people with coeliac disease or gluten sensitivity. Cereals containing gluten are the first of the 14 allergens that must be declared.

What “gluten-free” means

In the European Union, the “gluten-free” claim may only be used if the food, as sold to the final consumer, contains no more than 20 mg of gluten per kg, under Commission Implementing Regulation (EU) No 828/2014. Oats are only allowed if they have been specially produced to avoid contamination by wheat, rye or barley and stay within that limit. For a coeliac guest, leaving out the bread is not enough: sauces, batters, cured meats, stocks and desserts can all contain flour and need checking.

What to watch for at an event

Cross-contamination: utensils, boards, griddles and oil shared with dishes that do contain gluten.
Small bites: in a canapé or at a buffet, the bread or pastry is not always visible.
Sweet alternatives: a dessert table can include flour-free options, such as mousses or fruit.
Separation and labelling: mark which pieces are suitable and serve them separately.

How to ask for it

If any of your attendees are coeliac, tell the caterer in your first enquiry and ask for a written breakdown of each dish. If there are other diets too, see vegan catering.