In Paris, where bread is practically a national treasure, a heated debate has risen like dough in the oven: should the beloved baguette go gluten-free?
🥖 The Rise of the “New” Baguette
With more people worldwide adopting gluten-free diets, Parisian bakers are experimenting with baguettes made from rice flour, buckwheat, and other alternatives. For health-conscious Parisians, it’s an exciting step forward proof that even the most traditional food can adapt to modern needs.
😡 The Purists Fight Back
Not everyone is impressed. Traditional bakers argue that removing gluten destroys the baguette’s soul the chewy texture, the crisp golden crust, the airy inside. One Paris baker summed it up with fiery passion:
“If you take the gluten out, it’s just bread cosplay.”
For them, gluten-free baguettes aren’t innovation; they’re an affront to centuries of tradition, as unthinkable as a croissant without butter.
🌍 Bread, Culture, and Identity
This isn’t just about bread it’s about identity. In France, food is culture, and the baguette was recently added to UNESCO’s cultural heritage list. To change it, some argue, is to tamper with history itself.
⚖️ Innovation vs. Tradition
The truth is, both sides have a point. Innovation ensures inclusivity for those who can’t enjoy gluten, while tradition preserves the artistry that makes French baking iconic. The real “Baguette War” may not be about bread at all, but about how far a culture should bend before it breaks.
