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Gluten Free Menu Vs Without Gluten Restaurants
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I do understand the appeal somewhat of wanting to have the things you've always had just...Gluten free.

But the thing I don't understand is why the idea of a truly Gluten Free restaurant isn't more viable. There are so many wonderful dishes out there that are naturally gluten free and healthy. Plus we've made so many advances in making gluten free recipes why should we have to eat at places that don't take our concerns seriously. Maybe I'm an outlier in regards to this, but I think there are enough true Celiacs and Sensitives(Not posers doing the Gluten free diet) to warrant at least one or two of these places in the big cities or maybe even a chain of them. Yet, I don't see them anywhere and I can't figure out why. We have a few Gluten free bakeries here and there, but why not a full fledged restaurant.

Anyone explain this to me? Because I feel particularly slow or like I'm just missing something obvious.

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I agree with you wholeheartedly!!!!! Hopefully one of these days soon it will become a reality.

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I agree with you wholeheartedly!!!!! Hopefully one of these days soon it will become a reality.

Thanks. I'm actually trying to get one started myself near Baton Rouge or New Orleans but the investors and the like I've spoken with still see it as a diet fad and not worth wasting time or money on. I'm trying to get some research done to show otherwise but I keep feeling like I'm missing out on something since it seems to be viable from the people I've spoken to and I was just wondering if I'm missing some important thing I haven't taken into consideration.

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The bakery I frequent isn't just a bakery. Sure, the primary reason I go is cupcakes, but they make killer sandwiches too. The bakery is 100% gluten free. I love going there because it doesn't involve grilling a waitress, stressing out the whole time and wondering if I'm going to be able to go to a movie after or if I'm going to have to drive like a crazy person to get home before I poop in my Jeep.

I have discussed this with my husband at great length and he seems to think I should open the first gluten free fast food restaurant in our city. I seem to think that he should magically come up with the capital for this. I think it's a great idea, but I think it also has it's flaws.

Here's the first obstacle I see, allergens. Because of the number of additional food intolerance that people with celiac face I told my husband that if I even considered doing such a thing, I would be top 8 allergen free and 100% nut free. (Do I have to include milk seperately? Well it would need to be milk free also.) Well, that just increased my customer base by a lot but boy did I make it a lot harder on myself. All outside food would have to be completely off limits, that means even for staff. Get how hard this is going to be now?

Then to top it all off... there's the perception problem. A year ago I would never have considered eating somewhere gluten free or eating a food labeled gluten free. If I were out buying corn tortillas and saw a gluten free label I wouldn't have known what it meant, but would have assumed that something delicious were somehow missing and bought a different one. It's stupid, but it's there. People don't know what gluten is, many people view it as a fad thing and most view gluten free foods as tasteless. There is such risk in a 100% gluten free restaurant because people will perceive it as 100% taste free. And unless you advertise as gluten free, us celaics won't know to go eat there.

There are exceptions, and I'll point one out. There is a local restaurant called Rodizio. It isn't 100% gluten free, but it is mostly gluten free and always has been. They are very vocal about this recently to attract people like us, but are sure in their advertising to say that they "have always been" so that people know nothing has changed. I think that until we can change the idea that gluten free is taste free there is an inherent risk that all gluten free restaurants are at great risk of failing.

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>clipped< Here's the first obstacle I see, allergens. Because of the number of additional food intolerance that people with celiac face I told my husband that if I even considered doing such a thing, I would be top 8 allergen free and 100% nut free. (Do I have to include milk seperately? Well it would need to be milk free also.) Well, that just increased my customer base by a lot but boy did I make it a lot harder on myself. All outside food would have to be completely off limits, that means even for staff. Get how hard this is going to be now?

>clipped< I think that until we can change the idea that gluten free is taste free there is an inherent risk that all gluten free restaurants are at great risk of failing.

Thank you for that very well thought out answer. I think that maybe part of my problem. Limited mindset. I can see how difficult it would be to handle additional allergens but I don't really think its so impossible, but that might be why it's so prohibitive in concept. As much as I know it would hurt to not be able to do all 8 of the top allergens, I think that would be the point of where it'd be highly suspicious of success. In my own cooking, I've been able to overcome gluten in a lot of things, as well as most nuts, soy and dairy. But eggs are a lot harder since they add so much leavening. Fish and Shellfish would be practically unheard of down here and I think I'll just keep them out in general.

As far as the taste free thing, I tricked a lot of my friends with my earlier (and thankfully still tasty) attempts at gluten-free backing/cooking. A lot of times now, people can't even tell, but you're right. The perception is still there and not everyone is completely open minded. I know of people who are supposed to be 'sources of knowledge' who still think that if it's gluten-free, it HAS to have xanthan gum in it, which I've found often completely ruined the texture of a product. Plus a lot of the flours are kinda bland. Well, thanks again. That does ease my mind in that regard but now I'm starting to becoming bullheaded about making the idea work somehow.

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Gluten is the main offender, and some of the other sensitivities people have are often temporary. Some think gluten intolerance will become an epidemic. It's the super concentrated gluten wheat grown in America that's pushing people over the edge into the intolerant zone. Seems like wheat is bound to become less of a main staple in people's diets. For kids especially, since so many of them are having problems now. I think most people know someone who is gluten free at this point. I think we will see more gluten free restaurants just like we are seeing more gluten free products, especially as the numbers of us increase, and more and more people learn to avoid gluten so they don't develop an intolerance like we have.

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There is a completely gluten-free restaurant in Latham, NY (near Albany International Airport). Here is their menu. http://www.menufeed.com/index.php?id=sherryly

Sherry Lynn's is a gluten-free haven where you can walk in and order anything without a gluten care in the world. They are also excellent handling dairy free. They bake their own breads and rolls. For example, their rolls have dairy but their bread does not so there are always options.

I am fortunate to be able to eat their 2x a week during the summer because work takes me to upstate ny.

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I talked to someone who traveled to Paris recently, and he told me there was an excellent gluten free bakery he tried there. Encouraging :)

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I went to a 100% gluten-free restaurant in Asheville. It took me about ten minutes to decide what to order because I'm so used to not having any choices. :lol: Food was excellent and the restaurant was plenty busy. They're using local, sustainable food too so they appeal to a wider market than just celiac/gluten-free. They bake all their own breads, muffins, and bagels too.

http://posanacafe.com/

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Thanks a lot. This does help me with my own considerations that I need to take into account. I'm going to a Celiac Support group soon and I'll probably bring up the idea with them and see how people react as well. Thanks again for everyone's thoughts. It's been very helpful.

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We have a completely gluten free deli in our small town and it is doing amazingly well! They started out kind of slow, but now they are always packed. They do not allow outside food into the restaurant to maintain the gluten free environment. They are not other allergen free, however. I am just so thrilled that it is here! http://bozemanmtrestaurants.com/

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Thanks. I'm actually trying to get one started myself near Baton Rouge or New Orleans but the investors and the like I've spoken with still see it as a diet fad and not worth wasting time or money on. I'm trying to get some research done to show otherwise but I keep feeling like I'm missing out on something since it seems to be viable from the people I've spoken to and I was just wondering if I'm missing some important thing I haven't taken into consideration.

Maybe you should just ignore the ones that did not believe the and switch to a different persuasion angle. Have you tried making a full menu of many naturally gluten free foods? Did you meet with them? Maybe allowing them to sample some delicious desserts will make them understand that any good food gets sold...period.

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