The Seattle Times

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Brian Harkin / The New York Times

Wednesday, June 18, 2014

Gluten-free eating is here to stay

Gluten-free chickpea flour pappardelle with fresh chickpeas, shrimp and basil pesto is served at Felidia in New York. “I think that every big food tsunami that comes along, it leaves the ripples of an aftereffect, which is good,” said Lidia Bastianich, who owns Felidia. “There’s a reality out there of all these allergies. Our bodies are reacting to something in how we eat.”