Some of the best ideas for gluten-free menu items, ingredient substitutions and preparation methods can come from conversations with your customers. Opportunities for collaboration are everywhere: From the college student who found a great flourless chocolate cake recipe to share to the 80-something CCRC resident who can teach the chef a thing or two about the perfect gluten-free binder for meatloaf. When the foodservice team is enthusiastic and accessible, gluten-free eaters will ...

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