In a recent e-blast, I included a recipe for gluten-free pancakes. Afterwards, I realized that a number of readers may not have all the facts about gluten or understand the reasons for a gluten-free diet.

Gluten is a protein composite found in wheat and other related grains, including barley and rye. According to WebMD, gluten should be avoided by people with celiac disease, who make up about 1 percent of the population. The condition, caused by an abnormal immune response to gluten, can damage the lining of the small intestine. That, in turn, can prevent important nutrients from being absorbed. Symptoms include diarrhea, anemia, bone pain, and a severe skin rash called dermatitis herpetiformis.

How about the rest of us? Many people perceive that a gluten-free diet is healthier. But recent research may not back that up. According to Peter H.R. Green, MD, director of the Celiac Disease Center at Columbia University, "The market for gluten-free products is exploding. But unless people are very careful, a gluten-free diet can lack vitamins, minerals, and fiber."