Check out the article from this morning's Journal-Gazette:
Gluten-free for all
Meal options spiking at shops, city restaurantsStefanie Scarlett
The Journal Gazette
Those who follow a gluten-free diet are finding it much easier these days.
Once found only in health food stores as specialty products, gluten-free options are now sold by many retailers and include everything from bread and pasta to baking mixes and frozen entrées.
Gluten is a protein found in wheat, rye and barley. Gluten-free products typically are made with nuts and grains such as rice, millet, flax, quinoa or corn, or some combination of them.
"Some are very good and in some ways taste better than wheat products. We have a gluten-free bread here that we can hardly keep on the shelves," says Molly Bassett, point-of-sale coordinator at Three Rivers Co-Op Natural Foods & Deli, 1612 Sherman Blvd.
"Most people would say the gluten-free products are more crumbly. … After a while of eating it, you don't notice it anymore," Bassett says.
At the Health Food Shoppe, 3515 N. Anthony Blvd., deli cooks prepare a variety of gluten-free items including pizza, lasagna and baked goods. Some products are slightly different in taste and texture, such as the rice-flour wraps that are a bit chewier, cook Amy Pinckney says. Others, like the brownies, have no difference.
More eateries, including Outback Steakhouse, Chili's and Biaggi's Ristorante Italiano, have seen increased demand for such products as well and offer gluten-free dishes on their menus.
At Casa restaurants, sales from the gluten-free menu have tripled since it was launched 10 months ago at customers' requests.
"We thought it was very surprising. It's worked out very well," director of operations Tom Parisi says.
Some regular (and wheat-free) Casa menu items were added to the special menu, while others, like the brown rice pasta, are new.
Those with gluten sensitivity are so careful because eating anything with the protein can cause digestive problems. Cases range from intolerance to celiac disease, a disorder that prevents food from being properly absorbed by your body and can damage the small intestine.
"They have to be very careful, even to the point where if there is a trace of gluten in something, they can end up with really bad symptoms," says Jean Wyss, a registered dietitian and certified specialist in pediatric nutrition at Lutheran Hospital and Lutheran Children's Hospital.
"I think people with celiac disease are getting diagnosed a lot quicker than they used to be. Some of these people would just struggle for years with symptoms. … They're (also) doing research on the Web and becoming knowledgeable quite early in the process," she says, adding that more physicians are aware of the disease these days.
Terry Traub, a registered dental hygienist in California, also has found awareness has grown over the years.
Because she has three family members with celiac disease, she spent years perfecting dishes they could eat. That led her to write "Food to Some, Poison to Others: The Food Allergy Detection Program."
The book, at eatallergy-free.com, includes an elimination diet plan (where certain foods are excluded, then reintroduced), plus plenty of recipes and other tips.
She wonders whether the incidence of gluten sensitivity is related to the fact that gluten is now found in so many processed foods, which we are eating more of. Or maybe a lifetime of eating gluten eventually leads to some degree of intolerance for more people.
"It's what we're eating and the way we're eating," she says.
Jan 22, 2009
12-6-08
It's been a long, long time since I've eaten at Bandido's. Personally, I prefer Kaysan's. I did, however, inquire on their website about what might be safe to eat at Bandido's. This is the response I have received so far:
Thanks for contacting me at our bandidos.com website....we are currently working to get you a complete list together as quick as we can. Just wanted to let ya know we will not forget about you! Happy Holidays & we look forward to taking care of you in the near future!
Brian Graham
Director Of Operations
Bandidos, Inc. 6060 E. State Blvd
Fort Wayne, Indiana 46815
(260)493-0607 Corporate Officewww.bandidos.com (our NEW website)
I will pass on whatever information I receive when I receive it. More than once I have gotten responses like this from other companies who have never followed up. Hopefully I get a quick response- my birthday is coming up, and we all know your meal is free there on your birthday (although...... I don't know how they handle Christmas birthdays, since I'm sure they're not open then. I might just be out of luck!).
1-22-09
Following is the email I received today:
I just wanted to give you an update on the gluten free items. The wheels are turning (very slowly) but turning none the less. Our distributor is getting me a list of the products that we purchase that are gluten free. From there we will break down our gluten free menu items. You should see the items labeled in our next menu release. Thanks for you time and interest.
Jimmie Schindler II
Bandidos Inc.
6060 East State Blvd.
Fort Wayne, IN 46815
(260) 493-0607
http://www.bandidos.com 
Southtown doesn't have them. 
When I bought them, the cashier acted disgusted when she looked at the package and saw that it was- ugh- gluten free! Bet she doesn't even know what that means. She's lucky I was in a good mood. 
