Gluten-free biscuits only on paper

The biscuit market gluten free It is constantly growing, not only due to demand from people with celiac disease, but also due to a trend whereby these products are considered "healthier" than conventional ones.

The reality, however, is very different, and the risk that the consumer may waste money by purchasing products gluten free on paper only, it is very high. The monthly the buoy commissioned a laboratory test on 10 products in this sector, and 7 were rejected, including important brands such as Galbusera and Schar.

The negative reviews stem from a series of ingredients found in these products:

• High glycemic index flours, such as rice and corn.
• Starches (primarily corn and potato starch) and thickeners to give consistency to biscuits, which also have a high calorie content.
• Added fats and sugars to give the biscuits more flavour.
• Palm oil, harmful to the heart and arteries.
• Glucose-fructose syrups, linked to risks of fatty liver disease
• Phosphates that hinder calcium absorption and can cause kidney problems.
• Much discussed emulsifiers
• Guar gum which in high doses can cause Diarrhea and flatulence. 

These are the biscuits that were definitely rejected by the witness commissioned by the magazine The Lifesaver:

PROBIOS organic gluten-free almond cantucci

SCHAR honey biscuits

GOOD YES Coop Gluten-Free Cereal Biscuits with Fruit

ORGANIC BISCUITS with quinoa and chocolate chips – gluten-free

SCHAR choco chip cookies

GALBUSERA zero grain classic biscuit

EUROSPIN I love being coconut biscuits

Read also: 

• Gluten-free but with palm oil: the math for gluten-free foods doesn't add up.
• Gluten-free recipes: from appetizers to desserts