In the past couple of years, the wave of the gluten-free trend has washed over shelves, menus, and stomachs of countries around the world. People were beginning to ask, “Does this have gluten in it?” This was met with the response of, “Does it have what in it?” Gluten, the composite found in grains such as wheat, barley, and rye, became a hot topic — what it was, what it was in, and what it did to the human body became, and still is, a hot debate among doctors, dietary profes