Gluten-Free Meals--from Bottom Shelf to Top Drawer

Once relegated to the dusty lower shelves of obscure health food stores, gluten-free food is finding its way into mainstream food markets and restaurants as more people discover a dietary intolerance to gluten.

Pick up the Culinary Gauntlet

Wheat, rye, and barley are the primary offending grains that actually contain gluten but the list of processed food that may contain some form of gluten is extensive. Other gluten-free grains, such as millet and oats are also often suspect because of the possibility of cross-contamination in the field. What, then, is someone with a gluten intolerance to do? Tomorrow’s health-conscious chef needs to pick up the culinary gauntlet that has been thrown down by consumers searching for gluten-free options when they dine out.

Health Conscience Culinary Focus

Popular national restaurant chains, such as Outback Steakhouse, PF Chang’s China Bistro, and Legal Sea Foods, are offering a number of gluten-free menu items. As public awareness of gluten-free health issues increases, the opportunities for a chef with a health conscious culinary focus increase. More and more restaurants will be looking for chefs with culinary expertise that includes the ability to ‘think outside the box’ when it comes to preparing gluten-free meals.

Alternatives to Wheat

Two new wheat alternatives, amaranth and quinoa, have recently gained popularity in culinary circles. They’re not actually new, however; Aztec farmers grew amaranth, currently known as the ‘ancient grain with a future,’ and the Incan civilization cultivated quinoa. Both alternatives, which are not actually grains, are considerably higher in nutrient value than wheat and can be ground into flour and used in recipes, with some modification, in place of wheat flour.

Be the Chef

If you’re interested in using your culinary skills to create new and inventive dishes for the more than two million Americans who require a gluten-free diet, now is the time to get your culinary degree. Prepare yourself to fill the increasing number of chef positions in restaurants that have seen the wisdom of including gluten-free options on their menus.

Sources

Hormel Foods
MSNBC

About the Author

Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.

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