MyRecipes
May 09, 2011

By Contributor Gretchen Brown, RD, Kumquat

The gluten-free diet is getting a lot of attention lately. Whether you’ve been diagnosed with celiac disease, you’ve noticed your body and gluten just don’t mix well, or you’ve decided to forego gluten for other reasons, it doesn’t mean you have to rip the baking sections out of your cookbooks.

There are plenty of gluten-free recipes to choose from that are naturally gluten-free and require no “unusual” ingredients. Flourless Peanut Butter Chocolate-Chip Cookies  and Flourless Chocolate Mini-Cakes with Praline Sauce  (upper left) are two perfect examples of easy, gratifying, naturally gluten-free desserts. They’ll satisfy any sweet tooth, I promise!

Then there are those comforting, homemade baked goods that would otherwise require all-purpose wheat flour. This is where most newly gluten-free bakers become terrified, but have no fear... the options are truly limitless! Many recipes can be a fantastic success by merely replacing the wheat flour with an all-purpose gluten-free flour blend. Most grocery stores carry these blends, often in the natural foods section or even sometimes right next to the wheat flour.

Blending your own flours is another fantastic way to control the flavors, textures and nutrition of your baked products. Comforting quick breads, such as Gingerbread Fig Loaf, or even a weekend breakfast of Blueberry Cornmeal Griddle Cakes (lower left)are just the beginning of the gluten-free delights you can prepare in your own kitchen. 

May is National Celiac Awareness Month. Educate yourself and others on Celiac Disease, gluten intolerance and the gluten-free diet.

 

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