Irene McGuinness
For cookie lovers with a gluten allergy, our gluten-free desserts are a sweet treat you can indulge in. Try our gluten-free recipes and baking tips.
Wheat, barley, rye—there’s a growing list of ingredients consumers are avoiding in baked goods. People with celiac disease must avoid wheat and any grains containing gluten, a problematic protein for them. But gluten-free baking is a trend many are embracing for digestive health.
Baking without wheat flour is not as daunting as it may seem. With a few simple tips you can substitute conventional flour products in many baking recipes. The trick is to understand the characteristics of your substitutions: how do you produce a baked cookie or bar that doesn’t crumble after one bite or, alternatively, is too tough?
The trick is baking with gluten-free flour combinations. Some are higher in starch, some are heavier—all offer different tastes. Some are more crumbly and dry, whereas some are dense and can taste beany if not used in limited quantities.
We’ve developed these recipes to round out your festive baking tray. With a few substitutions you can get started with minimal fuss—and satisfy the sweet cravings of your guests and family members who must, or choose to, avoid gluten.
Recipes
Source: alive #338, December 2010
Irene McGuinness
Irene McGuinness is a nutritionist, food writer, food stylist, and recipe developer.
