Early Thanksgiving @ The Bistro
May 19, 2016
Bistro Catering – 7 Years in the Making
May 19, 2016

Going Gluten Free

The best book I have read lately: Wheat Belly. This book is challenging my concept of good food.

It all started when Melissa and her family made a switch to eating ‘no wheat’. By definition, wheat contains the binder ‘gluten’, so no wheat means gluten free. The Boyd’s, as us Bistronian’s lovingly call this family, come in after church on a weekly basis. It was a huge deal when they made this dietary change. We had to change with them, because after all, LOVE is food!

We added a GF inscription on our daily menu, invested in GF cook books to learn as much as we could, and we purchased small “color form like stickers“ that you’ll find on our display case, so at a glance, you’ll know what foods don’t contain ‘wheat’ or ‘gluten’. Other customers have even brought me substitute flours to try on their favorites. We even have one staff member that has abstained from wheat for the past 3 weeks and says She definitely feels the difference.

My biggest advice is keep it simple. There are many foods that are naturally gluten free. This is an example of a gluten free meal: Grilled honey mustard salmon, roast potatoes and fresh veggies. We aren’t experts yet, but we are learning. We will keep you posted!