The top dining and menu trend lists for the year almost all included some mention of gluten-free alternatives. There was good reason. The NPD Group revealed some staggering numbers: 30 percent of U.S. adults say they want to cut down or be free of gluten. And more than 200 million restaurant visits last year included consumers ordering food described as “gluten-free” or “wheat-free” — more than double what it was just four years ago.
Those numbers are too large for restaurant