However, some items can be made naturally gluten-free, like the brownie souffle or cheesecake offered at Irises, said Dionne.
"That's already flourless," she said. "So, we don't have to replace the flour with anything, because it uses no flour whatsoever."
The same can be said for recipes people want to try at home, said Dionne. Also, more and more grocery stores have become conscious of the celiac and gluten-intolerant population and are accommodating by making more room in their aisles for gluten-free items.
"I don't bake from a box, but it's becoming so well-known now that a lot of the cake companies like Duncan Hines and Betty Crocker are making gluten-free mixes for cupcakes, cakes and brownies," said Dionne. "So, now you can go to the store and pick it up instead of having to bake from scratch every time."
"Essentially, they're doing the work for you and making it as close as possible to a recipe with flour in it," she added.
When wanting a night out on the town or a special dessert with coffee, however, McLean said she'd proud to be the only restaurant in a 50-mile radius to be registered with the Gluten-Free Restaurant Awareness Program. The program, overseen by the Gluten Intolerance Group of North America, offers a list of restaurants nationwide that offer gluten-free menus.
"It's a good feeling to be able to offer this to people who are restricted with their diet," said McLean. "I've had customers tell me ours was the first time they've had French onion soup in years or our brownie souffle dessert with the caramel sauce. They're so appreciative and it makes me, as a restaurant owner, feel good that I can provide that service to people."