Until I read the article in today's New York Times, I had no idea how many people are limited to gluten-free diets.
"Celiac disease (is) an autoimmune disorder affecting about 1 in 100 Americans that can cause serious problems if even a bit of gluten is ingested."
One in a hundred!? Yikes! That means that, at any given moment, three million Americans are looking for a tasty gluten-free bite. So today's article on restaurants that have worked hard to make good-tasting gluten-free food offers hope to those people suffering with celiac disease.
And a mea culpa here: I am one of those ignorant food writers who have been known to ridicule gluten-free cakes, breads, and pastas when I taste them. Never again.
I also liked the concise definition of gluten offered in the piece: "...gluten, a protein in wheat, barley, and rye, gives baked goods elasticity. Without it, cakes, breads, and pastries can be leaden, dry and crumbly."
Are there other gluten-free resources out there that you use or recommend?