Gluten-free baked goods

A family of proteins known as gluten is present in wheat, barley, and rye. Gluten must be avoided by some people to control gastrointestinal symptoms and prevent intestinal damage, such as those with celiac disease or other gluten-related disorders.

However, bread, muffins, and other baked foods made without gluten are typically high in carbohydrates. In fact, they frequently have more carbohydrates than their gluten-free counterparts. Additionally, the carbohydrates and grains needed to make the flour used to make these foods often have a tendency to quickly spike blood sugar. If you're limiting your carb consumption, stick to whole foods or prepare your own low-carb baked goods using almond or coconut flour instead of eating manufactured gluten-free foods.