Ten years ago, if you’d asked most Americans what gluten was, they probably wouldn’t even have heard of it. Today they likely still don’t know that it’s the stretchy protein found in wheat and similar grains that holds dough and pasta together, or that it’s what gives fried chicken its crunch, but they’re probably aware of it. Despite the crucial role gluten plays in many of Americans’ favorite foods, more and more people are avoiding it, and ...
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