Gluten-free baking takes a little tweaking on the traditional recipe, but contrary to popular opinion, the results can be indistinguishable from "regular" baked goods. Exhibit A: These mouthwatering, to-die-for bite-sized cheesecake treats. It takes a few steps and some time (making the graham crackers for the crust from scratch, for example), but the results are well worth it. Recipes are excerpted from Sweet Goodness: Unbelievably Delicious Gluten-Free Baking Recipes by Patricia Green and Carolyn Hemming.
Gluten-Free Baking Myths
Myth #1: YOU CAN'T BENEFIT FROM EATING GLUTEN-FREE.
Untrue! Even if you do not have celiac disease, intolerances, allergies, or sensitivities, it may be beneficial to eat gluten-free. The body's natural response to gluten is inflammation in the intestine that can inhibit proper and efficient nutrient absorption, which in turn affects many physiological responses in the body, including reflexes, muscle response, physical endurance, stamina, muscle repair, and energy recovery. Research demonstrates that eating gluten-free can enhance athletic performance.
Myth #2: YOU WILL LOSE WEIGHT IF YOU EAT GLUTEN-FREE.
This is considered to be a myth because most people who decide to eat gluten-free make poor alternative food choices. Overprocessed, store-bought gluten-free foods often provide little-to-no nutrition, and may be high in fat and sugar. On the other hand, if you make healthy gluten-free food choices, your circumstances may be different.
Myth #3: BAKING GLUTEN-FREE IS TOO DIFFICULT
It's not. It just takes a bit of adjustment and maybe some experimenting in the kitchen.
Myth #4: GLUTEN-FREE BAKING IS INFERIOR IN TASTE, TEXTURE AND NUTRITION
You can bake delicious treats using nutritious gluten-free ingredients. Baking that tastes, looks, and smells exactly as you'd expect baking to.
Myth #5: GLUTEN-FREE MEANS LOW-CALORIE
All food contains calories, and gluten-free does not guarantee a low calorie count.