Is there an underlying reason why gluten might be bad on a keto diet even though almost all the starch has been removed?
I have seen very low carb bread recipes using flax and wheat gluten some lately. I have been gluten free since I started keto and only had white flour a few times since I started. Yes I felt it, but I don’t think I am sensitive to gluten just the carbs. Since vital wheat gluten is the protein part of wheat with almost all of the carbohydrate removed my question stated above is of particular interest to me. I was a baker for many years and an avid home bread baker. Can anyone throw some science at me shedding some light on this? Appreciated. 