When someone describes "gluten-free" as a healthy alternative for anyone not suffering from celiacs, you may want to set them straight. Gluten-free starches and flours used in lieu of wheat spike higher on the glycemic index than even highly refined white flour while additives used to mimic what gluten does naturally can be more toxic to non-celiacs than gluten.
What's a true healthy alternative? Sprouted wheat. This ancient method of preparing wheat for digestion converts grain to vegetable, reduces blood sugar response, reduces gluten activity, increases bioavailability and maximizes the fiber and flavor profile. Sprouted grain breads are both simple and natural and have long been the true healthy alternative.
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