Chow Bella

What's a Restaurant's Responsibility Regarding Gluten-Free Items?

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.

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Laura Hahnefeld
Contact: Laura Hahnefeld