Chef’s continue to wage their menus against food reactivity while trying to provide options for their clientele.
While some patrons choose to keep gluten out of their diet, others must or suffer severe health issues. The importance of taking this issue seriously was punctuated by the Justice Department ruling in 2013 that found Celiac Disease and other food sensitivities to be considered disabilities under the Americans with Disabilities Act.
I was recently in a restaurant where I requested a gluten free (GF) option and the wait staff asked me if I was Celiac or just trying to be gluten free.
This is not an either or situation. GF is GF. No, it cannot be braised in beer, no there cannot be cross contamination. It must simply be GF.
I fully understand offering alternatives can impact how a kitchen runs and cross contamination is a real concern. Simply choosing a better ingredient can make a kitchens current struggle a non issue.
Food reactivity is not a fad. It can mean the difference between staying healthy or becoming ill with just one bite.
Gluten Free Crackers. 3 cups Almond Meal, 1 cup Tapioca Starch, dash of pink salt 1 tbsp Grapeseed oil, 2 -4 tbsp water. Mix well, roll out to desired thickness, cut with a pizza cutter or knife to desired size, poke holes w/ a fork and bake until they look like below. Let cool and enjoy!
