Baking Gluten Free Desserts

By:  Diane Saint

Dessert lovers are absolutely crushed when they find out that they have celiac disease. Finding out that you have a disease is bad enough, but learning that you can no longer have the sweet desserts you love can make that feeling even worse. Changing your lifestyle to take on a gluten free diet is never an easy task, especially when it means you have to give up many of the foods you love.

However, what if I told you that gluten free desserts were a possibility? They are, you just need to substitute gluten based ingredients for gluten free ingredients. Some existing gluten based recipes will not work with gluten free ingredients. This is why cookbooks such as Paleo Cookbook are so helpful. There are many options for gluten free desserts available.

Gluten is a food protein, which is commonly found in wheat, rye, and barley. This means that sweet foods such as cake or cookies are not allowed when you are on a gluten free diet, unless you get creative that is. Normal wheat flour can often be easily substituted with potato flour or rice flour. Yeast is a big no-no for baking so how do you get bread to rise? Another substitute! Agar-agar or whipped egg whites can have the same effect of trapping air inside the food in the same way that yeast allows baked foods to rise.

Although it is difficult to start a gluten free diet, it is not impossible. With the right food knowledge, and knowing what to substitute in your dessert foods, you will be able to be healthier and happier in your life. With substituting ingredients, your favorite baked goodies can still taste great.

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