Is Gluten-Free Eating Just a Trend?

And Could It Disappear Like Veganism Seems to Be?

It’s no secret that living with celiac disease can sometimes feel like an ongoing battle—hidden gluten lurking in unexpected places, limited options when eating out, and the occasional eye-roll when asking restaurant staff to take cross-contamination seriously. But in recent years, something interesting has happened. Gluten-free eating is no longer just a necessity for those with medical conditions—it’s become a mainstream lifestyle trend. Walk into any supermarket, and you’ll find entire aisles dedicated to gluten-free products, often marketed alongside premium "wellness" foods. Even fast-food chains are jumping on board, offering gluten-free buns and pasta. But does this shift really benefit those of us who have no choice but to eat gluten-free? Or has the rise of gluten-free dieting created a confusing, and sometimes frustrating, landscape? And, more importantly, what happens if the trend dies out—will those of us who need gluten-free options be left behind?

A recent article suggested that veganism is starting to wane in popularity, at least in the UK. Just a few years ago, plant-based eating was booming, with supermarkets expanding their ranges and fast-food chains rushing to add vegan options to their menus. But now, reports suggest that interest is fading. Some restaurants that once introduced vegan menus are scaling back, and food industry experts are questioning whether the "vegan bubble" has burst. If this can happen to a movement as strong as veganism, could the same thing happen to gluten-free options? After all, many brands and restaurants expanded their gluten-free offerings not just for those with coeliac disease, but because a wider audience was demanding them. If the lifestyle-driven gluten-free crowd moves on to the next health trend, could we see a decline in options, making it harder once again for those of us who rely on them?

For now, the explosion of gluten-free products in supermarkets feels like a win. Not long ago, gluten-free alternatives were hard to come by, and when you did find them, they often resembled cardboard in both taste and texture. Now, shelves are packed with options, from artisan sourdough to crispy croissants. But here's the thing—many of these products are designed for the health-conscious consumer rather than the coeliac community. They often lack proper cross-contamination controls, and some are produced in factories that also handle wheat. Are brands expanding their gluten-free ranges because they genuinely want to cater to those with coeliac disease, or is this just clever marketing? And if the marketing appeal fades, will those products quietly disappear?

The restaurant industry tells a different story. While some chains have embraced gluten-free menus, others still leave us with disappointingly limited choices. How many times have you walked into a coffee shop and found that the only gluten-free option is yet another chocolate brownie? (I know, I keep going on about that!). It’s as if they assume all coeliacs have an insatiable sweet tooth but no desire for a proper meal. The inconsistency is baffling. While Costa and Pret offer some decent gluten-free options, others seem stuck in the past, reluctant to adapt. A shining exception is Leon, which has made a real effort to cater to gluten-free diners with its rice boxes and other safe meal options—making motorway service stops a little less of a headache.

Despite the increase in awareness, there’s still a lot of confusion. On one hand, more people now know what gluten is and why some of us can’t eat it. On the other, the rise of gluten-free diets for weight loss or general health has led to a worrying trend. How many times have you had a waiter ask, "Is it an allergy, or just a preference?" as if that should determine how careful they are in the kitchen? This blurred understanding of gluten-free eating can be dangerous, making some restaurants lax about cross-contamination (or cross-contact for those that prefer this term) because they assume most gluten-free requests are just fads. If gluten-free eating does go the way of veganism, will we end up back at square one—struggling to find safe options, explaining (yet again) that no, we cannot "just pick the croutons off" our salad?

So, has the gluten-free boom been a blessing or a curse? In many ways, it’s both. We now have more choices than ever before, but not all of them are safe. We have more awareness, but also more misinformation. Restaurants are beginning to catch on, but progress is painfully slow. Most importantly, though, we have to consider what happens next. If gluten-free stops being "trendy," will those of us who actually need it be the ones left behind?

What’s your experience? Have you found that eating gluten-free has become easier, or are you still facing the same old challenges? Do you worry about what might happen if gluten-free stops being a mainstream trend? Have you come across any unexpected places that do gluten-free particularly well?

Drop a comment, share your thoughts, and if you’ve discovered any great gluten-free restaurants or snacks, let the rest of us know! As always, if you enjoy my newsletter, consider sharing it with friends—it really helps me grow this community. Thanks for reading!

Warm regards,

The Celiac Scientist