Gluten-Free Menus
Are you hearing more questions about gluten in your dishes? Getting more requests for gluten-free dishes from guests diagnosed with celiac disease or gluten intolerance? Looking to tap into the ever-growing gluten-free market? Now is the time to understand the trend and create your own gluten-free menu using the information and resources below.
What is gluten?
Gluten is a protein found in all forms of wheat, barley and rye. This may sound like a short list of ingredients to avoid, but when you consider that gluten-containing wheat additives are still the most commonly used in U.S. food products today, the list quickly grows.
These ingredients containing gluten should be avoided:
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Abyssinian
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Beer
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Bran
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Brewer’s Yeast
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Bulgur
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Chilton
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Couscous
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Dinkle
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Durum
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Einkorn
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Emmer
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Farina
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Fu
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Graham
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Heeng
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Hing
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Kamut
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Maida
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Malt
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Malt Vinegar
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Matza
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Matzo Meal
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Mir
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Orzo Spelt
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Roux
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Rusk
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Seitan
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Semolina
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Triticale
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Udon
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Wheat Germ
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Wheat Starch
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According to the National Foundation for Celiac Awareness (NFCA) the following common ingredients may also contain gluten:
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Beer
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Bouillions
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Broths
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Dairy Substitutions
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Deli Meats
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Edible Films and Coatings
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Gravies
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Hydrolyzed Proteins
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Imitation Seafood
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Licorice
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Lunch Meats
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Modified Food Starch
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Natural Flavors
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Salad Dressings
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Seasonings
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Soy or Teriyaki Sauce
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Spice Blends
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Creating a gluten-free menu
With creativity, preparation and the help of experts such as the NFCA, adding gluten-free dishes or even a gluten-free menu can be the next step to grow your restaurant and take advantage of the growing gluten-free trend.
Start with ingredients that do not contain gluten. There are plenty of options that can be used to create delicious dishes that every diner will want to order including:
- Fresh, unprocessed meats, poultry and fish*
- Fruits and vegetables*
- Nuts*
- Beans*
- Dairy**
- Whole grains* and starches* such as: potatoes, corn, quinoa and rice
The next step is to avoid or remove any ingredients that may include gluten from dishes. This can be a long list and according to NFCA, often ingredients containing gluten are undeclared on labels. A list of common ingredients to avoid can be found here.
Alternative ingredients can be used to not only ensure a gluten-free dish but also make your dish stand out from the competition as unique and trend-setting. Some ingredients that are allowed on a gluten-free diet are:
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Almond Flour
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Amaranth
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Brown Rice Flour
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Buckwheat
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Coconut Flour
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Corn Flour
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Corn Starch
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Guar Gum
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Lentil
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Pea Flour
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Potato Flour
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Potato Starch
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Quinoa
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Rice
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Sorghum Flour
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Soy Flour
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Sweet Rice Flour
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Tapioca Starch
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Teff
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White Rice Flour
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Training your staff
Training your staff and ensuring your kitchen is set up for a gluten-free menu is the most important part of offering one. Even the smallest piece of gluten in a dish offered as gluten-free can cause a sick and very unhappy guest.
GREAT, Gluten-Free Resource Education and Awareness Training, is a program of the National Foundation for Celiac Awareness (NFCA).The program trains members of the restaurant industry to effectively offer patrons gluten-free options. GREAT also enhances and improves the gluten-free business climate by promoting quality, tested, gluten-free products that add value to menus and boost customer loyalty.
For more information about celiac disease, a gluten-free diet, gluten-free recipes and GREAT, visit www.celiaccentral.org.
* Be on the lookout for any preservatives or other ingredients as these may contain gluten.
** While these foods do not contain gluten, many people who are gluten intolerant or have celiac disease also find they are lactose intolerant and avoid dairy in addition to gluten.