Pizza, pasta, French fries and beer are standard fare for most college students. But a growing number of students are avoiding these favorite foods and other products containing wheat, barely or rye. They are among the more than 18 million gluten-intolerant Americans. With nearly 9 percent of college students looking for gluten-free options, schools that offer gluten-free dining choices are in demand. More and more colleges and universities are meeting that demand by offering an array of gluten-free foods, even setting up entire gluten-free stations in their dining halls. They are serving favorites such as pizza, pasta, French fries and sandwiches, as well as ethnic eats like burritos, quesadillas and falafel sandwiches—all minus the gluten. Some even offer an array of gluten-free desserts, such as cakes, brownies and frozen treats. While those with gluten sensitivity once had to suffer eating flavorless fare, today’s gluten-free offerings are tastier. So, go ahead, add some gluten-free, flavorful items to your menu—then watch your campus meal plan grow.