Approximately 15 percent of Americans have some form of gluten sensitivity, the Gluten Free Network notes. In 2007, to make gluten-free foods more easily recognisable, the Food and Drug Administration proposed a voluntary labeling with the words "gluten-free" on the packaging. This indicates the food does not contain any, or any derivative of, wheat, rye or barley. Some manufacturers already have product lines of gluten-free foods and cereals due to the growing demand.
Cream of Rice Cereal
The Celiac Society lists cream of rice cereal as a gluten-free product. Manufactured by Nabisco until 2007, it is now made and marketed by B&G Foods. Cream of rice cereal is served as a porridge and is a healthy rice-based alternative for very young children and infants. The University of Wisconson states any type of gluten intolerance is a disease of malabsorption, making rice one of the few grains easily digested by this group.
Nature's Path
Nature's Path organic line boasts several gluten-free cereals. They are based on recipes using corn, rice or a combination of both grains. Products include Crunchy Maple Sunrise, Crunchy Maple Vanilla, Fruit Juice Sweetened Corn Flakes and Crispy Rice Cereal. For the kids, it produces Koala Crisp, Gorilla Munch Leapin' Lemurs. Stanford University, as of 2002, noted 1 in 200 are gluten intolerant. This has lead to increased demand of edible cereals and breads tolerable to those with gluten sensitivities.
Chex
Chex cereals carry several brands of cereal suitable for a gluten-free diet. Chex claims that their gluten-free line has no gluten ingredients in the products, which are mainly rice- or corn-based recipes. Choices offered are Rice Chex, Corn Chex, Honey-nut Chex, Chocolate Chex and Cinnamon Chex. Gluten-free diets tend to be very restrictive in choices. Stanford University Medical Center researchers, in 2002, during preliminary studies, found a possible cause for gluten intolerance in animals. More research is ongoing.
Gluten-Free Alternatives
Because so many people suffer from gluten sensitivity, the growing demand to produce good tasting alternatives is increasing. Gluten is a mainstay in almost everything people eat, according to MSNBC, including breads, beers, sweets and pastas. Recipes for gluten-free products still lack the taste people are used to, but recipe development is an ongoing process and more products are hitting the marketplace everyday.
