Gluten-free diet is now catching-up with food trends as the platter has moved beyond celiac patients to the health conscious diners. Nevertheless, what is reported out in an article by the Washington post is the availability of gluten free foods, recipes, gluten-free ingredients and gluten free, gourmet foodstuffs.
The whole point is that customers are not only recognizing the need of gluten-free foods but also the push the needs of gluten-free foods to be high in flavors. Facts provide that airlines, restaurants and holiday avenues have introduced the gluten element in the meal.
What is commendable in the efforts of producing healthy gluten-free foods is that it caters to a large audience and by the innovation of chefs, food writers, bakeries, food industry gluten-free has become a signature statement on the face of gourmet foods.
Pasta, pizza bread, pudding, jam, marmalade, herbs and spices, vinegar, selected seafood, cereals, gluten-free sauces and non-gluten soya products, milk, cheese and free range eggs have all stood-up to give the gluten foods a run for their money.
