How NYC Restaurants Are Approaching Gluten-Free Dim Sum
Restaurants in New York City are finding new ways to make dim sum without gluten. Instead of using wheat flour, chefs are using rice flour or other gluten-free ingredients like tapioca starch. These new wrappers still taste good and look like the original ones. Some chefs also replace regular soy sauce with gluten-free soy sauce or tamari, which doesn't have wheat. This helps people enjoy their favorite dim sum dishes without getting sick. Even some noodle spots are getting creative. Places known for having the best noodles in Chinatown are starting to add gluten-free noodle choices. These can be made from rice, sweet potatoes, or even mung beans. This shows that more restaurants are trying to make their food safe and tasty for everyone.
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