"Is that gluten free?" is a question more and more customers are asking these days. Today as cases of gluten intolerance and coeliac disease are on the rise, it's important that you and your venue create both suitable and enticing gluten free options in order to stay ahead. Incorporate these top five tips to help keep all customers (or at least most) happy and coming back through your doors.
- Replace 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 any gluten free dishes on you menu as 'GF' making it easier for customers to choose, as well as demonstrating that your kitchen cares and understands diners' needs.