>Many of the gluten-free products contained more unsaturated lipids (or harmful fats) than gluten-containing ones, they were lower in fibre, and their salt and protein content needed to be monitored.

I have celiac disease and have anecdotally observed this. A bread recipe using wheat flour is so simple, mostly flour and water and yeast. A gluten free bread recipe often includes far more butter/oil, and sometimes 6+ eggs.

But because the bread is so different, one tends to consume far less of it.