One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled "gluten-free" must contain no more than 20 parts per million of gluten.
The gluten free phenomenon has lead to dozens of new products on store shelves. Breads and baked goods are some of the hardest foods to make tasty and sans gluten. We polled our readers took their favorite brands for a test drive.