Yup. If you're celiac, your body can't handle gluten. It has nothing to do with the quality of the flour, whether it was grown on a big farm or a family farm, gmo or not. It's simply the gluten.
As for why someone who isn't celiac would eat gluten free. Trendy media nonsense.
One of my children has an anaphylactic nut allergy. I wish restaurants and bakeries paid half as much attention to this issue (mainly by way of cross contamination) as they do for gluten issues.
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