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Each year, the National Restaurant Association (NRA) polls around 1,500 chefs and asks them what they think the food trends will be for the coming year. The 2011 trends list has been out for a couple of months now, and ranking in at number eight of the top 20 dining trends is gluten-free/food allergy conscious dining. (Source)

Chances are very good that, by now, pretty much every one in the food service industry has heard about gluten-free dining. It’s been a growing dining trend for the past several years. I just want to use this post to give some basic information about gluten-free dining and why it is becoming so popular among those who do and do not have the intolerance.

What is Gluten?

Gluten is the main protein found in barley, rye and wheat. When these grains are made into flour, gluten acts as a binding agent that holds the baked goods together and gives them their fluffiness. Some individuals are unable to digest the protein and will damage their small intestine lining. The condition is known as Celiac disease and can cause bloating, diarrhea, malnutrition and other digestive complications.

Gluten Intolerance vs. Wheat Allergy

Celiac disease is a result of gluten intolerance. As stated before, the body simply cannot digest the protein, but it is not life-threatening. However, there are some people who are actually allergic to wheat and can be hospitalized or even die if they ingest even a minimal amount of wheat. Currently, there is no cure for Celiac disease or wheat allergies, so the only way to avoid the risks is to avoid gluten altogether.

Gluten-Free Pizza Pockets

Gluten-Free Dining

When you have gluten intolerance, it’s hard to call gluten-free dining a trend; it’s a requirement. The trend that’s been happening over the past few years is more and more food service establishments offering gluten-free menu items. Quinoa, rice and polenta are three of the most popular, and simplest, ingredients used in gluten-free dishes. From a baking standpoint, there are several new flours on the market, like garbanzo flour, potato flour and blends that do not have gluten in them. There are even food service establishments, like the GF Bake Shoppe in Denver, that are strictly gluten free.

Gluten-free dining is also catching on among those who do not have the intolerance. For example, some cyclists, marathon runners and other athletes are either reducing their gluten intake or going completely gluten-free as a way to increase athletic performance. The school-of-thought there is that if gluten can damage the digestive system of those who are sensitive to it, chances are it is reducing nutrient absorption in everybody. Athletes who eliminate or cut back on gluten reportedly feel better and have better performances because their bodies are able to absorb more vitamins and nutrients sans gluten.

Precautions for Restaurants

For restaurants that offer gluten-free menu items, it is recommended that you have a completely separate space and kitchen equipment set aside to prepare the food. When it comes to food intolerances and allergies, a single microbe of gluten can be harmful.

Related Reading

• Gluten-Free Baking in Your Home or Bakery Business
• Serving Customers with Wheat Allergies
• Serving Customers with Food Allergies