I have been following a gluten-free diet since 1997 when I was diagnosed with celiac disease. It has been quite interesting to watch as the scenery has changed over the years.  There is more awareness than ever about the gluten-free diet, so it would follow that more more restaurants are offering gluten-free menus/menu options. Unfortunately, not all restaurants are willing to do the work to ensure their menu options are safe and free of cross contact.

I have met with many businesses over the years and it is still shocking to speak to some of these owners. They either don’t have any idea what the gluten-free diet means, or they think it is a fad that will soon pass, or they don’t understand that safe handling is integral to producing a gluten-free meal free of cross contact.

Gluten free is here to stay. The gluten-free diet is not a fad, it is a medically necessary diet for those who have celiac disease or non-celiac gluten sensitivity. Prepare your gluten-free options for those who must eat gluten free, not for those who choose to. The only ‘cure’ for celiac disease or non-celiac gluten sensitivity is a lifelong gluten-free diet. Those who choose to eat gluten free will slowly fade away, but those who must follow a gluten-free diet will be around forever.

1. Source Ingredients: source ALL of your ingredients to determine their gluten-free status.  Gluten is not just in flour. It is also in rye, barley, oats and their derivatives. Gluten can be present in many ingredients (stock, soy sauce, salad dressing, etc.) and it can be present as a result of it being present in the processing facility. When possible, use gluten-free products that have been certified by a third party. Checking out your broth to make sure it is gluten free can open up more menu options and will get you in the habit of picking a gluten-free version of that product moving forward.
2. Educate All Staff: everyone from the hostess through to the kitchen staff should know what your gluten-free options are on any given night and be able to explain them to the diner.  This is a vital step to the gluten-free consumer because it indicates a sense of confidence that you want to provide a safe meal and have taken the necessary steps to do so. Taking this step still will ensure you have 100% buy in from the staff and that they understand the importance behind the extra work.
3. Create Safe Handling Procedures: it isn’t enough to have gluten-free ingredients. The kitchen staff needs to use safe handling procedures on every gluten-free order to ensure these ingredients don’t come into contact with gluten during preparation. Print out the procedures and post them in the kitchen. If possible, create a ‘key’ in your ordering system to indicate when a gluten-free order is placed.
4. Clean it Up: everyone must change gloves and use clean utensils, surfaces, appliances, pans, etc. when preparing gluten-free products.  Gluten is a very sticky protein and it can be present on equipment unless it has taken a trip through the dish washer. If you are unable to clean off a safe place on the grill, then put a clean frying pan, or a piece of clean tin foil on the grill to prepare gluten-free items.  
5. Dedicate a Fryer: you cannot fry gluten-free items in a fryer that isn’t dedicated because it becomes cross contaminated by the particles of gluten left behind.  Gluten-free products need to be fried in a dedicated fryer, or you should not add them to a gluten-free menu because it is confusing and misleading to the gluten-free diner.
6. Think Outside of the Box: when creating a gluten-free menu, add items that will entice the diner to visit your restaurant.  A burger without a bun or a salad with grilled meat are all uninteresting items that we have been eating for years and things we can make at home.  We want gluten-free bread, pasta, breaded items, pizza, and dessert.
7. Be Transparent: the restaurant’s policy on serving gluten-free diners should be on the website and on the menu. A diner wants to know how their meal is being handled, so if the chef needs to come out to consult on a gluten-free order, or only the manager needs to place the order, then let the diner know. Rules are made to be followed.
8. Create a GF Menu – creating a ‘set’ gluten-free menu (with prices and item descriptions) instills a level of confidence in the gluten-free diner because it means these specific items are prepared safely each and every time.
9. Let Yourself Be Known: reach out the local gluten-free community to make sure they know about your gluten-free menu.  If we don’t know about it, then we aren’t able to support it, and you might mistakenly ‘assume’ there is no market to provide this type of service.
10. Do it Right: you only get once chance to make a first impression, so put your best gluten-free food forward and the gluten-free diner will be there. We are a LOYAL group of patrons who truly appreciate your efforts and will do all we can to spread the word.

Remember people on the gluten-free diet enjoy eating out just like everyone else and they don’t want to feel awkward, unwanted, or that they are inconveniencing anyone.  Make them feel at home and you have earned a patron for life. They will come back with friends, family, and co-workers too.