The only way that restaurants, bakeries, and convenience stores will carry gluten free products is if we the people demand it. This is likely the reason why many companys have finally gave in and adopted a gluten free pizza. Although they must be able to fully stand behind their products. If they don't they will only incur greater resistance and a worse reputation.
It is almost a direct contradiction that so many millions of people out there have learned how to cook gluten free for themselves and their families, but only a very few restaurants have figured it out. After all, it really is not that difficult. Once you get past the cross contamination issue, all you have to do is substitute various alternative grains, use a different rising medium, and add a few other gluten free ingredients.
If a restaurant doesn't want to take on the challenge because of the cross contamination issue, they can buy their products already made. These can be bought frozen by mail, then thawed on demand. What I have a real hard time understanding are subshops that already buy all of their rolls from an outside bakery. Why not buy some gluten free rolls too? Or other national chains that even have a gluten free menu but won't even supply a gluten free hamburger bun. They make you eat the meat with no bun at all! Or those restaurants that claim to be gluten free by putting a mark next to all of the entrees that don't have gluten. Why not simply have an entire gluten free menu? Simply put they don't care enough. We need to make them care!
The number of people that are going gluten free is growing fast! There are those who just want to feel better. Some who are sensitive or intollerant. Some who are just now learning that they suffer from an allergic reaction to either gluten or the family of carbs that wheat has. As this number grows the demand will become greater and greater. The food industry will have to listen or lose gobs of money.
It is almost a direct contradiction that so many millions of people out there have learned how to cook gluten free for themselves and their families, but only a very few restaurants have figured it out. After all, it really is not that difficult. Once you get past the cross contamination issue, all you have to do is substitute various alternative grains, use a different rising medium, and add a few other gluten free ingredients.
If a restaurant doesn't want to take on the challenge because of the cross contamination issue, they can buy their products already made. These can be bought frozen by mail, then thawed on demand. What I have a real hard time understanding are subshops that already buy all of their rolls from an outside bakery. Why not buy some gluten free rolls too? Or other national chains that even have a gluten free menu but won't even supply a gluten free hamburger bun. They make you eat the meat with no bun at all! Or those restaurants that claim to be gluten free by putting a mark next to all of the entrees that don't have gluten. Why not simply have an entire gluten free menu? Simply put they don't care enough. We need to make them care!
The number of people that are going gluten free is growing fast! There are those who just want to feel better. Some who are sensitive or intollerant. Some who are just now learning that they suffer from an allergic reaction to either gluten or the family of carbs that wheat has. As this number grows the demand will become greater and greater. The food industry will have to listen or lose gobs of money.
So to help you all accomplish this educational work I have created the Gluten Free Cooking Network. The posts on this blog will show how anyone, restaurants especially, can take on the job of cooking gluten free. There is absolutely no excuse why every restaurant can't have an adequate gluten free menu. No excuse why convenience stores can't have alternative grain snack items. No excuse why bakeries can't have more delicious pastrys for people who are gluten sensitive, intolerant, or allergic. Absolutely no reason at all. The GFCN is also bringing together everyone who cooks gluten free. From the average individual, to the chef. The idea is that we can all learn from one another. The GFCN is also starting a youtube show called, "Eating Out Gluten Free". We will be traveling New England in search of restaurants and bakeries that specialize in cooking gluten free. In some cases we will go right into their kitchens. You will discover that these owners are a cut above the average. And you will be very interested to see how they have overcome the so called 'problem' of having available gluten free products. In fact it is suggested that you post links to some of these videos right on the facebook pages of other restaurants that are still opposed to gluten free products. With the communications medium of the internet at our disposal we should be able to turn the tables in our favor. Eating out is a pleasure that no one should have to do without!
Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com
For a free pdf copy of the GFCN News just send a request to the above email address.
Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com
For a free pdf copy of the GFCN News just send a request to the above email address.
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