In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.
Contributing columnist and president of the Grain Foods Foundation (GFF), Judi Adams, recaps the highlights from GFF’s grains nutrition panel discussion held at All Things Baking.
It’s about time for gluten-free labeling, says Editor-in-Chief Lauren R. Hartman. Will the confusion that today surrounds the appropriate terminology end?