What is done to the wheat when it is grown and produced has a profound effect on how wheat will be absorbed and digested. Genetically modified wheat, commonly used in the US may be responsible for the rise of inflammation and diseases associated with it.
There are many different types of gluten free flours, but not all of them can act as replacements in recipes. I find that a gluten free mix is usually the most reliable in having the same holding effect as regular flour.
At age 26, I am only getting started in my career path. I have just relocated to Vancouver to study holistic nutrition, and hope to share my knowledge through this platform. This website is a work in progress.