Originally Posted by sensualappeal
Anyone on a GF lifestyle? I've seen a lot of recipes for nice desserts (I'm a baker) and they were GF and it made me wonder... just because they are GF, does this mean they are healthier? What's the difference really, nutrition wise? Calorie wise?
The difference really is that they don't have gluten in them. Some people don't tolerate gluten (celiac disease, gluten sensitive enteropathy, FODMAPs, whatever). Different substitutes for wheat have different characteristics, so it's hard to say "healthier" or "less healthy"
The cake I make most often is an almond lemon polenta cake. The flours are polenta and almond meal, and the fat is all olive oil (and the fat from the nuts). It fits my diet nicely. On the other hand, my daughter favors a gluten free chocolate cupcake that's made with not much more than starch and binder. It's pretty much nutritionally void!