Most people have heard of a gluten and dairy free diet. However, very few people know how to make these delicious foods. There are three parts to a gluten-free dessert. First, there is the base which can be either a dessert or a grain such as quinoa. Second, the ingredients can be anything that you want them to be, whether they are fresh fruits, vegetables, meats, and/or dairy products. Lastly, you add your favorite flavor to make it special and gluten free.
Foundation Of Gluten-free Foods
The foundation of gluten-free foods is basically made up of a grain that must be wheat based. Wheat is the only ingredient that is required. Also, any ingredients used in this process must also be gluten free, so that includes things like corn syrup, whey, egg whites, and gelatin. Many common baking ingredients are also now considered gluten free.
The first step in making a gluten free dessert is to find gluten-free ingredients for the cake pan. One thing to keep in mind is that many cake pans will not slide properly into the oven. So you may need to double or triple the recipe. Another important consideration is that since gluten is thicker than regular flour, cakes will typically end up crumbly. This means you need to make sure the ingredients you use are really thick. If you are using a dessert mix that is thick, you will need to use more flour, which will result in a better result as well.
Find Some Good Recipes
Next, you need to find some good recipes for your gluten-free dessert. Again, you do not need to reinvent the wheel. Just pick up a good cookbook with a gluten-free ingredients list and look over the recipes. You can also visit some cooking forums to see what other gluten free diet cooks have made. You can also ask your doctor or pediatrician for suggestions if you are having health problems or if you are simply concerned about developing a gluten allergy.
Time To Bake
Once you have a list of gluten free recipe ideas, it’s time to bake. But remember, baking a gluten-free cake is different than baking a regular cake. First of all, there is no flour in gluten-free baking, so the ingredients will have to be different. There may be additional ingredients, such as xanthan gum, that will thicken the batter. Gluten is difficult for the body to absorb, so make sure you add extra to moisten the cake batter before baking.
In general, gluten free desserts have a tendency to be heavier and thicker than their non-gluten counterparts. For this reason, it may take more ingredients and more baking time. It is possible to decorate gluten free desserts just as you would for a non-gluten recipe. However, some of the decorations, such as chocolate cakes, may not hold up to the thickness of the icing. If you are not careful, the cake could fall apart.
If you find yourself eating a lot of gluten-free desserts, then you should start mixing your own recipes. It’s not difficult. Just be sure you read and follow the instructions carefully, and keep track of what ingredients you are adding. You’ll be glad you did when you experience the wonderful benefits of having a gluten free diet.