Chefs find economical ways to go gluten-free

Chefs around the country are realizing that catering to gluten-free patrons can significantly boost their bottom line. Chef R.L. Boyd of Washington, D.C.,'s Mie N Yu restaurant experiments with gluten-free ingredients and has specific protocol in place to keep consumers safe and food prices in check.http://www.washingtonpost.com/business/on-small-business/targeting-the-gluten-sensitive-with-an-eye-on-cost/2012/08/24/5c9a18ee-ee26-11e1-afd6-f55f84bc0c41_story.html