TITLE

Going Gluten-free at UConn

AUTHOR(S)
KING, PAUL
PUB. DATE
August 2011
SOURCE
FoodService Director;8/15/2011, Vol. 24 Issue 8, pS6
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article discusses foodservice operators' addition of gluten-free items to their menus. An overview of the gluten-free menu designed by Robert Landolphi, culinary operations manager for Dining Services at the University of Connecticut, is given. Gluten-free is the basic diet for people who have celiac disease needs. Goods that have gluten include barley, triticale, wheat and malts.
ACCESSION #
64401166

 

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