Gluten-free dishes catch on at Long Island eateries

07/21/2008 | NYTimes.com

More Long Island, N.Y., restaurants are going gluten-free to better serve patrons with celiac disease. Despite the challenges of gluten-free cooking -- such as the concern of cross-contamination and the reliance on pasta dishes for Italian restaurants -- many owners say making the switch is well worth the extra efforts. "We never regretted that decision. We feel good about it," the co-owner of one French-American restaurant said.

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