GF recipes CAN have a higher glycemic index (GI) depending on the
flours used — Rice, potato and maize are quite starchy and have calorie / sugar
content than regular flours like
whole wheat and oat
flour.
In Europe most
flour is naturally lower in gluten (about 8 %)
than in North America (Canadian is about 13 % and American a little less) so I treat
regular whole wheat flour like
whole wheat pastry
flour, and if I'm making bread or something that benefits from higher gluten
content I look for «special»
whole wheat flour, which is higher in gluten, or I add a bit of vital
wheat gluten.