Gluten-Free Menu Cost Per Person
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Gluten-free Bread Roll | kg | — | ||
| Grilled Salmon | kg | — | ||
| Rice + Roasted Vegetables | kg | — | ||
| Flourless Chocolate Cake | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Use rice, corn, quinoa or buckwheat flour blends for baking — never wheat, barley, rye or spelt.
- Verify oats are certified gluten-free — regular oats are cross-contaminated in milling.
- Soy sauce is not gluten-free — use tamari (fermented soy without wheat).
- Charge a 10–15% premium for coeliac-certified menus to cover ingredient cost.
Frequently Asked Questions
An autoimmune disease where consuming gluten damages the small intestine. Even trace amounts (20 ppm or 20 mg/kg) cause harm. Strict gluten-free is the only treatment.
No. Wheat-free menus still contain gluten from barley, rye, spelt or contaminated oats. Coeliac diners require fully gluten-free, not just wheat-free.
Typically 15–25% more in ingredient cost due to specialty flours, breads and pasta. Pass this premium on as a 10–20% menu uplift on coeliac-certified events.