While the number of people who must avoid gluten remains small, about 20 percent of consumers try to reduce or eliminate gluten in their diets simply because they believe it is a healthy choice. As this has happened, the flavor and nutritional profiles of gluten-free products have exploded, making gluten-free items more interesting menu choices. Seeds, nuts, beans, fruits and vegetables now serve as the foundation for gluten-free flours. On your menu, how can the tastes, textures and nutrients across the full range of gluten-free flours complement ingredients throughout your menu?
About 30 percent of Americans purposefully avoid gluten. Do you have some reliable go-to grains that help you adapt a dish as needed without sacrificing taste? Across your menu, consider where you might offer brown rice, quinoa, wild rice or gluten-free pastas in place of traditional white rice and pasta. Having a range of these staples on hand can help you stretch your menu – both for guests with gluten allergies and for others looking to customize their order with a nutrient-dense base.