It makes sense for restaurants to make gluten and allergen free choices available. Not because they are trying to be nice, but because they can make money.
Sometimes it’s tempting to play the “parts per million game” in your head when faced with potential cross-contamination.
The National Restaurant Association is meeting in Chicago right now and one of the big topics of discussion is gluten-free menus.
This afternoon we headed to Sweet Sin Bakery in nearby Baltimore to try out their new gluten-free lunch menu.