I'm happy to learn that Patrick's recognizes the need for this alternative. My mom travels with a package of noodles in her purse. It's a great strategy because often dinner plans are made around the needs of those with gluten concerns. It would be helpful if their menu were to mention how they altered the recipe to work without gluten. Often the absence of gluten dilutes the food value. Is Patrick's making their gluten free items in house or buying them pre-made? If tapioca flour is the alternative the food value declines a great deal.
There is another restaurant in the region soon to open with an emphasis on gluten free alternatives. Imagine a gluten free chocolate pasta with a raspberry melba drizzle. This dish is a dream now but work is being done to create it. Next will be the gluten free Girl Scout Cookie
