Eating gluten-free has become very popular in the last couple of years, but just because you eat gluten-free doesn't mean it is healthier. As mentioned here in my blog whats-the-deal-with-gluten, our household eats gluten free and enjoys the benefits. My husband suffered from IBS all of his life and eating gluten-free has freed him from his oh-oh, where is a bathroom moments, our daughter has always been opposite and suffers from joint pain when she eats gluten. Even I notice that I have less joint pain when I eat gluten-free. There is a lot of science becoming available regarding the issues with consuming wheat.
Do not be fooled into thinking that just because something is gluten-free it is a healthier choice. When we opt for ingredients like rice flour, potato starch, tapioca starch, or any other "white" flour, we are trading wheat for another highly processed, starchy carbohydrate with little nutritive value. Most gluten-free products also contain high amounts of sugar and salt to make them taste better. All of these factors contribute to high blood sugar and consequently inflammation.
It is best to eat limited amounts of these ingredients for "treats" and get used to baking with whole grains such as quinoa, legume flours such as chickpea flour, or use nut flours like almond flour or coconut flour.
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