Most of my customers/patients were buying the gluten free bikkies because they liked the flavours and not because they were gluten free. “Gluten free” flour is typically made from refined rice, tapioca and corn flours which are low in protein, fibre, nutrients and high in starchy carbs. So not that healthy! So I decided I would improve the nutritional and health profile of the bikkies by using beneficial wholegrains like oat bran and wholemeal flour. (see ingredients)
The earlier versions were gluten free. Why do the new versions have gluten?
About the Author: Antigone Blazos
A/Prof Antigone Kouris, PhD, Clinical Dieitian Adjunct Associate Professor, Department of Dietetics, La Trobe University Director, Total NutritionCare, Melbourne www.profkourisnutrition.com.au Director, Skinnybik low carb lupin bikkies www.skinnybik.com