Wheat & Gluten-Free Food

The Coven began making wheat & gluten-free cakes over two years ago - driven by demand from our customers who knew that we cook everything ourselves and trusted our cross-contamination skills (developed through offering vegan food for the previous two years). Since then we have gradually extended our wheat & gluten-free menu to the point where there is so much choice we have it listed in a separate menu.

How Can We Offer Such a Large Menu?

We always have in speciial wheat/gluten-free ingredients such as bread, flour, mayonnaise, soy sauce etc and always purchase 'standard' ingredients as far as possible that are wheat & gluten-free.  When we design new recipes, we also try to design-out wheat & gluten wherever possible so that we can serve one dish that is suitable for all. This not only makes our life easier but increases the range of food we offer.

Flours & Bread Used

We have been using Dove plain & self-raising flours for three years and have found them exceptionally good alternatives to conventional flours - we've had to tweat our recipes, of course, but we are delighted with the results.  The bread we use is currently 'Genius' Seeded as this offers, what we believe, is the best bread that is available at supermarkets.  Its great for both sandwiches and toast - and crumbs well for use in our vegan burgers. For those with a general wheat intolerance we also often do pastries using spelt - which is often acceptable when refined modern flours are a problem.

Example 'Wheat & Dairy-Free' Alternatives to Everyday Food

• Pancakes - we do wheat/gluten/lactose free pancakes - nicer, in our view, than conventional pancakes
• Cakes - great cakes, light and moist. We can even do special occasion cakes for weddings & birthdays
• Burgers - We have delicious vegan mushroom or falafel burgers - wheat/gluten and lactose-free
• Fish/Potation Cakes - lovely and without the wheat & gluten
• English Breakfasts - We only use wheat/gluten-free sausages and Genius-bread toast
• Welsh Rarebits and Croque Monsieurs - delightfully savoury & filling
• much more

What About Cross-Contamination Risks

This is a common concern voiced to us by ceoliacs and others with dietary needs & preferences.  We've been dealing with special food needs for over four years and take the utmost care to ensure that one style of food is not cross-contaminated with what shouldn't be there!  To avoid cross contamination we:

• always clear the area down before we start.
• Pans and other equipment used are always washed thoroughly.
• Pre-prepared food is kept separate - either in a wheat-free-only freezer or under separate glass covers

Whilst we do our absolute best to ensure no wheat or flour cross-contamination occures, there is always a risk (however small) that something may creap over as the kitchen is used for preparing wheat-based dishes.  This is one reason why we try to design as much food as possible for all our menus wheat/gluten free - it means there is less use of conventional ingredients.

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