Quote:
Originally Posted by Ms Ooh La La
Our griddles are heated and kept to a constant 440 degrees F. Any gluten residue is burned off. We use a different T trowel to spread the gluten free crepes. I specialized as an allergy nurse for 9 years and take food allergy and intolerance very seriously. My staff is properly trained and informed as to this important issue. We look forward to serving you a delicious gluten free crepe and we are equally careful about our serving ice cream to those who have nut allergies.
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With My wife I have learned that the idea of burning off gluten residue doesn't always work. This has caused us grief a few times in our own home, as well as restaurants. A burned piece of batter, is just as dangerous. Things like griddles etc. always need to be cleaned and wipe down to remove any and all crumbs.
05-31-2012, 12:36 PM
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