Eat/Drink: No grain, no bloat: gluten-free mission


Gluten-free diets are growing in popularity and more restaurants are changing their menu to cater for the trend.

The diet excludes the protein gluten (found in grains like wheat, barley and rye) and is essential for sufferers of coeliac disease, but there is a wave of people switching to it due to gluten sensitivity or for a "healthier" meal plan.

That's what Pierre Sande owner of Restaurant 317 in Parramatta found.

"We changed the menu about six years ago after a family member was diagnosed with coeliac disease and it [the diet] has become really popular," the Rosehill resident said.

"Our menu is 90 per cent gluten-free and the customers say the food is very flavoursome."

"They find that gluten-free pasta is less bloating."

Coeliac Australia estimates a staggering 80 per cent of Australians are still undiagnosed, which means that about 330,000 people may have coeliac disease and don't know it.

After introducing gluten-free foods to his diet, Mr Sande said he felt less "bloated and more relaxed".

"I'm also a lot more active and not as physically tired," he said.

Restaurant 317 has teamed up with Robert Oatley Wines to host a four-course food and wine matching dinner on July 23, from 7pm. Bookings: 1300 317 317 or bookings@317.com.au.

Other gluten-free restaurants in western Sydney:

Baulkham Hills and McGraths Hill:Millone's Ristorante & Bar has grains-free pizzas, pastas and a risotto.

Penrith:King Henry’s Court Restaurant offers a lot of options including breads, pizzas and several main meals.

Rouse Hill: Middle-Eastern restaurant Meze Me has some gluten-free options including main meals, falafels and desserts.

Seven Hills:Lily’s Restaurant, Bar & Function Centre can make all its main meals and the risottos gluten-free upon request.

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