Apr 27, 2009 12:00 PM, By ROBERT VOSBURGH

It's only taken a few short years for gluten-free to break loose from its niche position and grow into a billion-dollar-plus star of supermarket health and wellness. What started in bread/cake/cookie mixes today extends into frozen entrees, pasta and even beer. It's become entirely possible to lead a gluten-free existence.

“The number of calls and emails I've received about gluten has gone from one or two a month to one or two a day,” said Leah McGrath, corporate dietitian for Ingles Markets, Asheville, N.C. “I got an email from a customer just this morning saying, ‘Thank you for what you've done. It used to be that shopping at a supermarket was like trying to pick my way through a minefield.’”

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