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.

  1. 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.
  2. Make use of gluten-free options already available to reduce cost on special ingredients.
  3. Increase beans, rice, veggies and other whole grain gluten-free grains.
  4. For packaged ingredients, find good gluten free brands and stick with them for quality consistency.
  5. 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.

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