![]() In traditional bread made from wheat flour, gluten forms a protein network that makes dough cohesive and stretchy and gives bread that quintessentially satisfying, chewy texture.īut gluten or other components of wheat can cause health problems in some. Gluten is a protein found in the grains of wheat, barley and rye. And, gluten-free breads can be harder on your wallet, she said, since they are often more expensive and have a shorter shelf life. ![]() But for most people, choosing a gluten-free bread instead of a wheat-based bread is not an inherently more nutritious option, she added. ![]() Are they a more nutritious choice?Īs is often the case with nutrition questions, the answer will depend on your individual circumstance, said Jerlyn Jones, a spokeswoman for the Academy of Nutrition and Dietetics and a registered dietitian in Atlanta. And among those amber waves of bread loaves, bagels and buns are a few gluten-free options, which can cost about twice as much as their wheat-based counterparts. At my grocery store, the bread selection stretches across an entire aisle.
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