Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

If You Could Start Any Business....

GlutenFreeManna

Recommended Posts

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Hypothetical question: If you had gobs of money or investors to start a new business that caters to the gluten free community what type of business would you start?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

I would start a fast food chain that is 100% gluten-free. As much as I would also love having a bakery or an upscale restaurant or a specialty store I think that a 100% gluten-free fast food chain is lacking (at least I've never seen one) and would fill a need (convienent and safe gluten-free food fast) as well as potentially cater to the tastes of non-gluten-free eaters in order to be profitable. I'm not sure what type of menu I would have--I can think of lots of different spins however. Instead of just burgers and fries (the buns would just make the food too expensive I'm afraid) gluten-free fast Mexican/texmex like a gluten-free Taco Bell (but better tasting) or a gluten-free fried chicken place (rice flour for breading chicken is pretty cheap) or a gluten-free Chinese place. So maybe I would open several gluten-free fast food chains! Of course they would also have many options for other food allergies/intolerances and have strict training programs for preventing cc of those other allergens. So if someone is allergic to dairy or soy they would be able to order safely as well. Probably not happening in my lifetime, but I can dream right? :D

tarnalberry Community Regular
tarnalberry
Posted

Hah! I want to do this. Well, technically it's expand my current business. I'd like to open a yoga studio (I currently teach out of my house, and there is no yoga in my city, though plenty not too far away). I feel like there's so much specialty stuff in the gluten free area, that I'm just not interested in the whole "do what they do but better" thing.

Good luck, though!

Bakeries, imho, are always nice, especially if they offer some food and I can go there with my daughter and meet friends there for lunch, tea, and some bread to take home.

glutenfreeinminnesota Contributor
glutenfreeinminnesota
Posted

I agree about the 100% gluten-free restaurant...I have this dream as well! My whole family says I should, too bad it's a lot of money to get that kind of thing going. There is ONE that I found in Asheville, NC called Posana Cafe Open Original Shared Link We drove through there on our way to the East Coast and I was SO excited to eat there. There must have been some kind of event as there was literally, zero parking. We drove around for 30 minutes, and left...18 hours from home and we couldn't get in! I was so disappointed...maybe some other time. So I can't say if it's yummy or not, but it seemed to be pretty busy when we drove by 12 times.

moose07 Apprentice
moose07
Posted

I would love to run a gluten free restaurant. Maybe a little cafe/bakery although it would be nice to have a one with food like friend chicken, pizza, pasta dishes.

Strawberry-Jam Enthusiast
Strawberry-Jam
Posted

I would have a restaurant/bakery that had at least two or three allergen-free meals... a lot of places are gluten-free but have cheese on everything, or use vegetable oil/soy flour in things. I would want a restaurant that was gluten-free (and probably MSG-free) AS WELL as having a soy-free and dairy-free menu. Obviously the whole place wouldn't be allergen-free, but there would be good separating practices in the kitchen and cleanliness throughout. And I would have a few sides like mashed sweet potatoes with olive/coconut oil instead of butter or roasted veggies that were okay for most allergies.

Basically a very allergy-friendly place. Hopefully it could cater to those who hardly ever eat out due to fears of CC, or due to there just not being menu items they can have.

tictax707 Apprentice
tictax707
Posted

I'd definitely open up a bakery because that's whatI love to do. But I think I would also start something like being a "baking coach." I would forsee going to people's houses and help them learn to bake stuff, as well as develop the basic fundamentals for understanding how you can tweak any recipe for your needs. Cookbooks are really one sided.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

Fun topic!

I would open a gluten free dedicated BBQ restaurant. We would have smoked meats with bbq sauce, fries, buns..the works!

Here where I live BBQ is HUGE, I have really missed going to the BBQ restaurants.

Jenniferxgfx Contributor
Jenniferxgfx
Posted

Yesterday I was daydreaming about starting a gluten-free vegan food truck. I want portable whole foods that are comforting and delicious. (finger foods, foods in cups, etc) And amazing brownies or some other dessert!

love2travel Mentor
love2travel
Posted

Good question. Part of me would love to be trained to become the executive chef at a michelin-starred restaurant but there is no such thing in Canada plus most high-end restaurants are safe to eat at anyway. And being on my feet all day would kill me. Additionally, I would feel married to my restaurant and as I crave my freedom rather than going the restaurant route, if I physically could do it I would start a lovely small commercial kitchen at our house in Europe where there are tons of celiac people who are yearning to learn how to scratch cook/bake gluten-free. I love to teach culinary classes already so am halfway there. And as part of the job I would grow lots of herbs to use in the classes and sell to restaurants (and have someone do the planting and harvesting as I would be unable to myself). PLUS my husband and I would take English-speaking travelers all over Croatia and be private travel guides. The focus would be foraging for food, truffle hunting, olive oil routes, going to food markets and food festivals, and so on. I already have a group of women from Canada who have asked us to do the above and they said money is no object. :) I was recently asked to do professional food writing so am thrilled.

Until then I will continue being a professional recipe tester, teach cooking and cook fabulous food! :) I can cook just as well as high-end restaurants so there is no need for me to eat out (except on those very rare occasions). Am even dabbling in molecular gastronomy (i.e. sous vide) and charcuterie.

melikamaui Explorer
melikamaui
Posted

I would open a vegan, gluten-free restaurant. I so wish I had something like that near me.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,898
    • Most Online (within 30 mins)
      7,748
    MLucia
    Newest Member
    MLucia
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.