Gluten Free - Not Always Healthier

The gluten-free aisle has exploded in the past decade. Cookies, crackers, breads, even frozen pizza—it’s all there, often wrapped in packaging that quietly suggests it’s the “better” choice. But here’s the truth: gluten-free doesn’t automatically mean healthier. Let’s untangle the myth and talk about what gluten-free really means.

Why People Think Gluten-Free = Healthy

When gluten-free first hit mainstream shelves, it was framed as cleaner, lighter, even slimming. And for people with celiac disease, avoiding gluten is non-negotiable. But for the average eater, gluten-free isn’t a shortcut to wellness. It’s simply a dietary difference.

Processed Foods Are Still Processed

A packaged gluten-free cookie may skip the wheat, but it often leans on refined starches like tapioca, potato, or corn. These are quick-burning carbs that can spike blood sugar just as much, or even more, than wheat flour. To make up for missing gluten, many products add extra fat or sugar for flavor and texture. The result? A cookie that’s just as indulgent, but not inherently healthier.

The Real Differences on Your Plate

Gluten-free doesn’t equal low carb, low calorie, or nutrient-dense. It just means “without gluten.” Some gluten-free products can be wonderfully wholesome—think oat flour muffins or almond flour cakes—but others are ultra-processed, trading one refined ingredient for another.

How to Make Gluten-Free Work for You

The key is being intentional. Choosing baked goods made with real, thoughtfully chosen ingredients (hello, almond flour, oats, and buckwheat) makes a difference. Pairing your treat with protein or fiber can also keep blood sugar steady. Most importantly, gluten-free should be about inclusion and joy, making sure everyone at the table has something they can enjoy, not a health halo.

At Sonacorn, gluten-free is about creativity, community, and flavor. We bake for joy, not labels. So go ahead: have the cookie, gluten-free or not, and savor it for what it is, a little celebration.