January 14, 2011 - 5:16pm
What do you think about this? CNN reports that Subway is testing a bun made of egg whites, corn starch and tapioca starches for customers with gluten sensitivities at 700 outlets in Dallas and East Texas. The sandwich chain is also offering a gluten-free brownie for dessert. The brownie is made of potato starch, cocoa and sugar.
“Gluten-free is something on the radar,” said Les Winograd, Subway spokesman. “There are number of people at Subway who are particularly interested in gluten-free items for their own particular digestive needs. It’s not something that’s unusual to us.”
With Subway exploring a wheat-free alternative, is this a sign that major food chains are paying more attention to gluten sensitivities such as celiac disease?
Scott Adams, founder of celiac.com hopes so. “Increasingly, restaurants are paying more attention to people with celiac,” he said, also listing Outback Steakhouse, Bonefish Grill and P.F. Chang’s.
Are you seeing restaurants where you live making changes?