So, how can you tell if breaded chicken is truly gluten-free?
1. Look for the Crossed Grain Trademark
Our first piece of advice is simple: look for the Coeliac UK Crossed Grain Trademark.
The Crossed Grain Trademark isn’t simply another way of writing “gluten-free” on a packet. Products carrying the trademark have gone through additional checks, including gluten analysis and independent audits of the manufacturing site.
For a product to qualify for the Crossed Grain Trademark, Coeliac UK states that it must be subject to gluten analysis through an accredited laboratory, be produced in facilities meeting the relevant scheme requirements and undergo an independent manufacturing-site audit.
That gives buyers another level of reassurance when sourcing products for people who need to follow a strict gluten-free diet.
In the UK, food labelled “gluten-free” must contain no more than 20 parts per million (ppm) of gluten.
For buyers, therefore, our advice is straightforward: don’t just look for the words. Look for recognised certification.
2. Don’t forget about the chicken itself
Gluten-free is important, but it shouldn’t be the only consideration when buying breaded chicken.
What is the quality of the chicken underneath the coating?
At Riverside Foods, we believe buyers should be asking questions about where their chicken comes from and how it has been produced.
For example:
- Where is the chicken sourced from?
- What welfare standards are in place?
- Does the supplier use antibiotics?
- Is the product made using mechanically recovered meat (MRM) or mechanically deboned meat (MDM)?
- What standards does the manufacturer work to?
- Can the supplier explain where the product comes from?
Our approach is to work with trusted manufacturing partners and maintain visibility throughout the supply chain.
We’re a single-source supplier and have worked with the same manufacturers for decades. We don’t believe in compromising product quality simply to achieve the lowest possible price.
We’re also proud that our chicken is produced without antibiotics and that we focus on higher welfare.
Because ultimately, gluten-free shouldn’t mean that everything else becomes less important.
3. Don’t assume gluten-free means “specialist” or “inferior”
One of the biggest misconceptions we encounter in the foodservice industry is that gluten-free products are niche products that only appeal to a small group of consumers.
We don’t agree.
In fact, this is one of the biggest frustrations we have when speaking to buying groups and wholesalers.
Gluten-free breaded chicken can be a product for the whole menu — not something that has to be hidden away in a separate “free-from” category.
A well-developed product can appeal to customers who need gluten-free food while also being enjoyed by customers who don’t.
That’s exactly what we set out to achieve with our range.
The objective shouldn’t be to make a gluten-free version of an inferior product. It should be to make a genuinely good product that happens to be gluten-free.
We’re seeing evidence of this demand ourselves. End users have approached us directly asking for gluten-free products when their usual buying groups or wholesalers haven’t been stocking them.
The customers are asking for change.
4. Remember that gluten-free doesn’t stop at the factory
This is one of the most important points for foodservice operators.
A product can leave the manufacturer as a properly certified gluten-free product, but it still needs to be handled correctly when it reaches the kitchen.
Gluten-free food needs appropriate controls throughout preparation and cooking.
That means having a dedicated gluten-free preparation area and the appropriate equipment and processes to minimise the risk of cross-contamination.
It’s not enough to take a certified gluten-free breaded chicken product and cook it alongside products containing gluten using the same equipment without appropriate controls.
Keep your gluten-free space gluten-free.
For businesses serving customers with coeliac disease, this is just as important as choosing the right product in the first place. Coeliac UK also operates a separate Gluten Free Accreditation scheme for foodservice businesses, reflecting the importance of processes and training when preparing gluten-free food.
5. Ask your supplier where the product really comes from
If you’re buying a product on behalf of a restaurant, hotel, caterer, wholesaler or other foodservice business, don’t be afraid to ask questions.
A good supplier should be able to tell you about the product’s ingredients, manufacturing process and provenance.
At Riverside Foods, we’re always happy to talk customers through how our products are made.
That’s partly because we know the answer.
We have close relationships with our manufacturing partners, visit the factories multiple times a year and have been involved in developing and refining our gluten-free range from the ground up.
That level of involvement gives us confidence in what we’re supplying.
What should buyers look for when sourcing gluten-free breaded chicken?
If you’re currently reviewing your gluten-free poultry range, we’d recommend starting with five simple questions:
1. Is it genuinely certified gluten-free?
Look for a recognised certification such as the Coeliac UK Crossed Grain Trademark.
2. What is the quality of the chicken?
Don’t let “gluten-free” distract you from the quality of the core ingredient.
3. Where does the chicken come from?
Ask your supplier about sourcing, welfare and production methods.
4. What isn’t in it?
Consider whether the product is antibiotic-free and whether it contains ingredients or meat types you don’t want, such as MRM or MDM.
5. Can you safely handle it in your kitchen?
Make sure you have appropriate dedicated areas, equipment and procedures to prevent cross-contamination.
Gluten-free shouldn’t mean compromising on quality
The food industry has come a long way in developing gluten-free products, but we believe there is still a perception that gluten-free means specialist, expensive or somehow inferior.
It doesn’t have to.
Our gluten-free range was born from a real family need, but we’ve developed it with a much wider ambition: to produce high-quality breaded chicken that can sit comfortably alongside mainstream products.
We’re proud of the work that goes on behind the scenes — from our long-standing manufacturing relationships and factory visits to repeatedly developing and refining our products.
And we’re particularly proud that, at a time when businesses across the food industry are under pressure to reduce costs, we haven’t wanted to sacrifice quality simply to hit a price point.
For us, the test of a good gluten-free product is simple:
Would we be happy to serve it to our own family?
If the answer is yes, that’s a good place to start.
