We have prepared some downloadable 'Dos' and 'Don'ts' for chefs and caterers to ensure everyone is well equipped with the knowledge they need to cater safely for people with coeliac disease and gluten allergies.

These reference documents will build kitchen confidence in gluten free service. They are easy to use and most are in poster format for the kitchen wall.

The first poster is the five steps to preparing gluten free meals for the kitchen wall. It covers issues like cross contamination in the kitchen so that your customers can be 100% confident that their meal is gluten free.

We also supply a gluten free ingredient reference list, so that you can quickly look up which ingredients contain gluten, which do not and which need to be checked.

Some customers do not believe our products are gluten free because the are so similar to regular products, so to reassure them, we have developed two more posters for you. The first is an ingredient list for each of our products and the second is a certificate that guarantees our products are gluten free.

In addition to these documents, here is some general advice that should be considered along with the five steps to preparing gluten free meals.

Patisserie kitchens: unfortunately, it's just not worth trying to produce gluten free pastry from scratch in a busy patisserie kitchen. All it takes to contaminate a gluten free product is a floury atmosphere or the smallest wave of a floury hand over a gluten free mix. For more advice on this check out the five steps to preparing gluten free meals poster for more details on cross contamination.

Gluten testing: Our products are tested to the highest standards, and as a chef buying in ready made gluten free products, you should always ask the company what their gluten testing policy is. Never purchase products that have not been tested for gluten before leaving the bakery or factory - even if the site only produces gluten free products.

This is an important rule to remember because most gluten free product recalls are caused by suppliers to gluten free manufacturers and not the manufacturers themselves. However, the manufacturers do not catch the problem until they have made a customer ill because they are not testing for gluten before releasing the products.

The only sure way a company can guarantee to produce gluten free goods and meet the legal requirements is to test the products themselves before they enter the supply chain.

At Delicious Alchemy we test all of our products to ensure they are below 20 parts per million gluten, which already complies with newer, more strict regulations on gluten levels.