The common misconception about gluten is that simply cutting it out from the diet is better for your overall health. This certainly is the case for people diagnosed with celiac disease, non-celiac gluten sensitivity, irritable bowel syndrome, and many other health conditions linked to gluten and accompanied by a variety of nutrient deficiencies (iron, calcium, vitamin D, B complex, E, and K, magnesium, and phosphorus). These nutrient deficiencies may be caused by the disease process itself and/or an inadequate gluten free diet.
Another common misconception is to cut out carbs on the gluten free diet. Carbs are the only immediate source of energy for the body. They also provide fuel to the brain. About 50% of the daily kcal intake should come from carbs. Legumes, potatoes (all types), whole corn, brown rice, and quinoa are some of the most commonly used, naturally gluten free, and unrefined sources of carbs. Schär also uses buckwheat and millet in our Artisan Baker breads.
The answer to a healthy and balanced gluten free diet is consuming a variety of foods. There is no single food that provides all the nutrients that our body needs. Balancing—whether naturally or processed—gluten free carbs with lean protein, low-fat dairy, vegetables, and fruit at every meal is the key to a healthy diet.