Last week’s column on natural sugar alternatives sparked many requests for ideas for gluten-free baking, especially with the holidays approaching. Baking gluten-free is not as challenging as it once was, with many gluten-free pantry items being mainstreamed into the regular baking aisle of the supermarket.
Generally, the term “gluten-free” refers to the absence of glutens (a special type of combined proteins) that are found in wheat, barley, rye and their derivatives. Some people have a relatively mild intolerance to gluten, experiencing a variety of unpleasant and uncomfortable gastro-intestinal symptoms, while others are diagnosed with celiac disease, a serious autoimmune disease. There is no cure for the condition, but symptoms can be treated with a diet that eliminates the offending foods.
For some, living gluten-free is a way of life, for themselves, or for those they love. During the holidays, it is particularly challenging. If you are new to gluten-free baking or are seeking ways to bake something that is friendly to everyone, regardless of whether they are gluten intolerant, or not, the good news is there are products available that make that possible.
Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, a blend of sweet rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour and xanthan gum, can successfully replace your favorite wheat flour recipes to make cookies, cakes, brownies, pancakes, pies, muffins and more. The recipes here for Cookie Stamp Butter Cookies, Chocolate Blackout Cake (an adaptation of last April’s Microwave Chocolate Cake) and Blueberry Muffins, are examples of just how good taking a break from gluten-free can be.
