Gluten-free dining is more than just a trend

Last week, the official theme was takeout food on the every-third-week “Restaurant Critics Panel” on KCUR 89.3’s Walt Bodine Show. But, as often happens on that show, the subject was hijacked by callers interested in discussing a more compelling subject — in this case, gluten-free dining.

Two decades ago, it would have been unlikely to see “gluten free” on any local menu, in spite of the fact that plenty of Kansas Citians were suffering from celiac disease: an allergy to gluten, which is a protein found in wheat, barley, rye, malts and a variety of food additives. Oh, it’s also found in certain cosmetics and in the glue on envelopes. Gluten is everywhere.