I am in the process of learning more about gluten-free foods and celiac disease. I am a sous chef for a catering/personal chef company and we have recently had requests for gluten-free foods. Not having entered this arena before, we are checking out all avenues. We now realize this is a very serious disease and need to know everything that we possibly can before agreeing to the client's request. We have learned alot, both from research and our own dietician, but heard that cookware played an integral part in the preparation of a meal.

Can anyone point us in the right direction on this matter?