Gluten Free

Gluten-free foods intended for dietary use can now be analysed reliably for residual gluten by the new R5 enzyme-linked immunosorbent assay (ELISA) system.

Some major problems of gluten analysis (sensitivity, specificity, reproducibility) can be solved by the new method. Gluten-free cakes work very well. They are very light and delicious.

Wheat flour alone is found in thousands of products. Any product containing even tiny quantities of gluten must be totally avoided by people with coeliac disease; it is not a matter of a tiny amount won’t harm?.
 
Wheat and wheat products are often used as thickeners, stabilizers, and texture enhancers in foods. Wheat is more forgiving, Beach says, and you can add more water or flour as needed, but with gluten-free flours, adding more water or flour really changes the chemistry of the formulation. The product also is more time-consuming to work with.

Celiac disease (also known as gluten-sensitive enteropathy or celiac sprue) is a condition of the small intestine. Gluten, a substance found in wheat, barley and rye, reacts with the small bowel, causing damage by activating the immune system to attack the delicate lining of the bowel, which is responsible for absorbing nutrients and vitamins.). 

Celiac is a digestive disorder in which the body is unable to properly absorb gluten. Wildfire's Director of Training, Ruth Hayden says, "Our system of checks and balances assures our guests that every plate served will be checked by the chefs and managers.