There is good news for foodservice menu-planners jumping on the gluten-free bandwagon to meet growing consumer demand for gluten-free menu options. Explains the American Egg Board, “Eggs in the shell are naturally gluten free.”
This is important to foodservice operators as a Gallup Poll tells us that 1 in 5 consumers is choosing to eat gluten-free. Gallup explains, “The prevalence goes well beyond the roughly 1% of Americans with celiac disease, who have a serious medical reason to avoid gluten.”
Eggs in a gluten-free foodservice menu
Besides being free of gluten for the casual gluten-free foodservice customer, eggs are designated safe for those with celiac disease who must be strict about gluten-free eating, according to the Mayo Clinic.
If you are looking to expand your gluten-free foodservice menu fare, eggs could be a crucial ingredient in recipes for baking, entrees, and more.
Eggs in gluten-free foodservice baking
Eggs replace some of the protein essential for developing mouth-watering gluten-free breads, cakes, cookies, and other baked goods. This is important because many gluten-free flour formulations are naturally lower in protein. Gluten is, after all, a protein.
Research at Kansas State University, led by Fadi Aramouni, PhD, revealed that adding eggs to gluten-free baking yields rolls with better crumb, deeper color, and greater volume, with “better overall quality.” Learn more about eggs for gluten-free baking in the Davidson's Safest Choice blog post, Eggs: A crucial ingredient for gluten-free baking.
Eggs as the center of the gluten-free entree
In formulating new gluten-free entrees, try featuring eggs as the center-of-the-plate building block. With their protein and comfort value, eggs can replace the satisfaction many guests might get from traditional, gluten-laden breads and pastas. For example, you might try some of these popular foodservice recipes:
- Baked egg in potato nest recipe
- Huevos Rancheros recipe
- Broccoli-carrot frittata recipe
- Baked eggs with kale, mushroom, and tomato recipe
Or, make a classic omelet and use “sandwich” fillings, and let the egg omelet substitute for bread. Davidson's Safest Choice pasteurized shell eggs, which have earned the ACF Seal of Approval for culinary performance, are versatile enough to follow your own culinary imagination as you invent gluten-free foodservice fare.