Gluten is a protein found in wheat, rye and barley grains that most people can digest and tolerate without incident. However, a growing number of people of all ages are being diagnosed with either a true wheat allergy, celiac disease, or a non-celiac gluten intolerance.
It is important for any foodservice establishment that chooses to menu a recipe as "gluten free" to follow these guidelines:
We've made it simple for chefs with these creative recipe ideas: