Gluten free

Discussion in 'Professional Chefs' started by spritzer, Oct 30, 2005.

  1. spritzer

    spritzer

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    hey, I am a chef at a gold plate award winning " gourmet" cafe in perth australia, we are a member of the coeliac society of australia, we do alot of gluten free things like, lasagne, pasties, crepes, cakes etc, there seems to be a demand for gluten free cooking well here in australia anyway i was just wondering if its the same in the rest of the world?
    cheers
    spritz
     
  2. harpua

    harpua

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    I think in California it is growing in popularity. Almost EVERYTHING packaged has wheat in it, but there are many people starting to ask for gluten and wheat free products. It is just so heavily consumed in this country, I can't imagine how many people are unaware that they are allergic to it. I'm always pleasantly surprised when something is gluten free.
     
  3. sucrechef

    sucrechef

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    There is an store near me devoted entirely to gluten-free products and I was hired by a manufacturer (on a project basis) to help modify some of their gluten-free items so that they would taste better.
     
  4. spritzer

    spritzer

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    thanks for the replies.
    spritz