Gluten-free baked goods rise to new heights

In the past decade, gluten-free baked goods have gone from dense and unappealing to light and delicious, with bakeries such as Babycakes churning out gluten-free products that rival traditional ones. "Gluten-free baking is getting better as bakers, myself included, learn more about using all the different ingredients," said Shauna James Ahern, who wrote "Gluten-Free Girl and the Chef" with husband Daniel Ahern. http://www.nytimes.com/2011/06/01/dining/gluten-free-flavor-free-no-more.html?_r=1

Few celiac patients have high liver enzyme levels

Only a small percentage of patients with celiac disease have elevated transaminase levels, which likely will respond to a gluten-free diet, according to a study American Journal of Gastroenterology. Researchers from the University of Tampere in Finland said routine testing of celiac patients for elevated liver enzymes should be re-evaluated.
http://www.nature.com/ajg/journal/vaop/ncurrent/full/ajg2011134a.html