People tend to mourn the loss of delicious baked goods when they first go gluten free. It doesn’t have to be this way. And it doesn’t have to taste like chalk and wheat grass, either. Call me nuts, but if I’m going to go to the effort of turning on my oven, the end result better be spectacular — and healthy recipes are not exempt from that rule. With a few clever swaps, you can transform your tried-and-true baked good recipes into gluten-free masterpieces.
- There are loads of gluten-free flour mixes available at the grocery store these days, giving many an easy path into gluten-free baking.
- Check all the labels of the ingredients you’re using to ensure that they are really and truly gluten-free. Some brands of powdered sugar, for example, may include a starch that has gluten in it.
- Just like the tip above, if you’re baking for someone who strictly follows a gluten-free diet, you need to take all precautions not to risk contamination.
“Gluten-free baked goods can be as crave-worthy as their gluten-containing counterparts — you just have to know some of the more important rules when it comes to baking in this style.”