| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| GF Canapés (smoked salmon, melon, GF crackers) | kg | — | ||
| Soup (naturally GF, e.g. pea & mint) | liter | — | ||
| Main (roasted chicken or salmon — naturally GF) | kg | — | ||
| GF Side Dishes (roast potatoes, seasonal veg) | kg | — | ||
| GF Sauce (made with cornflour, not roux) | liter | — | ||
| GF Dessert (meringue, panna cotta, or GF cake) | kg | — |
Professional Tips for Accurate Costing
- Designate a separate prep area and dedicated utensils for gluten-free dishes to prevent cross-contamination.
- Rice flour, tapioca and chickpea flour are excellent thickening agents in gluten-free sauces and batters.
- Most naturally gluten-free proteins (grilled meats, fish, eggs) cost the same as standard options.
- Clearly label all gluten-free items at buffet stations with individual ingredient lists.
- Verify every sauce, stock cube, marinade and condiment — many contain hidden gluten.
Frequently Asked Questions
Typically 5–15% more expensive due to specialist flours, gluten-free bread alternatives and the added time required for separate preparation. Premium gluten-free products (pasta, bread) cost 40–100% more than standard.
Grilled or roasted meats and fish are naturally gluten-free. Risotto, potato-based sides, vegetable dishes and most desserts made with almond flour or meringue require no substitution. The challenge areas are bread, pasta, sauces thickened with flour and beer-battered dishes.
Prepare a clearly labelled separate plate for the gluten-free guest, using the same ingredients as the main menu where possible but substituting gluten-containing elements. Brief your service team to deliver the correct plate to the correct guest.
Under EU Regulation 1169/2011, caterers must declare the presence of all 14 major allergens including gluten (wheat, rye, barley, oats) when requested. Written or verbal disclosure is required. App4Chef tracks allergens automatically across all your recipes and menus.