It’s estimated that at least 3 million Americans struggle with celiac disease, an autoimmune illness triggered by consuming gluten. Not only does eating products with gluten cause pain, bloating and cramping for people with celiac, it can ultimately damage the small intestine.

Gluten is a protein found in a variety of grains, including wheat, rye and barley. While doctors say most people shouldn’t avoid gluten, for those diagnosed with celiac or gluten intolerance, cutting out gluten products is the best way to feel better.

Eight years ago, organizers introduced the first My Gluten Free World Expo to people in Utah and this year it included more than 100 vendors introducing gluten-free foods and products. The event was held at the end of September at the Mountain America Expo Center in Sandy. 

Local company, Grandpa’s Kitchen, was started in 2007. McKaelle Kauwe’s great-grandfather began the business to help family members with celiac disease who struggled to find quality gluten-free breads and cakes. The company offers gluten-free flour, mixes and recipes to improve the quality of life for those who can’t eat gluten.

“There was no good, gluten-free food in 2007,” Kauwe said. “He created a good flour blend and went through a lot of bad iterations to get to this point and now we’re trying to share it with the world.”

Kauwe said many gluten-free products are made with chickpea flour, which can leave a bitter aftertaste, and gluten-free bread can be dense, gritty and prone to falling apart easily. 

The vendors at My Gluten Free World Expo are trying to build better products by using different flour blends and ingredients to create a more realistic flavor and texture to gluten-free foods. Amanda Wuerz started Hugz Snacks in Utah, selling vegan and gluten-free cheez bread inspired by her Brazilian heritage. 

“It stands out for a couple of reasons,” Wuerz said. “First, I use freshly-grated cheese. My Colby Jack cheese is freshly grated and put into the dough. And I don’t use seed oil. It’s pure avocado oil and it’s made in small batches.”

Other products at the expo included seasonings, soups, cooking oils, lotions, soaps, cooking utensils, drinks, protein bars and desserts. Gluten-free testing kits were a big hit at the expo, giving people the opportunity to test foods in restaurants to ensure food safety.

Jill Smith is the chief technical officer of Leo Verified, a gluten-free detection kit to help relieve the stress of dining out. It only takes three minutes to get results, so people can make healthy choices quickly.

“I had not eaten au jus with prime rib for 31 years,” Smith said. “So I ordered prime rib, with the au jus on the side. Then I tested it and it was gluten-free. I wondered how many other things I’d been missing out on.”

Groups like Advanced Research Clinic attended the event to educate people about celiac disease and gluten sensitivity, and to recruit patients for a clinical trial that tests cutting-edge treatment for the disease.

Lynae Sorensen is an advanced practice nurse working with ARC. She said research into celiac and other autoimmune diseases is growing. Statistically, women are much more likely than men to be diagnosed with an autoimmune disease and it can take years before it is identified. The average time for an autoimmune diagnosis is four to five years, but it’s often much longer.  

“I spoke with a patient who had it for 11 years before she was diagnosed,” Sorensen said. “We’re learning more about specific chemical messengers that are attached to this disease. That’s where we can make specific medications to target those things. There’s a lot that they’re coming out with now and that’s exciting.”

For a list of My Gluten Free World Expo vendors, visit MyGlutenFreeWorldExpo.com. 

Thousands of people attended the two-day My Gluten Free World Expo to stock up on gluten-free products and find new favorites. (Peri Kinder/City Journals)