One in 133 Americans have celiac disease, aka gluten intolerance. It causes damage to the lining of the small intestine. Having a damaged small intestine can cause people to not absorb important nutrients and makes the person become malnourished. Some of the symptoms of celiac disease are abdominal cramping, fatigue, and migraines. There is no known cause of gluten-intolerance, but it is hereditary.
Tucson restaurants are showing support to this under-served segment of the population with gluten-free options on their menus. Sir Veza's Taco Garage, Bianchi's Italian, Delactables and even chains like P.F Changs, and are providing customers gluten-free grub. Tucson also has restaurants that are all or mostly gluten free like Gourmet Girls Gluten Free Bakery and The Tasteful Kitchen.
Chefs are almost becoming more like nutritionists then chefs. This is because nowadays, more people actually care about what they put in their bodies, rather then just how something tastes or costs. Gluten-free cooking can be challenging. For example, if you use a knife to cut a loaf of bread and use that same knife to cut a head of lettuce it may not be safe for gluten-free patrons. Chefs should not view this as a fad but rather a way of life of for their customers.
Gluten free cooking can be great for a restaurant and chef by boosting creativity to do more to maintain or increase flavor and texture in the food. Even just changing flour to almond flour or rice flour adds a new element to the taste to whatever dish.
In conclusion, I recommend people who are not gluten intolerant try out a gluten-free creme puff or something else that is wheatless. Then you will see how much flavor there really is in gluten-free food.