More restaurants are recognizing the need for gluten-free options. According to a new report from Technomic, a foodservice consulting firm, the number of menu items labeled as “gluten-free” increased by 61% between 2010 and 2011.

The boom comes as more individuals go gluten-free for celiac disease, gluten sensitivity or other health-related reasons.

Despite this increase, 25% of individuals following a restrictive diet or living with someone who does believe that dining out is still a challenge compared to eating at home, the report noted. In addition, of all the consumers polled, 73% said they want restaurants to provide clear information about menu items, including potential food allergens.

To read more about this report, see the article on MediaPost News.

The National Foundation for Celiac Awareness (NFCA) encourages all restaurants to complete gluten-free training to ensure the safety of celiac and gluten sensitive diners. NFCA’s GREAT Kitchens is an online course that teaches core competencies like identifying hidden sources of gluten and avoiding cross contamination.

To learn more, visit GREAT Kitchens.