Options Grow for Gluten Intolerant

As the number of people diagnosed with celiac disease has risen dramatically in the United States to an estimated one in 120 people, so have the variety and availability of products that make cooking or eating gluten free anything but medicinal. In mainstream grocery stores, restaurants, airplanes, bookstores and cooking classes, gluten-free food is fast becoming the rule rather than the exception. And it's all because of a little marketing maxim called demand.

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