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GLUTEN-FREE BOWL, PHOTO COURTESY JO SONN

BEAUTIFUL BARCELONA BY NIKKITA LAWRENCE; PHOTOS BY LEE COOPER

EATERIES ADOPT THE GLUTEN-FREE TREND BY ROSHAN THOMAS With the rise of superfoods like kale, pomegranates, and green tea in the last five years, the healthy foods landscape has no shortage of choices for those who want to eat healthier. Now, a different food trend that began as an alternative for those without a choice, has been gaining traction for its health benefits. Gluten-free (GF) foods, typically consumed by those with celiac

disease, wheat allergies, and gluten sensitivity, have seen a 36 percent sales growth rate from 2010-2015, according to a 2016 report by Packaged Facts, a leading food market research firm. Previously consumed in large part by those with dietary restrictions, GF options are now being sought out by a much wider audience. In this article, we’ll break down this new trend and share how

Eatery Pulse DC Restaurant News | Spring 2018  
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