Gluten-free high protein does not have to be an oxymoron any longer. This is good news since celiac and diabetes, both auto-immune disorders, are thought to ride on the same HLA gene.

According to recent studies, 40% of diabetics have celiac disease.

Conversely it is believed that diabetes is higher in celiacs than in the general population.

diabeteshealth.com states that possibly 5-10% of all celiacs have diabetes, though I believe that if insulin resistance and Syndrome X were included the number would be closer to 30-40%.

Given my personal experience and in hearing from readers on my blog I know firsthand that many celiacs have challenges metabolizing sugar and large amounts of high glycemic carbohydrates in their diets.

This is why my baking involves higher protein gluten-free flours such as almond flour and the sweetener agave.

I do not eat or bake with white sugar and have felt much better since I made that change more than a decade ago, at the same time that I gave up gluten.

As always, Celiac.com welcomes your comments (see below).