WHAT IT IS?
Coeliac disease is one of the most common intolerances in the world. In the mediterranean countries there are roughly 600 thousand people who, against their will, have to do without some foods that form the base of non gluten free ingredients such as traditional: bread, pizza and pasta.
Most supermarkets nowadays offer many gluten-free options, but the choice becomes much more difficult when you decide to go out for la meal, especially if you are in the company of others.
In fact, it is not always easy to find gluten-free restaurants that offer quality products, capable of satisfying both those who are intolerant and those who are not; often the proposals are limited and gluten-free pizzas are exclusively frozen.
Gluten free diet can be an obligatory decision or a free choise ( following current diets such us vegan, vegetarian, keto..)
In any case, if you are following a gluten free diet please: keep in mind that if you want to enjoy a worry – free dinner:
- Be creative: Check your local health food , restaurants menus and groceries stores to see what they carry.
- Come prepared: If you aren’t sure if there will be something gluten free , bring something from home.
- Be assertive: Don’t be afraid to send things back or to ask questions about cross-contact to make sure you are getting what you need.
- Be courteous: Do not expect a waiter to be familiar with what celiac disease or non-celiac gluten sensitivity is. Explain politely what you can and cannot eat. If a waiter brings you a dish with gluten by mistake, be courteous and explain why you cannot eat it.
- Be alert: Be on the lookout for hidden sources of gluten, such as gravies, sauces, spices, and drinks.
WHY IT´S COOL?
Today, opening a gluten-free restaurant is an idea that can find a concrete answer.
- Tap into a growing health -conscious market.
- Differentiate in a crowed restaurant industry.
- Foster a loyal customer base with unique offerings.
- Lower competition specially dining segment.
- Access to diverse revenue streams.
WHY IT HAS FUTURE GROWTH POTENTIAL?
The constant increase in the demand for gluten-free dishes both by coeliacs and by all those who, for various reasons, prefer a diet without flour and wheat or wheat-based foods, is urging more and more restaurateurs to move in this direction.
Yet in recent years, what was once a niche market has become an actual trend that also prompts people who are not coeliacs to consume healthier and more digestible products.
This is why offering gluten-free cooking could be an excellent opportunity for restaurateurs who want to gain the appreciation of an increasingly diverse group of people, paying attention to intolerances at the table.
Table below shows ,how market is forecasted to increase in the folloging 12 years and how North America has the 37% of gluten free diet customers of all the world.
Francesc Miquel Fabregat Galan
Very informative post!
It’s so true that navigating dining out with coeliac disease can be quite the challenge, especially when it comes to finding quality gluten-free options. I love the tips you shared about being creative and prepared—those are such practical suggestions! It’s also great to see the growing trend of gluten-free restaurants; it really shows how the market is evolving to meet the needs of everyone, not just those with intolerances. Here’s hoping more restaurants embrace this opportunity and offer delicious, safe options for all diners. Thanks for shedding light on this important topic
Science of the Time
Michail Rafail Kanaris
However, you could make it more w0w article by exploring the creativity and innovation that some gluten-free restaurants are bringing to their menus.
Michail
Aster Baker