Please correct me if I am wrong, but our gluten-free flours are not fortified with riboflavin, thiamin, niacin like wheat flour is by law, the Enrichment Act of 1942. So this trickles down to our gluten-free breads and cereals and baked goods.
Should our flours be fortified? I know that many gluten-free baked goods, like bread, is fortified with iron, which is great. But what about B6, and folate (1996 law added folate/folic acid)?
Is this the next frontier? I know we are all protective of and grateful to the companies producing gluten-free products, but there are undoubtedly some Celiacs who either aren't aware of this and/or get many if not most of their sustenance from gluten-free baked goods without supplementing from the other food groups that are high in B vitamins.