A huge amount of trouble apparently to avoid gluten. The National Foundation for Celiac Awareness, reports one in 133 Americans (or less than one present of the U.S. population) suffer from celiac disease. In other words, a very small portion of the population has a diagnosed medical reason to avoid gluten. Somehow "gluten free" has become synonymous with "eating healthy". "For the most part gluten has become the new 'it' thing to blame our weight loss struggles on," says Chris Cooper, a Precision Nutrition coach and a NSCA certified fitness professional. "It’s caught on in part because we want to blame something for why we've gained weight or why we can't lose weight. It's easier to just demonize a certain food group than to actually take a hard look at our nutrition and make a real change." Based on researchers at the Harvard School of Medicine and current presentations in the journal "Gastroenterology" it seems many Americans are following gluten-free diets simply because it’s become a popular trend among the trend sensitive. Also I must confess my egg may have come from an incarcerated chicken and my sugar was (God forbid) refined but all turned out beautifully and with a lot less expense of time and treasure using my standard tart shell recipe. I truly appreciate recipes that use the chemistry of commentary and balancing flavors and this tart filling is right down that alley. Kudos to the filling.
Aromatic & juicy.