Gluton-free products are all the rage. For the life of me, I don’t understand why. Someone close to me has celiac disease so I am quite aware what a gluton-free diet involves. Among the last things I would want to do is voluntarily restrict myself to such a diet.

Wheat flour makes baking much simpler, which is exactly why it’s so commonly used. Without it, bakers have to resort to a mix of other types of flours to try to achieve similar results. This is both expensive and the results often leave much to be desired. As Peter Reinhart, a baking expert and cookbook author who works for Johnson & Wales University, said to the Charlotte Observer:

It’s certainly not a weight-loss thing if you’re eating most of the products out there now. If they’re not loaded with sugar, they’re loaded with starches that convert into body fat.

Yup. Some of the most disgustingly sweet things I’ve ever had were gluton-free.