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Among the crowded ranks of healthy food trends — quinoa, farm-to-table, whole whole grains — one food category is growing into a genuine, industry juggernaut: gluten-free.
Once confined to specialty health stores and bakeries, the category is fast becoming mainstream, with more gluten-free foods available at more retailers. Subway is road-testing a gluten-free brownie and roll for sandwiches at select Texas restaurants, with plans for a more testing in an Oregon city.
General Millshas expanded their line of gluten-free foods to include boxed cereals, such as Chex.
P.F. Chang's China Bistrooffers an extensive gluten-free menu.
Whole Foods Markethas a wide spectrum of packaged gluten-free products, including 30 varieties of baked goods made at a gluten-free facility in North Carolina, and then shipped across the country.
And the variety is expanding beyond baked goods and pasta, usually the most relevant gluten-free categories. Retailers sell baby food, condiments, desserts, pizza, and seafood entrees, all without gluten.
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