There are 18 million Americans living with gluten sensitivity, and an estimated 3 million of them have celiac disease. Not surprisingly, the gluten-free sector of the food market is booming. In fact, Slashfood.com reports that revenues for gluten-free products were $2.6 billion in 2010, and they've been growing since.
What is surprising, however, is that the government has not defined what it means for a product to be labeled "gluten free," even though Congress gave the FDA until 2008 to create a definition. Countries like Austrailia, Canada, and Brazil have defined the label as "containing no more than 0.0007 of an ounce of gluten for every 2.2 pounds of food." Four years after the deadline, the FDA still has not arrived at a concensus. According to the FAQ page of the FDA website, "Currently, there is no FDA regulation that defines the term "gluten-free." However, FDA has not objected to the use of the term "gluten-free" in the labeling of foods, provided that when such a claim is made, it is truthful and not misleading."
There are many substitutes for people with celiac disease and sensitivity to use when cooking. They include flours made from rice, coconuts, almonds, quinoa, chestnuts, oats, and millet. Mesquite flour and corn flour are also options.
