In the United States and Europe, there has been a growing popularity of “gluten-free” food items, catered to those with Celiac’s disease or a sensitivity to the gluten protein in wheat, barley, and rye.
In the United States and Europe, there has been a growing popularity of “gluten-free” food items, catered to those with Celiac’s disease or a sensitivity to the gluten protein in wheat, barley, and rye.
