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The study was small but shone light on an odd acronym that may soon become part of the common parlance. They are poorly absorbed by the small intestine, and the fermentation process from all that bacteria in the digestive system can create symptoms such as gas, bloating, diarrhea, and fatigue.

Sound familiar? But I add another consideration. There is emerging evidence in animals that a protein in wheat called amylase-trypsin-inhibitor ati is very capable of causing some degree of intestinal inflammation. The jury is still out for humans. Those who condemn the new varieties of wheat argue that too much experimentation took place before government guidelines were set. And probably the most influential change is the composition of bacteria that live within us, the microbiome.

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How Two of America’s Best Chefs Became Trailblazers in the Gluten-Free Food Movement

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Nutrition 101 : How to Eat a Gluten-Free Menu

By Aimee Lee Ball Recently a market research group called Mintel International did a study about gluten-free foods and beverages, noting a need for innovation. Which begs two questions: Why gluten? And why now? The U.

Food and Drug Administration, in contrast, requires that food products that are labeled gluten-free contain no more than 20 ppm of gluten. Among food and beverage product introductions worldwide, gluten-free claims continue to rise, though not as steeply as in to , reports Innova Market Insights.

And in , Given the popularity of the gluten-free lifestyle among Millennials, many of whom are starting families, the relatively large proportion of gluten-free claims in the baby and toddler segment comes as no surprise. Crackers led this list, followed by pasta, bread, cereal, chips, baked goods, cookies, dairy, condiments, and pizza Ingredion Both established companies and start-ups have responded by rolling out gluten-free cracker lines.

Depending on the flavor, these crackers include a wide range of ingredients, such as brown rice flour, corn flour, gluten-free oats, potato starch, millet, and various seeds. Everything bagels have multiple toppings to enhance flavor, such as poppy seeds, caraway seeds, onion flakes, pretzel salt, pepper, and garlic flakes. Many new gluten-free products leverage the popularity of authentic ethnic cuisine, especially Latin American.

Leonardo Cotter, the founder of Craize Maize Crafters, drew inspiration from both Venezuela, where he grew up, and Europe as someone of Romanian descent. Arepa, a staple bread of Venezuela and Colombia, is a fried or baked cornbread patty made with maize flour. While there are now many Venezuelan restaurants in U. Striving to make a clean label, gluten-free product that would resonate with contemporary consumers, Cotter developed a non-GM corn flour while spending time in Italy.

He later came up with a proprietary patented toasting process that allowed him to create an almost paper-thin but rigid maize crisp.

This Gluten-Free Thing Is a Really Overblown Fad!

The crackers, which are packaged in plastic tubs to ensure crispness, are sturdy enough to hold any topping, but are also delicious eaten alone as a snack, Cotter maintains. The wife of a now-retired Bolivian diplomat, Lazcano founded her company in as a way to help the indigenous farmers who produce Royal Quinoa and had been living in extreme poverty. She then contracted with a group of Bolivian farming families that had just received organic certification for their quinoa. The firm also makes six varieties of quinoa pasta, including its newest product, organic elbows, plus organic fusilli, organic macaroni, organic shells, organic orzo, and organic spaghetti.

Although quinoa is an ideal ingredient nutritionally because it is naturally gluten-free and high in protein, this ancient grain can be challenging to work with, notes Lazcano.

This Gluten-Free Thing Is a Really Overblown Fad! | HuffPost Life

Andean Dream uses organic white rice as the binder in both its cookies and pastas. The effort is certainly worthwhile, however, as the market for quinoa products continues to explode. The unforeseen growth of products that just happen to be gluten-free is another. The movement is excavating dishes out of mildewed cookbooks, raising obscure ingredients into the commonplace and giving rise to a generation of children who will, in 20 years, post nostalgic videos about dehydrated vegetable crisps.

You can see its quiet influence on menus throughout the region.

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Brittany-style buckwheat crepes and Provencal soccas, or chickpea-flour crepes, have become naturalized citizens of the Bay Area. Every pastry shop in town has put forth its own version of the financier, an almond-flour cake. You can spot the unintended effect of the gluten-free movement on ready-to-eat popcorn brands, which were as thick on the ground at the Fancy Food Show as kale chips and coconut waters. Like the popcorn makers, Sarah Wallace, co-founder of Berkeley company the Good Bean, started her line of roasted chickpeas, protein bars and chips in based on a common street snack that she grew up with in India.