Endless hours were spent in the Test Kitchen and lots of “science projects” got tossed into the compost pile during our search for Gluten Free bliss. Yet after much trial & error, we finally reached the summit of success. Working exclusively with product from Bob’s Red Mill Natural Foods, we created custom blends for the pastry used in our line of Gluten Free Bureks, Crostata d’Italia, Biscotti, Prepared Pie Crusts & Seasonal Pumpkin Pies. So when perusing our on-line order form, you’ll find we are now offering more artisan Gluten Free products than regular wheat based creations.

Curious to learn more about the prevalence of Celiac disease? Read on below:

Plain & simple, Celiac disease is a chronic autoimmune intestinal disorder in genetically susceptible individuals that causes a toxic reaction to ingesting wheat gluten & similar proteins. The rise in gluten intolerance has been astronomical in our lifetime. What is now being debated are the exact numbers.

A recent study by the Mayo Clinic found that the rate of celiac disease has more than quadrupled in the past 50 years - despite the fact that it's still staggeringly under-diagnosed. The latest estimates are that 1% of Americans, or about 3 million people, may be affected.

Other studies have shown gluten-intolerance levels at 1 in 2500 worldwide only a decade ago, while current numbers suggest that 1 out of every 133 people in the general population is gluten intolerant. If so, in a high school of 1,330 students, which is slightly smaller than Boise High, you might expect about 10 kids to require gluten free diets.

Food allergies affect about 4% of U.S. adults and 5% of children, and the incidence among children, in particular, has been rising rapidly. Currently, the only treatment for celiac disease is lifelong adherence to a gluten free diet, which is why these days we all seem to know someone who is living gluten-free. Other ancillary studies have shown evidence that gluten-free diets may also relieve autism in children and adult rheumatoid arthritis.