A few years ago, I won an entrepreneurship competition and launched a gluten-free “Pi” business, defined as anything that had an outer shell and a filling. That business didn’t survive, but the collective wisdom of its founders did.
Converting your home kitchen so that is safe for gluten-free eaters may seem daunting. Luckily, my Pi team and I did a ton of research to figure out how to create a safe environment in our commercial kitchen. You may need to follow the most stringent practices or feel comfortable with a more lenient approach. Either way, there are some practices that we feel can’t be skipped and we wanted take the opportunity to share what we have learned.