There is a whole load more huff and puff in today’s press following the ESPGHAN report suggesting that gluten-free products are higher in fat and lower in protein than non GF products. Well yes, they often are – but far less so than five years ago – and good progress is being made in improving the nutritional profile of freefrom foods across the board. (We know as we monitor it every year in the FreeFrom Food Awards.)
But to suggest that eating gluten-free could significantly contribute to the obesity epidemic seems to be taking it a great deal too far! Try looking at the sugar content of the average non-GF breakfast cereal/biscuit/cake etc and you might have a better explanation the obesity epidemic!!
However…. Since I do not really want to add to the growing mountain of comment on this subject, I will instead refer you to an excellent blog this morning from Alex (How ‘real’ does real gluten free bread have to be?) who, as ever, has covered not only this subject but the more interesting one of achieving ‘quality bread’ with or without gluten.