How to Open a Gluten-free Restaurant
A 2021 survey of gluten-free individuals identified eating out as the most difficult aspect of living gluten free; about 85-percent considered it to be a challenge.1 As awareness of gluten intolerance grows, many food manufacturers have started producing more gluten-free products. The global market is expected to rise from $19.2 billion in 2024 to $33 billion by 2034.2
To keep up with this trend, many restaurants have adjusted their menus to include gluten-free options, while others have opened dedicated kitchens exclusively serving gluten-free food.
This article will outline how to open a gluten-free business in six steps.
Step 1: Determine Your Gluten-free Concept
While gluten-free food service may seem limiting, gluten-free restaurants can resemble virtually any traditional restaurant concept. From pizzerias and burger joints to bakeries, there are various ways to offer gluten-free substitutes with creative ingredients.
Dedicated vs. Non-dedicated Kitchens
After you've determined your type of food, you'll need to decide if your kitchen will be entirely gluten free or if you'll create a gluten-free space on your menu. A dedicated gluten-free restaurant should eliminate all products made with gluten and avoid contamination from outside sources.
Non-dedicated restaurants serve gluten-free items as part of a broader menu. To prevent cross-contamination, it's best to have a separate prep area, use dedicated cooking utensils and appliances for gluten-free cooking, and store ingredients in airtight containers.
Gluten-free Certification
Third-party certifications provide helpful resources for growing customer trust. These include organizations like the Gluten-free Food Program, Gluten-free Food Service, and Accredited Great Gluten-free Kitchens. Each certification maintains rigorous standards and is issued by groups dedicated to helping people with celiac disease or other gluten intolerances. To be certified, you need to source all ingredients from officially recognized gluten-free manufacturers.
Step 2: Understand Your Market
Finding the right location for your concept is essential. Since gluten-free restaurants still represent a relatively small portion of the general population, you'll likely have the most success running a completely gluten-free restaurant in or near major urban centers. Consider age demographics, where people work, and income levels to determine where you'll likely find the largest market.
If you already have a location in mind with a small- to medium-sized market, think about diversifying your menu to include items with gluten while still maintaining your focus on health-conscious foods. Even in smaller cities, restaurants that emphasize fresh, organic ingredients are growing in popularity, making it easier to introduce gluten-free concepts outside of big cities.
Step 3: Conduct Gluten-free Training
Another certification requirement involves employee training. Many gluten-free certification groups offer training courses that teach the essential skills needed for certification. In these trainings, employees will learn how to identify natural ingredients that do and don't contain gluten, verify the safety of items, read food labels, create menu options, and prevent cross-contamination.
You can also develop a HACCP plan to make sure you maintain a safe environment for gluten-sensitive individuals—a vulnerable population.
Step 4: Develop a Business Plan
After you prepare for serving gluten-free guests, you'll want to outline your business plan and plan of operation. Create a description of your business, the market you want to reach, an analysis of that market, a marketing plan, an organizational plan, and finally, financial projections.
Step 5: Find the Right Gluten-free Products and Equipment
In addition to sourcing trusted gluten-free ingredients, you may need extra equipment for your gluten-free restaurant. If it's a dedicated gluten-free kitchen, you may only need airtight ingredient bins, but if your kitchen handles both gluten-free and traditional items, you'll need to ensure your prep equipment is separate or washed with cleaning equipment before use.
Ovens with stones and wooden cutting boards shouldn't be shared, since they are porous and can collect gluten particles. Most metal utensils, pots, and pans can be thoroughly cleaned before making gluten-free recipes, but it's easier and safer to designate separate high-use items for gluten-free preparation. Machines like toasters and mixers shouldn't be used for both, as particles may linger and go over the acceptable gluten limit of 5 to 10 parts per million.3 Make sure to have a clear separation between items for gluten and those that aren't. Dedicated gluten-free fryers, ovens, and pans may help, as well as color-coded utensils.
Step 6: Tips for Running a Successful Gluten-free Business
Now that you've set up your gluten-free business, it's important to remember that many gluten-free customers—especially those with medical conditions—are understandably wary of new restaurants. Help them feel confident in your operation by following these tips:
- Build trust with clear communication: Don't describe items in vague terms like "gluten-sensitive" or "gluten-free friendly." Be open about how you prepare your food and what steps you take to ensure your guests dine safely.
- Maintain training and records: Keep in mind that as you hire new employees you'll need to train each of them on your gluten-free procedures. Documentation is important for protecting your guests.
- Let your imagination shine: There are many alternatives to items with gluten in them. Some naturally gluten-free grains include rice, corn, buckwheat, quinoa, and certified gluten-free oats, and they can be used creatively to make delicious food you customers will enjoy.
- Gluten-free baking solutions: You may choose to bake your own gluten-free bread, but the process can be time-consuming and difficult to perfect. If there are gluten-free bakeries nearby, consider purchasing their goods in bulk to save time and provide more options.
References and Resources
- Challenges Facing the Gluten-Free Community Survey Results & Analysis. Good For You Gluten Free. Accessed April 2025
- Gluten Free Food Market Size – By Product, Distribution Channel Industry Analysis, Share, Growth Forecast, 2025-2034. Global Market Insights. Accessed April 2025.
- Requirements for a Gluten Free Commercial Kitchen. Maninis. Accessed Aril 2025.
- Do Certified Gluten-Free and Celiac-Friendly Restaurants Exist? Good For You Gluten Free
