One of today’s fastest growing new dietary trends is the
proliferation of foods labeled “gluten free” on the shelves of
supermarkets across the country. With the growing popularity of
gluten-free diets in recent years, both the quality and variety
of commercially available gluten-free products has greatly
increased, enabling them to go from a niche market to mainstream
status. For example, Bob’s Red Mill, has been selling gluten-
free grains and flours for more than 30 years, alongside its
traditional gluten-containing varieties. But according to an
article published in the New York Times last year, in response
to the increasing public demand, the company has expanded its
line of gluten-free products to 70 items, and has seen their
sales increase at a rate of 35 percent annually. Hershy Lieber
of The Gluten Free Shoppe in Brooklyn, NY says, “these days it
is easier than ever to be on a gluten free diet since there are
so many more products and sources for gluten free foods.” Gluten
is a combination of two prot