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Are gluten-free restaurants really ‘gluten-free’?

Team CPL

In today’s world, there is a growing need for gluten-free cuisine. Dining establishments, such as cafes, restaurants, and lodging facilities, are incorporating gluten-free choices into their regular menus. One crucial question remains, though: Are these meals really gluten-free, or is this only a marketing gimmick?


The real difficulty is locating businesses that prioritize strict food handling practices over simply making money off of a fashionable term.


What is gluten-free exactly?


The US Food and Drug Administration (FDA) states that until a food's gluten concentration is less than 20 parts per million (ppm), it cannot be marketed as gluten-free. Many eateries fail to take these important precautions. A gluten-free cafe menu is useless without the right procedures and training, and it can seriously endanger the health of people who actually require it.

Safe, really gluten-free dining requires more than just switching out ingredients; it also takes a commitment to knowledge, prudence, and ethical cooking practices.

The risks of the mislabeling of gluten-free foods


  • Severe gastrointestinal distress

  • Brain fog and fatigue 

  • Damage to the small intestine (in celiac disease)

  • Nutritional deficiencies

  • Skin reactions

  • Joint pain and inflammation

  • Mood disturbances

  • Weakened immune system


For those impacted, safety is more important than preference, thus restaurants who advertise that they have gluten-free options must make sure the right procedures are followed.


Recent discoveries: labels claiming to be gluten-free are being examined


An increasing number of research is shedding light on the hidden risks associated with eating gluten-free. A significant percentage of items labeled as gluten-free really contain gluten, according to studies, therefore the issue is not exclusive to any one nation but rather is a worldwide one.


Sahil Pandita, co-founder of Crazy Plant Lady Cafe, knows this struggle all too well. He knows firsthand how hard it is to obtain truly gluten-free cafe cuisine in India because he has gluten sensitivities. Here, allergen labeling guidelines are still erratic, and gluten-free dining is still a relatively new idea.


At Crazy Plant Lady Cafe, Sahil has made it his personal mission to make gluten-free dining not just safe, but enjoyable. He isn’t just running the cafe from the sidelines—he’s personally involved, taste-testing every single gluten-free dish to ensure it meets the highest standards. Why? Because if he wouldn’t eat it himself, no one else should have to. If you ever spot him enjoying a gluten-free pizza, rest assured—he’s not doing it for social media. He’s making sure it’s legitimately gluten-free and delicious. Yes, we affectionately call him our “lab rat”, but only out of love!


At Crazy Plant Lady Cafe, gluten-free means more than just safety. It’s 'Sahil-approved', indulgent, and crafted to delight. Our philosophy? If Sahil can eat it without a second thought, so can you.


gluten free spaghetti at crazy plant lady cafe ahmedabad

Why do so many restaurants miss the mark?

Many restaurants, cafes and hotels genuinely want to provide proper gluten-free options. In reality, they’re often unprepared and unaware of the challenges of ensuring those dishes are truly safe.

The gluten-free cafe concept is still widely misunderstood in the food industry.

We've seen trained professionals at fine-dining establishments confidently offer "gluten-free" options, only to suggest a cheese platter with crackers moments later. Some still confuse gluten with lactose, assuming that a dairy-free dish must also be gluten-free.


And then there's the "just remove the bread" mentality. A well-meaning server might suggest a guest simply pick the croutons off their salad, unaware that even trace amounts of gluten from a shared prep station can trigger severe reactions in someone with celiac disease.


Finding the right ingredients can be extremely difficult. Oats? Naturally gluten-free. Oats from a standard supplier? Likely contaminated with gluten. Sauces, seasonings, even something as simple as soy sauce—hidden gluten is everywhere.


The reality is, gluten-free dining isn’t just about swapping out wheat-based ingredients—it’s about an entire shift in handling, awareness, and education. And until that becomes standard practice, those looking for safe gluten-free meals will need to keep their guard up, even in the most well-intentioned kitchens.


What is gluten free food?

How can food outlets improve?

Restaurants must adopt a thorough approach to food safety in order to guarantee the authenticity of their gluten-free goods. They must do the following:


  • Source Certified Ingredients: Source your orders from reliable suppliers.

  • Prevent Cross-Contamination: Use different equipment and cooking surfaces. Even a communal grill or toaster might be dangerous.

  • Train Staff Thoroughly: Educate both kitchen and service teams on what gluten is, how to handle gluten-free orders safely, and why even small traces can cause severe reactions.

  • Implement Clear Labeling: Ensure accurate allergen labeling on menus and ingredient lists to prevent misunderstandings.

  • Establish Strict Preparation Protocols: Dedicate specific prep stations, color-coded utensils, and separate dishwashing procedures for gluten-free items.

  • Communicate Transparently with Guests: Be honest about what is and isn’t safe, and never label something gluten-free unless it meets strict standards.

  • Regularly Audit and Improve Processes: To uphold best practices, perform regular kitchen inspections and collaborate with professionals in the field.


The takeaway

It is imperative—not merely a duty—to guarantee that gluten-free food is genuinely safe and uncontaminated. To avoid even unintentional gluten exposure, every restaurant or retail establishment that serves gluten-free food must take particular care during handling, storage, and preparation.


Awareness and diligence continue to be the strongest defense against health dangers for people looking for gluten-free meals. Understanding food safety practices, asking the right questions, and choosing establishments that prioritize strict gluten-free protocols can make all the difference.


Businesses that prioritize transparency in sourcing, rigorous food safety measures, and staff training can build trust with customers and provide genuinely gluten-free options—ensuring that dining out remains not just safe but also enjoyable for everyone.


 

Compiled by Sneha Prasad for Crazy Plant Lady Cafe, Ahmedabad

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