Gluten-free bread has become the new buzzword in the food industry. With many people going gluten-free due to celiac disease or gluten intolerance, gluten-free bread has become a popular alternative to traditional bread. However, is it really worth all the hype?
Firstly, let’s talk about what gluten is. Gluten is a protein found in wheat, barley and rye that gives elasticity to dough and helps it rise during baking. For people with celiac disease or gluten intolerance, consuming gluten can cause digestive issues such as bloating, abdominal pain and diarrhea.
Enter: Gluten-free bread! Made from alternative flours such as rice flour, almond flour or chickpea flour, these loaves are free from any traces of gluten. But how do they taste? Well… not great.
Most people who have tried gluten-free bread will tell you that it tastes like cardboard – dry and flavorless. In fact, many manufacturers add extra sugar and salt to their recipes just to improve the taste.
Another issue with buying packaged GF (gluten-free) products is they tend to be more expensive than regular ones without much nutritional value difference; however this isn’t always true for homemade options where ingredients can be bought in bulk at lower prices allowing for more nutritious alternatives.
But despite its less-than-stellar taste and higher price point, there’s no denying that some individuals rely on these products for health reasons.
So if you’re looking for an alternative to regular bread due to celiac disease or gluten intolerance then go ahead give GF bakes a try but if you’re simply trying out a trend without any underlying medical condition then maybe save your money and stick with traditional doughy goodness instead!