Bodean's founder Andre Blais and executive chef, Richard Coates have worked on removing gluten from the restaurant group's range of BBQ Smoke House Sauces and Rubs - to help cater for a wider audience and help stop the business missing out on a gluten-free market, which is estimated to be worth £519m by next year.
Now all meat dishes - with the exception of the group's chilli con carne and those including a bun, such as sandwiches and burgers - are wheat and gluten-free.
The five-strong restaurant group's resident beer Brewdog Vagabond is also gluten-free.
Bodean’s founder Andre Blais said the move had come from a desire to make its KC-style barbecue available to as many diners as possible.
"Most barbecue sauces contain a hefty heap of breadcrumbs which are used to thicken and bind, but instead we use a corn starch to cut this element out. This way our sauces retain their bold barbecue taste, but lose the gluten," he said.
Bodean's intends to make the most of its new offering by selling bottles of its sauces and rubs to diners to take home with them. The products are also being stocked in Selfridges and will soon be available to buy online.