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Yes, if you are convinced gluten is causing you problems then it would seem to come down to NCGS but you may also have other intolerances. -
By Scott Adams · Posted
There are huge categories of gluten-free foods, are there any particular types of foods that you are trying to find? -
Ended up demanding HLA and I’m negative for both. So assuming this is NCGs now? PCP seems unsure and GI is referring to genetics which I don’t get. about to lose my mind
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You are definitely not alone aftertastes and denser interiors are really common with gluten-free baking. Oat and tigernut flours are great choices, and tweaks like extra egg or adjusting hydration are exactly the kind of trial and error that usually leads to better texture over time.
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