Thought on GF Baking and Products

I am loving the fact that when baking with the GF products, I do not taste flour in my baked goods, nor do I taste cornstarch. I taste everything else I am supposed to taste. Had I known this, I would have not been so hesitant to switch. I admit, price has been a concern. It seems though that there is some justification in a higher quality end-product that people will enjoy more.

I have the luxury of having the income to be able to afford -- granted grudgingly and not without budgetary changes -- a quality GF diet, but I know others don't, and that bothers me. I hope that especially where children are concerned, these products are accessible to those on WIC (and food stamps for that matter).

What bothers me, is the health food industry and its catering to the higher income. I understand organic farming takes more effort to produce volume and produce sizes to be attractive to consumers. Cost there I understand. But, I honestly find the rest of it bullshit. And folks, the health quality of the food is not inversely proportional to how bad it tastes. If it tastes bad, you generally shouldn't eat it anyway no matter how healthy someone tells you it is. People should not have to spend the entirety of their paycheck to eat well. I can eat crap, be fat, and save a bundle. If I want to be healthy, eat fresh foods (not organic mind you), cut out fat and sodium -- my food budget doubles and since GF triples. Lets screw this health care idea for the moment and do a little reform on the grocery and health food industry. Lets make it more affordable for Americans to eat healthy. That's a basic start. Eat healthy so they don't need to use health care and health insurance. Make sure children have access to healthy foods from a young age that don't blow a mother's entire allotment so she can't feed the rest of the family.