Here you will find gluten-free recipes, such as flourless cakes and other baked goods made without gluten. All of my baking recipes are easy to make, low in sugar or sugar-free. And above all, my recipes are made without industrial sugar (this is normal white household sugar). Instead, I made sure that my baking recipes are naturally sweetened.
Gluten-free baking alternatives
Baking without gluten means that all recipes exclude wheat, barley, and rye, as well as spelt, kamut, and other wheat relatives. Pseudo-grains and other alternatives make great replacements. Millet, corn, rice, quinoa, amaranth and buckwheat, for example, are completely gluten free. You will also find that I use products such coconut flour, almond flour, oat flour, ground almonds and other nuts for baking as well.
Look for certified gluten-free when using oats
Oats, though gluten-free, can be problematic due of cross-contamination with wheat. Therefore, certified oats should be used. And it’s also worth noting that for people with celiac disease, they can be problematic since oats contain a protein similar to the protein in gluten.
Gluten is a combination of proteins in flour that form an elastic network which gives baked goods’ their structure. This can easily replaced by other simple binders, such as linseeds, chia seeds and psyllium husk. Adding arrowroot powder also helps improve the overall texture.