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By Keri Lijinsky
Founder and Owner
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Adopting a gluten-free diet has become increasingly popular, driven largely by wellness trends. But it may often be forgotten that for people with celiac disease or a medical sensitivity, it’s a necessity.
As gluten-free has gone mainstream, this distinction has become blurred. People who need gluten-free food tend to feel they are asking for too much.
Rather than expecting quality, we have learned to be grateful for any option at all, however inferior it may be.
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This isn’t a niche concern. Research published in medical literature has estimated that celiac disease affects around 1 percent of Americans, with some cases going undiagnosed.
There is also an unknown number of people with food sensitivities that go undiagnosed or misdiagnosed. Symptoms are either not being recognised or are being linked to another health condition.
This implies that there are millions of people for whom avoiding gluten isn’t a choice, and some of them might not even be aware of it.
Gluten-free food does exist in the market, and it has made leaps and bounds in the past few decades. The concern is that the high-quality options are still not as widely accessible as they should be.
Safe Food Should Not Be a Luxury
Even with gluten-free food being mainstream, it remains cost-prohibitive for many households in need of celiac-safe options.
A 2025 study in The Journal of Allergy and Clinical Immunology found that gluten-free bread cost an average of $0.52 per ounce, compared with $0.20 for regular bread, in an analysis of five Midwest grocery-store websites.
Because of this, some people may continue to eat food that can cause physical damage to their bodies, or opt out entirely. A medical condition does not discriminate by income, so safe food should not be a luxury only some can afford.
Hospitality businesses should remember that people with food sensitivities are not alone. They often eat out with a group that may choose another establishment with safer options and higher quality.
I understand that higher ingredient costs, fear of waste, and the challenge of safe preparation may be why businesses hesitate when it comes to investing in high-quality gluten-free offerings.
However, food establishments could be rewarded with more business if they give adequate attention to their gluten-free options, rather than treating it as a tick-box exercise. Customers simply should not have to sacrifice taste or choice when eating out.
A Mindset Shift
Fixing this starts with a simple mindset shift. Gluten-free options should be built into menu planning, not added as an afterthought.
Most high-end restaurants incorporate gluten-free options into their menus, but some do better than others when paying attention to the quality.
Businesses should invest in safe preparation, such as dedicated spaces or equipment. And gluten-free dishes should meet the same quality standards as any other dish.
With these provisions in place, customers feel safe coming back, spending money, and even recommend the venue to others.
I can say from personal experience that a restaurant will be ruled out entirely by a family or group if it doesn’t meet certain menu or safety expectations.
Meeting these requirements gives people a reason to come back, providing not only a financial benefit for businesses, but also cultivating trust and loyalty with customers, creating a positive social return on investment.
Not a Trend, A Necessity
Access cannot depend only on individual businesses absorbing extra cost. According to the Annual Report to the Parliament on Celiac Disease, in countries such as Italy, people with celiac disease receive government support to offset the cost of gluten-free food.
U.S. policymakers should consider similar options for their people and offer subsidies or other support. Gluten-free food is a public health issue, not a lifestyle preference.
The payoff for taking gluten-free needs seriously would be significant at a societal level. More competition and research could lead to better health outcomes as higher-quality and lower-cost options make safe food more physically and financially accessible.
People who need gluten-free food could eat out with their loved ones without fear or compromise. Businesses that make the gluten-free community a priority could attract more loyal patrons.
To be clear, the goal isn’t to make everyone gluten-free, but rather to guarantee that those who need to be aren’t excluded.
I urge hospitality businesses to view high-quality gluten-free options as the standard. Policymakers should provide services that make it more affordable, especially for those who medically need it.
Since demand from guests can drive change, I encourage diners to ask the places they love for better options. For some, gluten-free is a trend. For millions of others, and their households, it is a necessity.
It is high time we started treating it like one.
Catherine (Keri) Lijinsky is the founder and owner of Sweet Crimes Gluten-Free Bakery & Test Kitchen on Capitol Hill. All views are her own.
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