Nationwide restaurants are finally starting to notice that more and more people are paying attention to gluten in products. Case in point: Subway, which is currently testing out gluten-free options, including a sandwich bun and a dessert brownie, in about 700 of its Texas locations.
The bun, which arrives to stores premade, is a combination of corn starch, tapioca, and egg whites. Employees are even instructed to use disposable knives to prevent cross-contamination with products that contain wheat. With the change, Subway is hoping to increase its draw with the one in 133 people who have celiac disease.
The chain is also testing a diabetes-friendly menu in the Midwest, kosher menus in select US locations, and a halal foods menu in Europe. Is it a good move for large restaurant chains like Subway to be more sensitive to medical, cultural, and religious food restrictions?