Six months after opening a bagel restaurant, Vic Glazer was told he was allergic to gluten. Daunted but not defeated, the 27-year-old, formerly a Harvard pre-med student, found a gluten-free bagel mix and added it to the offerings at Vic’s Bagel Bar in New York City. “It’s hand-rolled, steamed and baked, like our other bagels,” Glazer said. The gluten-free bread is baked first each morning to make sure that wheat does not contaminate it. The oven is thoroughly cleaned ...
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