What gf vs. regular food sizes feel like

My theory is that companies know they can get away with selling less food for more money, since most people buying it either have to eat GF because of medical necessity or are rich enough not to care (if they’re doing it by choice). It’s really unfortunate; celiac/gluten sensitivity doesn’t only affect rich people.

Another theory that I’ve seen is that GF bread tends to be more calorie-dense because they add sugar/fat to make it taste better, which seems plausible to me; it still sucks though.

Thanks to the Courtesy of :


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