Many restaurants and food products are now offering gluten-free products for those customers on this special diet due to allergies, sensitivities, and those with Celiac disease. Gluten-free relates to foods free of gluten-cereal – this includes wheat, barley, rye and triticale. In fact, Celiac disease is more common than you think. In just the United States, there are nearly 2,000,000 sufferers. You can now understand the difficulties so many Americans have when trying find restaurants to cater to their needs and the opportunity your restaurant has to offer a solution.Even America's favorite healthy eating chain,Subway, is currently testing two gluten-free menu items in Texas markets.The first step in creating gluten-free dishes is to identify which items on your menu contain them and find gluten-free ingredient substitutes. Ensure that you do not cross-contaminate when preparing these dishes in the kitchen.Here are some easy tips:- Utilize separate flour sifters and clearly label them: for gluten-free and for normal use.-Additionally, use separate utensils that are clearly marked as well in food preparation-Buy a separate toaster for toasting gluten-free breadsAllowed FoodsamarantharrowrootbuckwheatcassavacornflaxIndian rice grassJob’s tearslegumesmilletnutspotatoesquinoaricesagoseedssorghumsoytapiocateffwild riceyuccaFoods To Avoidwheat

• including einkorn, emmer, spelt, kamut
• wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein

barleyryetriticale (a cross between wheat and rye)Other Wheat Productsbromated flourdurum flourenriched flourfarinagraham flourphosphated flourplain flourself-rising floursemolinawhite flourProcessed Foods that May Contain Wheat, Barley, or Rye^*bouillon cubesbrown rice syrupcandychips/potato chipscold cuts, hot dogs, salami, sausagecommunion wafersFrench friesgravyimitation fishmatzorice mixessaucesseasoned tortilla chipsself-basting turkeysoupssoy saucevegetables in saucesource: http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/#examplesIt is vital to your business's success to address the requirements of your customers. Further, it is crucial to examine all of your recipes carefully to spot anything that can contain an allergen. Our nutritional analysis team specializes in menu reengineering and can assist your foodservice to create alternative yet delicious dishes to suit any special needs diet.