Table 2.

Recipes and food ingredients that increased and those that decreased in the 14 days after the first celiac-related query, compared with the preceding 14 days.

Category	Increased	Decreased
Foods	Gluten-free pie crust	Honey cake
	Gluten-free pumpkin bread	Earthquake cake
	Gluten-free banana bread	Cucumber salad
	Gluten-free peanut butter cookies	Egg salad
	Gluten-free chocolate chip cookies	Pasta salad
	Gluten-free pancakes	Broccoli salad
	Roasted pumpkin seeds	Fish tacos
	Pumpkin soup	Ratatouille
	Cinnamon rolls	Tomato pie
	Pumpkin muffins	Tuna noodle casserole
Ingredients	Bean flour	All-purpose flour
	Brown rice flour	Dark rum
	White rice flour	Anisette
	Potato starch flour	Gin
	Rice flour	Serrano chile
	Xanthan gum	Peach schnapps
	Soy flour	Cherry
	Shortening	Pickles
	White sugar	Gelatin
	Ground walnuts	Sunflower seeds