It was last year’s trend, too, but gluten-free is still surprisingly hot. Only one in 133 Americans suffers from celiac disease (which means the body cannot process gluten) and 6 percent have gluten sensitivity. But another 5 to 8 percent of Americans are avoiding this protein (which is found in wheat, barley and rye) for a variety of other reasons, according to the University of Maryland Center for Celiac Research. Why? According to the Hartman Group, 33 percent perceive gluten-free to have nutritional value and 12 percent even believe avoiding gluten will help alleviate stress. In fact, only four out of ten people who avoid gluten do so for reasons of digestive health, which led this research group to conclude: “Frankly, we’re a bit baffled as to why this topic continues to make headlines,” adding that “the jury is out on whether or not the consumers buying these products really need them.” The good news: there are lots of other grains, and delicious recipes for gluten-free desserts have evolved to fill the gap.