When researching my literature review for University, I discovered that the flours normally used in gluten-free products on the market today, have little or no nutritional value!
As a chef and the wife of a man with Coeliac Disease, I found this information quite shocking.
An exert from my paper (Most of these products are made using white rice flour, tapioca starch, and potato starch, all of which have little or no nutritional value. The products usually have a high sugar content; this along with the wrong choice of flour can cause unhealthy weight gain, heart disease and type 2 diabetes, Smith, (2010) & Gazzola, (2011).)
My Husband already has type 2 diabetes so this information has given me cause for concern. I began to use different combinations of flours from the pseudocereal group. A pseudocereal is a plant which is not a grass or cereal but can be used in similar ways as wheat flour. Naturally gluten-free pseudocereals include: Amaranth, Buckwheat, Chestnut, Corn, Millet, Oats, Quinoa, Rice, Sorghum & Teff! These flours can be purchased on Amazon.
I hope that people will be more aware of the ingredients in their food and start to research what they are consuming. The food is very expensive so if it is doing nothing for you but act as a substitute for 'normal' food, then I think it is time to rethink your diet!