How do you punch out full-on, mouth-watering meals and still keep your gluten-free diners happy?
Today as cases of gluten intolerance and coeliac disease are on the rise, it's important that your café creates both suitable and enticing gluten-free options in order to stay ahead.
Here are a few ways you can keep your gluten-intolerant customers happy and coming back through your doors.
- Swap ingredients like wheat, barley, rye, oats, malt and couscous with rice flour, buckwheat, cornflour, maize flour, quinoa, soya, as well as any flours from nuts/beans/seeds and chickpeas on some selected dishes.
- Make use of gluten-free options already available to reduce cost on special ingredients.
- Increase beans, rice, veggies and other whole grain gluten-free grains.
- For packaged ingredients, find good gluten free brands and stick with them for quality consistency.
- Mark gluten free dishes on your menu as 'GF', making it easier for customers to choose, as well as demonstrating that your kitchen cares and understands diners' needs.