Gluten-Free Food Truck

Gluten-free food trucks serve the estimated 3 million Americans with celiac disease plus millions more avoiding gluten, providing safe dining where cross-contamination isn't a concern.

By operating 100% gluten-free kitchen, you offer peace of mind to celiac customers who struggle finding safe restaurant options.

Menu might include gluten-free pizza, pasta, sandwiches on GF bread, tacos with corn tortillas, bowls, and baked goods.

Items price $10-$16 with 60-110 customers daily.

Initial investment includes dedicated gluten-free truck ($50,000-$110,000), separate equipment preventing cross-contamination, commercial kitchen with GF certification, and specialty GF ingredient inventory.

Revenue reaches $130,000-$310,000 annually with 18-25% margins (GF ingredients more expensive).

Target customers include diagnosed celiacs needing guaranteed GF options, gluten-sensitive individuals, parents of GF children, and health-conscious customers avoiding gluten.

Success requires absolute commitment to preventing cross-contamination, understanding celiac disease and customer concerns, sourcing quality GF alternatives that taste good, pricing to cover higher ingredient costs, and building trust within celiac community.

Leading GF trucks often get certified by celiac organizations, maintain transparent communication about ingredients and processes, participate in celiac and health events, and become beloved by community desperate for safe options.

The medical necessity for celiacs creates loyal customer base, though smaller market size than general concepts.

GF trends and awareness expanding market beyond diagnosed celiacs.