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What every restaurant should know about going gluten-free [Infographic]

Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.

April 9, 2013 by Alicia Kelso — Editor, QSRWeb.com

Not only is a gluten-free diet necessary for the millions of Americans who rely on it to stay healthy, it's also becoming more of a preference for those who join them while dining out.

Now, about 20 percent of diners seek gluten-free options before making a decision on where to eat. Additionally, 33 percent of U.S. adults say they want to cut down on gluten or avoid the protein all together.

That's a big opportunity for restaurant operators. However, since gluten is found in wheat, barley and rye, incorporating such a platform is tricky and it can be dangerous.

We asked a few experts for their tips on how to get started. We've also broken down some statistics to underscore how big this industry is becoming. Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.

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Our thanks to the National Foundation for Celiac Awareness and Burke, a supplier of gluten-free meats, for their support in creating this infographic.