Goodbye Gluten

Holaday, Susan
March 2011
FoodService Director;3/15/2011, Vol. 24 Issue 3, p34
Trade Publication
The article focuses on the gluten-free meals at the University of Connecticut (UConn) in Storrs. UConn started making gluten-free meals when the wife of the university's culinary operations manager contracted celiac disease. With the awareness that several people in UConn may be suffering from a similar fate, it was decided to add gluten-free items into UConn's dining program. All university food outlets are offering at least one gluten-free entre�.


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