You know someone who is a coeliac or has coeliac disease and you want to prepare them a meal at home. What do you need to do? Here are some ideas.

Gluten-free food preparation

1. All packaged products should to be checked - some brands contain gluten and some do not. Also, over time ingredients may change. Use Coeliac UK's Food and Drink Directory to check for gluten-free products. These are available to by calling 0870 444 8804

2. Ensure that cross contamination from gluten-containing ingredients does not occur when preparing the meal. So start by cleaning down all cooking surfaces and washing all the utensils and equipment you are going to use. Keep them separate until you have finished.

3. If you are not sure whether a product contains gluten, do not use it.

4. Gluten-free foods must never be prepared on a wheat-floured surface or in a floury atmosphere.

5. Wash hands before handling gluten-free food (especially after other food preparation) and dry hands thoroughly.

6. Cook gluten-free foods in separate dishes and keep all pans, utensils and colanders separate during preparation and cooking.

7. Use clean frying oil for chips and gluten-free foods - do NOT reuse oil that has cooked breaded or battered products.

8. Do not use pasta water in the production of sauces, soups or gravies.

9. Do not place gluten-free food directly into the microwave or oven shelves. Use a clean, microwavable or oven proof dish or baking tray.

10. Only grease dishes with individually-wrapped fat (to avoid contamination from butter and fat that has been in contact with gluten).

11. Do not use gluten-containing flour to flour fish or pans.

12. Store gluten-free products separately from gluten-containing products and label products clearly. Avoid removing original packaging which lists the ingredients.

13. When receiving and storing new supplies, do not mix different brands of products together, in case one is gluten-containing.

If you have any more questions about gluten-free food please contact Coeliac UK by calling their Helpline on 0870 444 8804 or email them through the contact us page of their website at www.coeliac.org.uk.

Here is a gluten free recipe provided by Coeliac UK to get you started - Lancashire Hotpot

Serves 4
Cooking time 2 hours
Oven temperature 180°C/350°F/Gas Mark 4-5

Ingredients
8 lean lamb chops or cutlets
1 tbsp oil
900g/2lb potatoes
1 onion, sliced
2 carrots, peeled and sliced
Salt and pepper
3 sprigs fresh thyme
150ml/¼ pt lamb stock *
Butter, melted

* Please check Coeliac UK's Food and Drink Directory for a suitable gluten-free product.

Method
1. Heat oil in a pan. Brown chops or cutlets on all sides. Peel and slice potatoes and arrange a layer over the bottom of a large ovenproof dish. Cover with onion and carrots. Season well and sprinkle with thyme.
2. Arrange the lamb chops over the top, pour over stock and finish with the remaining potatoes, overlapping
3. Brush with melted butter, cover with foil and bake in a preheated oven for 2 hours. Remove foil for the last 30-40 minutes of cooking time or until top layer of potatoes is softened and well browned
4. Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables