BY REBECCA POLLOCK
The Salt Lake Tribune
First published Sep 28 2011 02:54PM
Updated Sep 29, 2011 12:39PM
Angie Sutcliffe has been baking gluten-free treats and breads at home since 2006, when she was diagnosed with celiac disease.
She experimented with new baking techniques until she developed several gluten-free recipes that satisfied her sweet tooth. Eventually, it led to the start of a business.
Today, Sutcliff is the owner of GF Squared, a home-based bakery that sells gluten-free zucchini bread, pumpkin cakes, bar cookies and other sweet treats and breads.
Sutcliffe is among the 100 Utah businesses whose products will be on display Saturday, Oct. 8, during the annual Gluten-Free Expo in Sandy. The event, which also features cooking demonstrations and health discussions, is one of the largest gluten-free events in the country, said Debbie Deaver, who founded the expo two years ago after she was diagnosed with celiac disease.
Between 2008 and 2009, the number of gluten-free products exploded as the awareness and diagnosis of celiac disease grew, she said.
About one in every 133 people in the United States has the condition, making them unable to eat foods with gluten, a protein that occurs naturally in wheat, barley and rye. When people suffering from celiac disease consume products with gluten, it damages their small intestine and can cause a host of problems, from abdominal pain and diarrhea to chronic fatigue.
There is no cure. The only real solution is a gluten-free diet, said Deaver. For most celiacs, the toughest part about eating off the wheaten path is finding a substitute for baked goods such as bread, pasta, crackers, cookies and cakes.
Deaver said the goal of the expo is to show people that all of those products, like those produced at GF Squared, are available to them…