Do you own a restaurant, and find that more and more of your customers are requesting allergy friendly options? Gluten intolerance, as well as celiac disease is one of the fastest growing food allergies in the U.S. Mintel, a market research company, estimates that gluten free products will produce more than $15 billion in annual sales in 2016. Do you want a piece of that profit? In the past 4 years that I have been gluten free, I have seen a drastic increase in the availability of allergy friendly menus in my hometown of Boston, across the U.S., and abroad. It is really important to learn how to avoid cross contamination in your kitchen if you want to attract these patrons to your business.
