"For guests with gluten sensitivities, Boston Market will also bring back poultry gravy formulated without products containing gluten to its restaurants by end of February 2011." (h/t Emily K. at Triumph Dining)
photo © 2008 thebittenword.com | more info (via: Wylio)Well. That's interesting.
I wonder how/if they will make it known in the restaurants that the gravy has been switched over to the gluten-free recipe. I wonder if the general public will notice. Personally, I won't be comfortable until I have interrogated the manager. Even then, it requires a fair amount of trust to take the plunge into the gravy pool. Aw man, now I want a gravy pool, gluten free of course.
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