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?

Hi, Terry! Welcome to NeuroTalk!

I don't know anything about Celiac, but I can't bypass my concerns about your post.

Boy, I'd have to caution you to avoid taking advice from laypeople on something this serious. One bad tip could land you in court.

You might be better off making appointments with medical professionals and dieticians who know the specifics of Celiac and the genuine concerns in terms of cookware.

Good luck with your pursuit in this area, it could be a terrific market niche for you!

Terry,

Hello and welcome to NeuroTalk. Nice to see you have come to be with us. You will find a great number of caring members here willing to help others as they are able. Again welcome, looking forward to seeing you around.

Darlene