Important events affecting the growth of gluten-free food and beverages.
Created by celiaccentral on May 10, 2011
Last updated: 07/13/11 at 04:03 PM
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Award recognizes efforts to make gluten-free food more affordable and accessible to families in Philadelphia area and beyond.
Dr. Alessio Fasano discovers a difference in the way immune systems respond in celiac disease vs. gluten sensitivity. Research confirms what many who struggle with gluten issues already suspected.
2010 Packaged Facts report finds that gluten-free sales are rising faster than projections. Now, the market is expected to exceed $5 billion by 2012.
Former first daughter Chelsea Clinton sparks widespread interest in gluten-free after serving a gluten-free cake at her wedding.
Showcase brings chefs and dining executives face-to-face with gluten-free options.
The popular restaurant rounds out its gluten-free options with a much-anticipated dessert.
Gluten-free pretzels, hot dogs and beer make it that much easier to enjoy the game.
Study identifies a "No Man's Land" of gluten sensitivity, where individuals test negative for celiac but suffer similar GI symptoms due to gluten.
Packaged Facts projects gluten-free market to reach $2.6 billion by 2012.
Book about the celebrity's experience with celiac disease quickly lands on the best-seller list.
The Culinary Institute of America instructor shares his recipes and tips with gluten-free cooks worldwide.
Three years later, the FDA still has yet to set a standard for defining and labeling gluten-free food.
General Mills reformulates its popular cereal, much to the delight of gluten-free families. For a recipe by Silvana Nardone that uses gluten-free Chex, click the link below.
Millions watch as Oprah eliminates gluten as part of a 21-day cleanse. Oprah resumes her normal diet post-cleanse, but says she will be a 'more cautious and conscious eater.'
Study published in the American Journal of Clinical Nutrition concludes that celiacs should keep ingestion of contaminating gluten below 50mg per day to avoid harmful effects.
Dr. Schar USA sets up headquarters in Lyndhurst, NJ.
Redbridge becomes first nationally available sorghum beer.
Awareness event brings doctors, chefs and gluten-free families all under one roof.
Russ Klisch of Lakefront Brewery convinces U.S. government to amend the definition of beer (previously, it had to contain 25% malted barley), making it legal to market gluten-free beer.
Bakery, which sells vegan and gluten-free goods, quickly gains mainstream following.
Craig Belser and Kevin Seplowitz bring gluten-free beer to market. First batch of Bard's Tale Dragon's Gold brewed.
Without federal guidelines, gluten-free seal becomes trusted indicator of what's safe to eat.
Shauna James Ahern soars to popularity and proves that gluten-free food can be beautiful and delicious.
Deal solidifies Glutino's comprehensive line of gluten-free products.
New regulations require manufacturers to declare when a product contains any of the top 8 food allergens. Gluten labeling remains voluntary.
Chefs and servers applauded for taking gluten-free needs seriously.
Diagnosed with celiac, Belser starts working with gluten-free grains. A year later, he founds glutenfreebrewer.com to help others make gluten-free beer.
Nutritional baking class at Culinary Institute of America includes alternatives for gluten-free and allergen-free meals.
Americans can now enjoy Glutino's popular gluten-free items.
Internet is considered as an option to reach more consumers
Line of baking mixes lets gluten-free families make brownies & bread at home, hassle-free.
Bette Hagman's gluten-free cookbook becomes an essential resource in celiac and gluten sensitive kitchens.
Company sets sights on European market.
Canadian celiacs gobble up gluten-free goods.
Quinoa makes its way from South America to the U.S.
Click the link for a recipe for gluten-free Quinoa Breakfast Brownies!
Within 10 years, Dr. Schar becomes the market leader in Italy.
Founder Ted Wolff Von Selzam starts baking gluten-free at a customer's request.
Product is marketed as a substitute for the "real thing."
The gluten-free diet becomes standard. Rice flour, potato starch, and tapioca starch become main alternatives in gluten-free baking.
Pediatrician Willem-Karel Dicke develops gluten-free diet and notes that children relapse after ingesting flour.
The Banana Diet becomes standard treatment for celiac disease.
Dr. Samuel Gee describes clinical attributes of celiac disease and suggests role of diet in the disorder.
Millet is introduced to the U.S. and grown in Nebraska, Colorado and North Dakota.
Sorghum is brought to the U.S. from Africa during the slave trade.
Millet is the most prevalent grain in China.
They don't call it an "ancient grain" for nothing!
Humans begin eating a combination of wheat, barley and rye, which was not originally part of their diet.