Dietitian: Use pea, bean flours for gluten-free food

Baking gluten-free foods with pea or bean flour, rather than rice flour, could make them more nutritious, says registered dietitian Shelley Case. She says products made with rice flour or corn, potato and tapioca starches are low in fiber, protein, vitamins and iron. http://www.foodnavigator-usa.com/Market/Manufacturers-should-use-pulse-flours-to-fill-nutrient-gaps-in-gluten-free-products-says-dietician