Skaneateles (WSYR-TV) - Within the month, Skaneateles students who are allergic to gluten will be able to jump in line with their peers at lunch time.
Gluten is a protein found in some grains, most commonly wheat. It is the binding agent that holds dough together as it bakes. Dieticians say Celiac Disease and other wheat intolerances are more accurately being diagnosed, which is why there's been an increase of people following a gluten-free diet.
A large variety of pastas and breads on the market are now free of gluten, and many restaurants are offering special menus. Skaneateles School Lunch Director Elaine Crysler says her district is undertaking the difficult effort to go gluten-free because of an increasing trend in students being diagnosed as allergic to gluten or wheat. "It's not just, ok we have gluten free bread, you can have your sandwich on gluten free bread. There actually has to be a procedure as to how to prepare the sandwich," Crysler explained.
Cross contamination with foods that contain the protein is a big concern. The district will need to set up separate preparation areas for the gluten-free meals, complete with a separate set of utensils, to prevent contamination.
Skaneateles has been trying to get gluten-free foods through the door for a couple years now. Crysler says those foods were more expensive and the cost just wasn't in the small district's budget, "but I see as there's more diagnoses and more people that are in need, the prices have come down."
Skaneateles is expecting to start serving gluten-free pizza and deli sandwiches by March 1. Food services will then work on getting more options. If your child is on a gluten-free diet, contact the school's food services director to learn how to participate.
North Syracuse, Liverpool and Baldwinsville are districts that have already developed gluten-free lunch options.
