Say goodbye to gluten!
Dierbergs offers an outstanding selection of gluten-free products!
Celiac disease is a digestive condition triggered by consumption of the protein gluten, which is found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barely or rye as well as potentially oats. Yes, it’s seemingly all the good stuff and certainly foods that are prevalent in most of our daily diets.
When a person with celiac disease eats foods containing gluten, an immune reaction occurs in the small intestine, resulting in damage to the intestinal surface and an inability to absorb certain nutrients from food1 that can lead to a host of other symptoms and illnesses. Estimates show that as many as 1 in 133 Americans could be living with Celiac disease.2
No treatment can cure celiac disease; so it is managed through diet with zero tolerance for any foods containing gluten. The challenge historically, for those living with the disease, has been to find foods that don’t contain gluten but still retain the flavor and characteristics of its traditional gluten-containing counterpart. Even five years ago, finding such foods could be a huge challenge, and finding flavorful foods even more so.
"At Dierbergs, we are building the gluten-free category at a very rapid rate. I see and hear firsthand how much customers appreciate having more choices that meet their very strict dietary guidelines. We’re committed; Dierbergs is in this for the long haul,” Wayne Faron, Category Manager says.
Every one of Dierbergs’ 24 metropolitan locations has a large category-specific section of gluten-free products and a mix of items integrated throughout the store. Products can be easily identified by gluten-free shelf tags.
"We want your food choices to be tasty and enjoyable, even with food allergies."
-Dierbergs School of Cookings Trish Farano, DTR
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2 University of Maryland Center for Celiac Research