The Disadvantages of Gluten-Free Flour: Nutritional, Textural, and Financial Downsides
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4 min read
According to a 2022 study, gluten-free baked goods contain less protein, more fat, and fewer nutrients than their gluten-containing counterparts. While essential for those with celiac disease, the disadvantages of gluten-free flour extend beyond taste and texture, posing significant nutritional and financial challenges for casual consumers.
