Why is gluten free food so ..... duh?

 

Why gluten-free substitutes fall short

Many gluten-free flours (rice, corn, potato, etc.) are milder or blander in taste.

Manufacturers often add more starches or gums (like xanthan gum) to mimic texture, but these don’t add much flavor.

Sometimes salt, fat, or sugar is reduced to make “healthier” gluten-free products, further dulling taste.