Help make your summer BBQs more inclusive for people with coeliac disease

As the weather warms up, many of us will be dusting off the BBQ and looking forward to sharing food outdoors with friends and family.

For most, it’s a simple pleasure — but for people living with coeliac disease, BBQs can be a source of anxiety and, too often, exclusion.

What is coeliac disease?

Coeliac disease is an autoimmune condition, it’s not an allergy or intolerance, for which the only treatment is lifelong management through a strict gluten free diet. When someone with coeliac disease eats gluten, a protein found in wheat, barley and rye, their immune system mistakenly attacks and damages the lining of the gut, the place responsible for absorbing nutrients.

Coeliac disease affects around 1 in 100 people in the UK, yet only around 36% are formally diagnosed. This means an estimated half a million people may be living with the condition unknowingly, often experiencing unexplained and sometimes debilitating symptoms.

The challenges of cross-contamination

One of the biggest challenges for people managing coeliac disease comes from cross-contamination with cereals containing gluten (wheat, barley and rye). An unintended small amount of gluten, such as the size of a crumb, can trigger unpleasant, and for some debilitating symptoms. Repeated exposure can lead to gut damage that occurs in coeliac disease, so it’s important to follow advice on how to reduce the risk of cross contamination.

In social settings like BBQs, where food is often shared and preparation spaces overlap, the risks can be particularly high — highlighting the importance of awareness, understanding, and simple steps to ensure everyone can feel safe and included.

Claire’s story

“BBQs can be particularly difficult to navigate for people with coeliac disease and they’re often something we miss out on because of the risks involved,” explained Claire, who lives in Derbyshire and has coeliac disease.

“If I’m going to a friend’s house or attending an event, I usually have to explain that I can only eat food if the BBQ has been cleaned from previous cooking where gluten may have been present. Many people assume the heat ‘burns off’ the gluten, or they haven’t properly cleaned the grill after previous use, but in reality, even small traces can cause problems.

“While it’s encouraging that many foods naturally don’t contain gluten, there are still important risks to be aware of. Items like sausages and burgers can contain gluten, and cross-contamination can easily happen through shared utensils, marinades, or by toasting regular buns on the same grill.

“Simple changes can make a big difference — such as using separate cooking areas or utensils, checking ingredients carefully, and being mindful of how food is prepared.

“Raising awareness of these small but important steps helps make BBQs more inclusive, allowing people who have coeliac disease to feel safe, relaxed and truly welcome rather than excluded.”

How you can make your BBQs safe and inclusive

As we mark Coeliac Awareness Month in May, charity Coeliac UK has published some really helpful and simple hints and tips for catering for people with coeliac disease.

Here are the top tips for safer gluten free BBQs:

• Start with a clean grill as there could be food residue from previous cooking*
• Go entirely gluten free to reduce risk and allow everyone to relax and enjoy the food together.
• If that’s not possible:
- Create “safe zones” using clean foil or separate trays on the grill
- Serve gluten free first
• Use dedicated utensils and serving plates for gluten free food only (where possible, use identifiers that can help to easily recognise gluten free foods and utensils).
Keep it separate – keep/store gluten-containing buns separately from gluten free food
• Carefully check all ingredient labels as gluten is often found in marinade, condiments, seasonings crisps and sausages
• Don’t hesitate to speak to the person preparing the food so they are aware of your gluten free requirements.

*To clean your BBQ grill, use hot soapy water and scrape well after previous use

For more information on cross-contamination and how you can stay safe, visit www.coeliac.org.uk/cross-contamination 

Familiar to environmental health professionals

As food safety experts, environmental health professionals are well-versed in the risks of cross-contamination, which forms a core part of their training in both food safety and allergen management.

Ian Andrews, Head of Environmental Health at CIEH said: “For environmental health professionals, the risks of cross-contamination and the importance of effective controls are well understood and embedded in everyday practice. These principles are just as important in informal settings like BBQs.

“Simple, practical steps like those provided by our friends at Coeliac UK can make a significant difference in reducing risk. For people with coeliac disease, these measures are not just best practice, they are essential to protecting their health.

“By applying care and consideration, we can help ensure that social occasions like BBQs are safe, inclusive and enjoyable for everyone.”