Chefs are catering to the ever-growing gluten-free crowd by recreating menu items that would normally contain the wheat protein such as pizza, lasagnas and fried foods. As the number of people avoiding gluten increases, restaurants are likely to offer more gluten-free options. "We have done everything we can to please [customers who avoid gluten]," said Lydia Shire, chef and owner of Scampo in Boston. "There's nothing I wouldn't stop at doing."
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