The Basics Of Eating Gluten-Free

So you’re looking to go gluten-free, but don’t know where to start? Let us break down the basics for you.

What’s gluten?

It’s a protein found in grains such as wheat, barley, rye and a cross between wheat and rye called triticale. People with celiac disease typically avoid eating gluten because it can damage their small intestines. Some people have gluten sensitivities and others just avoid gluten as a lifestyle choice

How do I know if something is gluten-free?

Check the label, the FDA now requires any foods labeled gluten-free to meet specific             requirements. You can learn more about those specific requirements by going to the FDA page on gluten-free food labels:

What should I definitely avoid?

Some of the ingredients that you should stay away from include barley, rye, triticale, wheat, durum flour, farina, graham flour, kamut, semolina and spelt.

I’m going to Bravo! for dinner, what should I do for gluten-free options?

We offer a gluten-free menu, and not just salads, gluten-free PASTAS! And trust us, every dish on there is just as tasty as the rest of our menu. Ask your server to see the GF menu and inform them of any other dietary restrictions you may have. Here are a few of the GF dishes we offer:

Pasta Pomodoro with Chicken
Pasta Pomodoro with Chicken
Pasta Verduta
Pasta Verduta
Pasta BRAVO!
Pasta BRAVO!

Anything else to know?  

Be aware of cross-contamination, and if a product is labeled “wheat-free” it could still have gluten.



Gluten and Food Labeling: FDA’s Regulation of “Gluten-Free” Claims

Gluten-free diet

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