It's only taken a few short years for gluten-free to break loose from its niche position and grow into a billion-dollar-plus star of supermarket health and wellness. What started in bread/cake/cookie mixes today extends into frozen entrees, pasta and even beer. It's become entirely possible to lead a gluten-free existence. “The number of calls and emails I've received about gluten has gone from one or two a month to one or two a day,” said Leah McGrath, corporate dietitian for Ingles ...
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