GET THE
GLUTEN
UT!
In this Q&A, Heather Zook, owner of Sinfully Gluten-Free, explains how to meet the needs—and high expectations—of your gluten-intolerant customers. By Brian Hernandez
In most pizzeria kitchens, gluten flies free, and few give it any thought. However, if you pay a visit to Sinfully Gluten-Free in Dayton, Ohio, owner Heather Zook will make sure there is not a single gluten molecule to be found. No, she’s not a superhero with microscopic laser vision. She’s just serious about gluten-free. We asked Zook, who is also a member of the U.S. Pizza Team, to give us all the secrets to running a successful gluten-free (not just gluten-friendly) operation.
BRIAN HERNANDEZ: FIRST OFF, HOW DID YOU PERSONALLY DECIDE TO BECOME SOLELY GLUTEN-FREE?
Heather Zook: Sixteen years ago, my husband was diagnosed with a wheat allergy. Around the same time my aunt was diagnosed with celiac disease, and I myself am gluten-intolerant. At that time, there wasn’t much available [in terms of gluten-free food], and what was available did not taste good. So my mother and I started playing around in the kitchen and realized, “We need to sell this.” HERNANDEZ: WHY IS OFFERING GLUTEN-FREE IMPORTANT?
Zook: It’s not a trend. Celiac disease is here to stay. Usually, when a group of people go out to eat, the restaurant is decided by the one gluten-free diner in the group. And it’s better if people know you’re a gluten-free operation versus them having to guess and hope you have something gluten-free on the menu.
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