ChiTownZee

Thank you everyone. I wasn't aware there were classes just for this. I've taken two separate food safety courses before, so I think I'll check to see what those places offer regarding gluten and work that into the future if I choose to go ahead and offer anything without gluten. I appreciate all the input. Lisa

I wouldn't expect you or anyone to eat anything I serve that was gluten free or no gluten right now, but I also wouldn't serve anything right now anyway. Like I said, I'm completely new to gluten free and am just starting to research, so I am aware that I have plenty to learn. I just starting looking into it and wanted to start seeing if I could make recipes...

Thank you for the information and links! I have a very small business and it's usually just me in the kitchen, so I think that would help in minimizing contamination risk. And doing something like not cooking anything with gluten when baking non-gluten wouldn't be a big problem for me. I was actually have a flour-less chocolate cake I thought to try...

I wanted to try to make them because I get a steady flow of request for gluten-free desserts, by both people that say they need it, or for their children, spouse etc. I definitely don't want to cross-contaminate anything. I took a food handlers safety manager course and took an exam with the state so I'm familiar with a lot of the risks, but not with the...

Hi, I just wanted to introduce myself before I start with anything else. I don't have problems with gluten, or my family, but I own a small dessert shop/bakery in S. Florida and have always received many requests for gluten free. I've decided to start testing some of our established recipes with different ways of converting them to gluten-free and see what...