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Twice as Many of Us Are Buying Gluten-Free

Rachel Tepper Paley
February 18, 2014

More and more people are being diagnosed with gluten sensitivity these days, but as The New York Times reported yesterday, only 1.8 million Americans actually suffer from celiac disease. An estimated additional 18 million people experience varying degrees of gluten sensitivity, but even taken all together, the two groups account for less than seven percent of the total United States population.

So why are some grocery stores devoting entire aisles to gluten-free products? And what explains why nearly 11 percent of all American households bought gluten-free products last year (twice the number as in 2010)?

According to the article, some experts think a growing interest in digestive health (also responsible for the Greek yogurt boom) might be responsible for the gluten-free fad. Also, cutting gluten from your diet means forgoing a host of processed foods, which could be good news for your waistline.

The takeaway: Even if you don’t have gluten intolerance, you may want to consider adding a few gluten-free recipes to your repertoire. Here are some that have us salivating.

Gluten-Free Banana Flapjacks

Photo credit: Food52

Soba Noodle Salad with Chicken and Scallions

Photo credit: Everyday Food

Corn-Tortilla-Crusted Chicken Tenders

Photo credit: Everyday Food

Zucchini-Almond Cake

Photo credit: Everyday Food

Sweet Potato Biscuits

Photo credit: Epicurious

Raspberry White Chocolate Individual Clafoutis 

Photo credit: Food52

Gluten-Free Coconut-Lime Chicken Noodle Soup

Photo credit: Everyday Food