Ditto on the sourdough. Sourdough bread is amazing stuff, and it tastes better too. I note that their article is non-gluten sourdough though ... I keep hearing from people who feel "wheat is ok if it's sourdough" which I don't agree with (at this point, unless it is in special lab circumstances). My best sourdough, was any old gf flour mix, with some homebrew kefir as the starter. The flavor is amazing. Let it ferment overnight, then make flatbread.

I started replying to this, but it turned into blog post: http://eatingoffthefoodgrid.blogspot.com/2011/11/thanksgiving.html

They are saying "celiac has increased" mainly based on one study of WW2 pilots. But here is the deal: before WW2, there were no antibiotics, and infant mortality was much higher. You can figure that the sickly celiac kids died at a much higher rate than they do today, even if they are not diagnosed. I was one such kid: always sick, saved by antibiotics. The other factor that is not mentioned is that we have a lot more "not Europeans" now eating wheat. Populations that are just now beginning to ingest the stuff, have a different genetic mix, since celiac tends to kill off susceptible people. The WW2 fighters were primarily European stock. Last, pilots are the healthiest of the healthiest. Sickly types (the ones with undiagnosed celiac) would be rather unlikely to be WW2 pilots. So while there may be factors that are causing an increase in celiac (like: baby formula with iron in it!), this study doesn't show it.