Gluten Free: Rethinking Snacktime

Gluten-free eating has gained popularity recently.  It’s not for everyone; however, there are specific health conditions that benefit from avoiding gluten.  Gluten is actually a baking term for the group of proteins found in wheat, barley, and rye; the main protein is called gliadin.  Some folks have a genetic intolerance to gluten/gliadin called celiac disease —

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