It’s getting easier to “go gluten-free” when dining out because more restaurants are offering dishes designed for customers with celiac disease or a gluten sensitivity. According to Mintel, a marketing research company, mentions of gluten-free options on restaurant menus increased by 275 percent between 2009 and 2012. Whether it’s a menu listing for alternatives such as gluten-free bread and gluten-free beer, or a notation that certain dishes can be made without croutons or breadcrumbs, restaurants are helping to make it easier for these diners.
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