With more patrons with food allergies, restaurants cater to every need ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Lane Turner/Globe Staff “We write the menu so we can remove gluten from almost anything . . . It’s evoked a different style in our cooking,” said Will Gilson, chef/owner of Puritan & Company. Aram Boghosian for The Boston Globe “I can tell you right now that gluten-free doesn’t taste any different. If it did, it wouldn’t be on our menu,” said Carla Pallotta (left), chef/owner of Nebo with sister Christina. Aram Boghosian for The Boston Globe Nebo, an Italian restaurant on the Boston waterfront, serves gluten-free antipasti, salads, pastas, pizzas, and entrees including Buratta pizza (pictured). Aram Boghosian for The Boston Globe Nebo's gluten-free veal dish, Vitello Milanese. Aram Boghosian for The Boston Globe Nebo's gluten-free Misto Fritto, with calamari, shrimp, and smelt. Wendy Maeda/Globe Staff “Being able to provide what guests need and want gives chefs the chance to really make someone happy,” said Monica Glass, executive pastry chef at of Clio. Wendy Maeda/Globe Staff A gluten-free carrot custard is served with carrot sorbet at Clio.