Once ballyhooed as a leading culinary and dietary trend, the gluten-free movement has lost some steam in recent years. In its 2018 culinary forecast, the National Restaurant Association (NRA) reports that 44% of surveyed chefs deem gluten-free cuisine a hot trend versus 61% in 2016 and 74% in 2013 (NRA 2018, 2016, and 2013).
“The data show that the trend is cooling off,” notes Caroline Sluyter, program director of the Oldways Whole Grains Council, citing the NRA’s statistics.
Despite the movement’…