Healthy Focus: Gluten-Free

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Recent studies show that the American gluten-free marketplace is comprised of about 21 million people who suffer from gluten-related disorders. This growing population requires that safe gluten-free foodservice options be available. Gluten-free cuisine also just moved from 8th place to 5th place on the NRA’s “What’s Hot Culinary Forecast” for 2014, further proving the high demand for wheat-free meals while dining out.

Our SHAPE team offers resources to help cultivate gluten-free options, such as their new Gluten-Free Guide for foodservice operators that includes recipes, tips and more for establishments looking to go gluten-free.

The pastabilities are endless!
Pasta is still possible for the gluten-free diner. Try these ingredients as excellent alternatives for pasta-lovers.

Zucchini or eggplant
Cut these vegetables into thin strips as a replacement for noodles in spaghetti or into wide ribbons to use as lasagna noodles.

Spaghetti squash
They call it spaghetti squash for a reason. Roasted and pulled apart with a fork, this is a great alternative to wheat-based spaghetti pastas.

Polenta
This cornmeal favorite goes great with classic pasta toppings like marinara sauce, making it a great option to take the place of traditional pastas.

Gluten-free pasta
Sysco offers various gluten-free pastas like wheat-free fusilli, penne and spaghetti. They are made of a rice and corn blend that tastes and feels just like regular pasta.

Quinoa
This superfood is not only gluten-free, it’s packed with protein and nutrients. It’s a great substitute for couscous because it’s similar in texture.