Bready machines were piloted at select college and university dining halls in conjunction with the Made Without Gluten Dining program to address the need for gluten-free options. The machines and new program have been well received at Chartwells dining operations at the University of Wisconsin La Crosse, University of Miami, Quinnipiac University, the University of Nevada, Reno, and the University of Maryland, Baltimore County.
The Made Without Gluten Dining program has also introduced new recipes that cater to gluten sensitive customers. Chartwells nutrition experts and chefs from the Chartwells Culinary Network have also created a training program around the recipes about proper preparation and serving techniques when feeding guests with gluten sensitivity. Some recipes include cinnamon French toast, vegetable pakoras, tikka fish skewers with yogurt and pappadams, korma chicken curry and spicy Middle Eastern meatloaf.
"Many commercially prepackaged, premanufactured products have a high price tag and are not affordable for many students,” Michael Lemon, vice president of Culinary Innovations, said in a press release. “With our made-without-gluten batch cooking, students with gluten sensitivity now have many more meal options and are no longer destined to eat at the salad bar every day."