Joffe also cautioned against viewing gluten-free foods as instantly healthier ... insulin is the hormone that deals with sugar. "Many people have insulin resistance, and by giving up gluten ...
Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins. Ground almonds, pistachios and hazelnuts are ideal in a blend for dense cakes, traybakes and biscuits.