Six months after opening a bagel restaurant, Vic Glazer was told he was allergic to gluten.
Daunted but not defeated, the 27-year-old, formerly a Harvard pre-med student, found a gluten-free bagel mix and added it to the offerings at Vic’s Bagel Bar in New York City.
“It’s hand-rolled, steamed and baked, like our other bagels,” Glazer said. The gluten-free bread is baked first each morning to make sure that wheat does not contaminate it. The oven is thoro