Cardboard. Styrofoam. Starchy. Crumbly. That was how gluten-free foods were once described. But now their taste and nutrition have so improved that the majority of gluten-free consumers are eating these foods for reasons other than gluten sensitivity or celiac disease, according to market researchers. C.A. Diltz, a Dorothy Lane Market employee who suffers from celiac disease, an autoimmune disorder where the body attacks the small intestine when gluten is ingested, has noticed a marked ...

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