Bronski’s Blog Honored By

January 21, 2011

Bronski’s Blog Honored By

No Gluten, No Problem

is one of the ’10 Most Inspiring Blogs for Gluten-free Cooking’.

Earlier this week, posted the “10 Most Inspiring Blogs for Gluten-Free Food & Cooking.” NFCA congratulates Athlete for Awareness Peter Bronski (and his wife Kelly!), authors of No Gluten, No Problems, who were 7th on the list!


7 No Gluten, No Problem –I really appreciate Kelli and Peter’s writing. The post linked above, a nutritional examination of a lot of different gluten-free flours, is a great example of their thorough and lucid writing.”

To find out which other fabulous gluten-free blogs made’s Top 10, click here.

On a related note, Peter recently published a fabulous nutritional analysis of 9 prominent gluten-free flour blends. This is a must read for any celiac athlete concered with maximizing their health and performance through a nutrient rich gluten-free diet.

The Great Gluten-Free All-Purpose Flour Blend Nutritional Comparison

Lately I feel as though I’ve been doing a lot of criticizing of refined white starches in gluten-free baking, and an equal amount of praising of whole grain flours, nutritionally speaking. (Witness my recent reviews of Bisquick’s baking mix and 365/Gluten-Free Pantry’s pizza crust mix.) Other GF bloggers sometimes do the same thing – we make qualitative statements about gluten-free nutrition, without offering up the quantitative numbers behind the statement. Until now…

I’ve looked at 9 prominent all-purpose gluten-free flour blends and baking mixes, including our own Artisan Gluten-Free Flour Blend. Some would fall into the “refined white starches” category. Others would qualify as “whole grain flour” mixes. But most importantly, the numbers don’t lie. Here they are, laid bare, so you can draw conclusions for yourself. First, a couple of notes:

1. Because serving sizes varied from 3 tablespoons to 1/3 cup, I scaled every blend’s nutritional information to 1 cup dry mix, so we can directly compare apples with apples.

2. I included 6 nutritional components in the comparison: calories, total fat, carbohydrates, dietary fiber, sugars, and protein. (With the exception of calories, all values in the table below are in grams.)

3. No flour blend had trans fat, and all had either little or no saturated fat. From my perspective then, the “total fat” listed is a measure of healthy fats in the blend.

4. These categories tell the nutritional story at the macro, big-picture level. They don’t tell the micro-nutrient story, but they still give a good general sense and are a valuable nutritional starting point to evaluate the different flour blends.

5. Also keep in mind that these numbers don’t tell the story of taste and texture, and how a given mix performs in gluten-free baking. This is only a look at nutrition, and thus, only part of the story when it comes to baking.

6. Finally, I’m waiting on nutritional info from two more companies, which I’ll add to the post once I’ve received them.

Read the results of Peter’s gluten-free flour analysis, and find out which brand packs the biggest nutritional punch on his blog: