From soy sauce and salad dressings to baked goods and beer, there’s a gluten-free free-for-all going on, as more foods compete to meet consumer demand.
“Over the last 10 years there’s been an explosion of gluten-free products,” said Shelley Case, a registered dietitian specializing in celiac disease and the gluten-free diet. Her newest book, “Gluten-Free: The Definitive Resource Guide,” will be published in July.
According to market research firm Mintel, gluten-free food sales jumped to 6.5 percent of total food sales in 2015, from 2.8 percent in 2013.
It’s the golden age for gluten-free. Food companies are creating better tasting and more nutritious products. Restaurants are paying more attention to gluten-free menu options.
At Cooks & Soldiers, a gluten-free menu features a classic Basque omelet with onion and potato. South City Kitchen serves gluten-avoiding guests smoked pork chops with charred Vidalia onions, kale and a sorghum glaze. The Iberian Pig tempts diners with foie gras on gluten-free waffles with berries and a maple syrup glaze.
“It used to be people with celiac would take anything even if it tasted like a cardboard box,” Case said.
“Now, it’s a very positive thing,” said Laura Marchese, who was diagnosed with celiac disease eight years ago. “I rode the wave of gluten-free starting at the bottom.”
Not confusion-free
Gluten must be limited to 20 parts per million in order for foods to be labeled “gluten-free,” according to the U.S. Food and Drug Administration. But the FDA does not regulate the terms “gluten-friendly” or “gluten-wise.”
“These misleading terms indicate the company can’t guarantee a product is gluten-free, but they want to capitalize on the demand,” Case said.
It’s estimated 25 percent of Americans seek out gluten-free options. But, an estimated 3 million with celiac disease must totally avoid gluten-containing grains such as wheat, barley and rye, because gluten damages the lining of their small intestine.
“You can’t just take the croutons off a salad,” said Marchese, who is studying to be a registered dietitian. “Restaurants have to avoid cross-contamination by using separate cookware and ingredients. It’s a full-time gig when you have celiac disease to make sure foods are truly gluten-free when eating out and shopping, because there’s so much sleuthing involved.”
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