Chef Louise Wagstaffe launches Gluten Free Catering book
Written specifically for chefs working under pressure, the book addresses real-world challenges commercial kitchens face when serving gluten-free diners including, cross-contamination risk, legislative compliance, menu confidence, speed of service and customer trust.
Unlike consumer-focused gluten-free cookbooks, this is a working manual designed for the realities of volume catering, where safety, consistency and reputation are non-negotiables.
The book has been endorsed by chefs including Steve Munkley, Anthony Warner and Gary Schofield, with a foreword by Marco Pierre White, underscoring its credibility and relevance to today's professional kitchens.
Drawing on over 30 years of industry experience across education, healthcare, contract catering and hospitality, chef Louise combines culinary expertise with operational knowledge gained from working directly with professional kitchens.
The book equips chefs with clear explanations of gluten, coeliac disease and contamination risks, alongside proven systems for kitchen workflow, menu design, production flow and service communication.
Professional recipes have been developed specifically for volume catering, ensuring consistency and efficiency without compromising quality. Legislative guidance is presented in accessible language, giving chefs the confidence to navigate compliance requirements without the need for legal expertise.
Louise commented: "Chefs don't fail at gluten-free because they don't care - they fail because they've never been given clear, practical systems that work in real kitchens. This book is about confidence, clarity, and doing the job properly, without fear.
“Through working with operators, I know that staff turnover and training time are huge issues, meaning guidance needs to be simple, actionable and deliver results. Gluten Free Catering was built to solve those problems."