Owner Karen Wieseler said demand has necessitated a special section dedicated to gluten-free products as well as producing their own.
"I think it's probably been there for a long time - people just didn't really realize what it was when they had a lot of upset stomachs," she said. "Partially, maybe, the epidemic is in our genetically engineered foods. They're possibly tracing it back to that. (Wheat grains) have been so genetically modified that they now have at least 50 percent more gluten in a single grain than they did 30 or 40 years ago."