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• n  a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

• And since more weak-gluten wheat can be produced per acre, most farmers have concentrated on it.
• Some folks can't stomach the gluten found in cereals.
• And although it wouldn't require a label for gluten per se, it does instruct the Department of Health and Human Services to define what it means by "gluten free.

News & Articles

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• Should you go gluten-free? It's a national trend, but Berkshire doctors say it's not for everyone
  Since going gluten-free, Amanda Stanssield says she feels reborn.
  June 24, 2013 - Berkshire Eagle
• Why the Long Wait for Dunkins' Gluten-Free Donut?
  Dunkin’ Donuts ( DNKN ) recently told Bloomberg News that it will launch gluten-free products later this year.
  June 24, 2013 - BusinessWeek
• Gluten-Free for the Whole Family
  Olivia’s Croutons does gluten-free right with new Gluten-Free Garlic Croutons premiering at the 2013 Summer Fancy Food Show. (PRWeb June 21, 2013) Read the full story at http://www.prweb.com/releases/2013/6/prweb10856275.htm
  June 21, 2013 - PRWeb

Quotes

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• Paul Henderson in Forbes
  The important factor is that all the things associated with this problem were with this single supplier of the suspect wheat gluten,Henderson told reporters.
• Phil Vickery in Eat Out Magazine
  Vickery said: "I'm passionate about improving knowledge in the food industry and the necessity for more gluten free cooking as more people are diagnosed. I have learnt so much and it is essential that chefs understand the importance of having gluten...
• Elisabeth Hasselbeck in ABC News
  In her new book, "The G-Free Diet: A Gluten Survival Guide," Hasselbeck tells her personal story and tells you how you can start living a gluten-free life.