The last news… a big bakery is becoming gluten free because of the demand of these kinds of products.
How come suddenly a gluten intolerance is so important that it can change the whole structure of a company that is well stablished using wheat flour? They said it is profitable and customers want their GF products. Really good on them.
Now, the production of corn (the most important GF flour) in the world (US 45%) has increased in the last years and comparing it with the production of wheat is 25 % superior. Corn with a better yield per hectare than wheat and cheaper, I think it can make you change… for many reasons.
I am just a little worried to find out one day that it becomes so expensive to find wheat products that you will have to go to a specialty gourmet shop to get a real baguette.