You might not want to face it, but gluten intolerance is a fact of life. For some unlucky souls, dining out can be a potentially uncomfortable, if not downright hazardous experience.
Then there are those types which prefer GF as a healthier, trendier option, but they still don’t mind a beer or two.
Either way, your modern diner is not just expecting a few GF options, but for the whole damn menu to cater for their particular dietary requirements. Or else.
The better news is, these days with a little tolerance, planning and preparation, a mostly GF menu is possible, without any compromise to quality, taste or creativity.
With Reinvented Classics being the order of the day, why not get creative with your Classics, and make your menu as GF friendly as possible. All the recipes in this book are GF to get you on your way.
Your diners, and their digestive tracts, will thank you for it!
In the past, creating Gluten Free dishes was seen to be way more trouble than it’s worth. But, it’s time to get up to date, and get GF on the menu. These few steps should give you an idea of what’s involved, it might be easier than you think!
The tiniest amount of gluten can contaminate a whole dish, so clearly label and separate your gluten and gluten-free ingredients. Check ingredients panels for pre-prepared products, like frozen chips.
Having a set section for dedicated utensils and strainers makes it a lot easier to chop and change. Just give everything an extra wash and wipe down before you use it.
This might suck if you only have one, but if you have a side by side fryer, just label one as the dedicated GF fryer. Also a good idea to change the oil more often.
This one’s dead easy. Just give things an extra wash down before preparing and cooking GF dishes.
Keeping you customers in the loop can help clear up any confusion and make things less stressful for them and you. Make it clear if dishes are 100% GF or if there is a GF option.
Diners probably expect that all your staff are accredited dietitians, but with a little education and training, they can make the process smoother, with no accidental bread rolls finding their way onto GF plates!
If you reckon it sounds do-able, check out ufs.com with the full ins-and-outs to get you on your way.
Beer is a no-no for true gluten intolerants, but these days, breweries are producing more and more great GF options. Check with the bar manager to see if they have at least one GF option you can pair with your GF reinvented classic meals.
Depending on what an alcohol is distilled from determines if it’s classified as gluten free. Wine, rum, tequila, potato vodka and alcoholic cider are all considered good to go for GFers.
Because whiskey and bourbon are distilled with grains, true GFers stay away, but due to the minute traces that remain, some are fine with it.
Beer and food pairing is all the go at the moment, but what can you suggest to your GF customers to compliment your reinvented classic dishes?
If no GF beer is available, red and white wine is the obvious choice as grapes are gluten free!
Ciders offer a great alternative as there’s a big range of styles and flavours, from dry and crisp apple, semi-sweet pear and fully sweet fruity flavours. Very refreshing, and great for pairing with seafood and salads.
Cocktails and mixers are also a great option, especially for lighter meals.