The Gluten-Free Diet

Serve Gluten-Free Food Safely

Cafeladeda has been serving healthier food options for over five years. Now more than ever, there is a growing demand for more "Safely Prepared" Gluten-Free foods due to Gluten Intolerance, Celiac Disorder or, Gluten sensitivity. If you happen to have Celiac Disorder then you are at a much higher risk if you come in contact with Gluten. People with this condition cannot eat Gluten because it triggers an immune response that damages the lining of their GI tract. So cross-contamination is quite serious for them!

What exactly does a Gluten-Free Diet mean?

A Gluten-free Diet is one that excludes the protein gluten, which is found in wheat, barely and rye. The purpose of a gluten-free diet is to treat celiac disease. People with Celiac Disease cannot tolerate Gluten, which causes inflammation in their small intestines. However, it has also become part of a new diet fad, many people are going gluten-free to lose weight. A Gluten-Free Diet excludes the protein Gluten. Creating less calorie intake. Today, some 3.1 million people across the United States follow a gluten-free diet. 72 percent of them are classified as "PWAGs" People without celiac disease avoiding gluten. The percentage of Americans who follow a Gluten-Free Diet is more than three times higher than the percentage of Americans with celiac disease, the main medical reason the diet is recommended, a new estimate suggests.

So what do we need to know before we order Gluten-Free from our favorite Restaurants, Cafes, Pizzeria's, and Snack Bars.
All the following are true FDA requirements for gluten-free claims apply to ONLY packaged foods that are subject to FDA labeling regulations BUT, FDS guidance suggests that any use of an FDA-defined nutrient content claim for foods sold in restaurants unless those foods meet regulatory definitions. A gluten-free claim is an avoidance claim and FDA has publicly expressed its opinion (in the Federal Register and in a Guidance Document) that it takes a similar approach to gluten-free claims made for foods sold in restaurants.
If restaurants or other retail food establishments wish to make "Gluten-Free" claims (or the synonymous claims "no gluten" or "without gluten") for any of their menu items, these foods should meet all the requirements the FDA has established for a food labeled gluten-free, including not containing 20 parts per million or more gluten, whether or not the presence of gluten is due to accidental cross-contact occurring in the kitchen.

If restaurants cannot ensure that the foods they prepare fully comply with FDA's definition of Gluten-Free, restaurants should NOT refer to their foods as being "Gluten-Free".
If a restaurant manager confirms that a menu item bearing a gluten-free claim is made with an ingredient prohibited by FDA regulations on gluten-free food labeling, or if any persons sensitive to gluten become sick after consuming restaurant foods claimed to be gluten-free, these cases must be reported to both the overseeing state agency and to FDA (see Consumer Complaint Coordinators listed by the state at

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