In 2008, Panzano chef Elise Wiggins discovered that she was wheat-intolerant, a diagnosis that could have caused her kitchen career to stagnate. But Wiggins, one of Denver's most innovative and progressive chefs, embraced the challenge, altering her diet, experimenting with gluten-free recipes and slowly integrating no-wheat dishes into her menu while educating her kitchen crew and service staff along the way. Today Panzano has four gluten-free menus — breakfast, brunch, lunch and dinner — and no matter which board you pull from, you'll find plenty of hits, including Wiggins's gluten-free flatbread, buns, muffins, pizza crust and focaccia. Still, the star of her gluten-free lineup is the fried Brussels sprouts, the crisped leaves and heads bathed in an apple-cider reduction and sprinkled with pistachios and matchsticks of Granny Smith apples. If there's a goddess of gluten-free, it's definitely Wiggins.