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Boston.com's Cassandra Bent interviewed Scott Adams regarding the future direction of the gluten-free food market

Scott Adams

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Open Original Shared LinkBoston.com
November 17, 2011

Celiac.com Sponsor (A13):
Open Original Shared Link regarding the future direction of the gluten-free food market, and current and future trends in celiac disease and gluten sensitivity diagnosis. From the article: "Today, Adams says, doctors are testing more patients and patients are asking to be tested more because of the vast amount of information and media coverage of the disease."

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Guest James Snider

Guest James Snider

Posted

Thank you for helping the gluten-free community. We discovered about a year ago that my daughter has celiac disease. We are still learning the ropes....slowly. Blogs like this help a lot.

 

We had Thanksgiving with my extended family yesterday. Half of them bent over backwards to help her determine what she could eat, having Googled contents for traces of gluten. The other half just didn't get it. Of course, we brought plenty of our own food for her (sweet potato, gluten-free rolls, merangue pecan cookies, etc). A life saver for us was TFX sheets. They are like Silpats, but a lot less expensive. We put them on cookie sheets before warming up her food to reduce cross contamination.

 

I am wondering about cross contamination from heating food in the oven. There was no bread in the oven, but casseroles which had all sorts of ingredients.

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