With the holiday baking season just around the corner, ingredients that are free of harmful substances and GMOs are an important consideration. After all, poisoning friends and family is not exactly the model of holiday cheer. For those avoiding gluten, attention is turned to an array of gluten-free flour blends and mixes. The average consumer believes they are doing a good thing for health by avoiding gluten, but a more insidious toxin is often lurking beneath the surface in the form of GMOs. Safe and nutritious alternatives are available—four exceptional flours share the spotlight for worry-free baking this holiday season and beyond.
Agreeable alternatives
For a large segment of the American population, gone are the days of comfortably consuming gluten containing foods like wheat, rye and barley. One does not have to suffer from celiac disease to adopt a gluten-free diet—even the average person can benefit from restricting this troublesome protein. When gluten is banished from the diet, often times weight normalizes, digestive issues calm and reactions like rashes, headaches and fatigue begin to lift. As an added incentive, several gluten-free flours offer unsurpassed nutritional benefit.
