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Behind the buzz of gluten-free

Published Saturday, March 01, 2008

Gluten-free hitting the mainstream? The Chicago Tribune named gluten-free one of the top ten buzzwords of 2008, and gluten-free products are among the top 10 fastest growing food categories, according to the Celiac Sprue Association. What does this mean for bakers? A lot of potential if you're up to the challenge that gluten-free products present. Gluten, a protein, is found in wheat, barley, rye and oats. Wheat flour is the backbone of nearly all bakery products, so formulating without wheat is a big challenge. “My recommendation is to boldly go where bakers don't like to dare,” says Ed ...

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