In the early 2000’s, the term “gluten-free” began to gain momentum and mindshare just like “organic” and “local” did in the years prior to that. But gluten-free is more than a dietary fad. It’s a way of life.
Today, restaurants have gluten-free options on the menu and grocery stores like the new H-E-B Lakeway have a dedicated aisle to gluten-free products. You can even buy gluten-free Girl Scout cookies. Yep, the Toffee-tastic!
In fact, according to U.S. market research, sales of products with a gluten-free label have doubled in the past four years, rising from $11.5 billion to more than $23 billion.
Most people who live a gluten-free lifestyle don’t necessarily do it out of want but out of need. There are very real illnesses triggered by gluten that can wreak havoc on individuals who suffer from them. Things like celiac disease (an autoimmune disease), gluten intolerance and wheat allergies demand a permanent change in diet.
Goodbye memorized recipes, hello creative dinner hacks.
