Gluten Free Baking
Gluten free baking is vastly sought after as more and more people are diagnosed with gluten based allergies. The problem with much of the commercial gluten free baking is that it tastes more like cardboard, as dieticians take out all of the natural flavor giving ingredients trying to make the items healthier for people.
But eating is one of the pleasures of life, and gluten free baking should not taste bad. Many of the additions to recipes that add flavor have nothing to do with gluten, or the lack of it in food.
One new recipe, Gluten Free Hazelnut Almond Biscotti, makes an excellent dessert or snack, which is easily portable, and also quite easy to make at home. The recipe can be doubled, and biscotti lasts for up to 4 weeks without any kind of refrigeration, which makes it the “journey bread” of our times. You can pack biscotti with lots of nutrients, and they are limited in calories and fat, which makes them a good candidate to try if you have never baked before and you are looking for a healthier dessert to satisfy your sweet tooth.
Being restricted to gluten free food does not mean eating bad food. Experiment with healthy substitutes that add to, not subtract from the flavor of foods.
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Author: lakeerieartists
Paula Atwell (aka lakeerieartists), the owner of a small local gallery, Lake Erie Artists Gallery, in Cleveland, Ohio, is an artist, author, and a member of the Giant Squid 100 Club. You can follow Paula on Twitter.
This author has published 27 articles so far.