Restaurant Equipment: How to Handle Gluten Allergies

In the last five years, you’ve probably seen a dramatic increase in the number of restaurant customers you have that are avoiding gluten.

Some of them simply don’t like it, and others have a life-threatening reaction if they eat it. As a restaurant owner, you want to be able to accommodate your guests.

However, knowing how to properly choose and use restaurant equipment to handle gluten allergies can be a challenge. Here are some tips that can help.

Understand the Types of Gluten Concerns

When someone says, “Do you have anything gluten-free?” they can be asking for a wide variety of reasons.

Perhaps they simply believe gluten is bad for them. Or, they may have actual medical reactions to gluten that may be severe.

Here is a list of the different concerns people may have with gluten:

• Allergies: these range from mild to life-threatening. When someone’s immune system reacts to gluten, they can become very ill. This is the case for those with celiac disease.
• Intolerances: sometimes a food simply causes digestive problems. These folks avoid gluten because they don’t like how they feel when they eat it.
• Specific Diet: Many people are on a gluten-free diet either to treat illness or to better their health.

It’s not particularly important why your guests request gluten-free. What is important is that your staff take it seriously. It could be a life-or-death issue, and too many restaurants make light of it.

As you create routines for special requests, it’s helpful to choose restaurant equipment and processes as if everyone who requests gluten-free has celiac disease. This way, you can keep your guests safe while respecting their privacy.

Creating Gluten-Free Dishes For Your Menu

The easiest way to handle frequent requests for gluten-free food is to have specific dishes already on your menu that don’t use those ingredients.

You will probably want to use specific restaurant equipment to prepare these dishes, as gluten can cross contaminate if the pan was used for another sauce or dish.

Remember, gluten-free means free, as in none. For those with celiac disease, a concentration of even 20 ppm in gluten can make them very ill for days.

As you create gluten-free dishes, scrutinize every ingredient. It’s amazing how many things have wheat or other gluten-containing compound added to them that you would never expect.

Have Gluten Free Adaptations For Normal Dishes

Some restaurants don’t have the space to keep a wide range of gluten-free dishes on the menu, especially if those items are not moving quickly each day.

Instead, you can have a way to adapt your usual dishes for a gluten-free request. Again, restaurant equipment is vital – you cannot afford to cross contaminate, and you will likely need a new small batch of whatever sauce, seasoning, or gravy is used.

Prepare your adaptations in advance and train your staff in how to create them. You can look over your menu to see which items are easiest to convert. Again, be careful of ingredients – even a spice mix may have gluten-containing ingredients added.

Have the Right Restaurant Equipment to Handle Allergies

Gluten allergies are not the only special request you’ll come across. That’s why it’s helpful to have specific, clean restaurant equipment set aside to handle allergy requests.

You can prevent cross-contamination without slowing down your kitchen if you have the equipment you need. Are you looking for a new set? We’d love to help. Contact us today for a quote!