Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected]
For people with celiac disease, ingesting just a little bit of gluten (a protein in wheat, barley, and rye) can mean serious problems.
And when it comes to finding restaurants aware of the auto-immune disorder that, according to the New York Times, affects about 1 in 100 Americans, those who are gluten-averse may be having an easier time than they did, say, five years ago, but more understanding doesn't necessarily mean a better dining experience.
What's a restaurant's responsibility when it comes to gluten-free products? I asked several Valley chefs and restaurateurs and this is what they had to say.
