Before getting into the knity gritty of talking about gluten free baking, I wanted to give you a small summary of why some people need to eat gluten free gluten free baked goods. Foods that are gluten free, are often prescribed to people that are diagnosed with celiac disease. Gluten causes inflammation of the small intestine and since many grains used in baking contain gluten, it makes it difficult for people with celiac disease to eat baked goods. Baked goods are very important to people with celiac disease especially around the holidays. My goal is to provide you with helpful tips and information about gluten free baking.
Gluten Free Baking | Is It Possible?
Yes, it’s possible, and here’s why – since most baked recipes require flour, one way you can bake your favorite foods, is by using gluten free baking flour. You can substitute gluten free baking flour when the recipe you are making calls for either regular flour or wheat flour. This will be especially helpful around the holidays when baked goods are a very popular and gluten free baking is very important.
Gluten Free Baking | Recipes
From reading forums about gluten free diets, it seems that many people are looking for great gluten free recipes, here is one that I found very yummy, that you can make for the holidays and keep it ready in your gluten free baking arsenal:
New Pumpkin Bars Recipe
These high fiber, protein rich pumpkin bars are too delicious for breakfast. They may even be too decadent for afternoon tea. Because, yes, I used brown sugar. And yes, I frosted them with a dairy-free vegan cream cheese icing. I couldn’t help myself.
1/2 cup brown rice flour
1/2 cup coconut flour
1/2 cup Ancient Harvest quinoa flakes
1/2 cup almond flour
1/2 cup tapioca starch
1 1/2 cup organic light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
2 large organic free range eggs or Ener-G Egg Replacer
1 cup cooked pumpkin puree
1/2 cup organic coconut oil
2 teaspoons bourbon vanilla extract
1/2 cup chopped walnuts
Preheat the oven to 350ºF. Line a 9×13-inch baking pan with parchment.
In a mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, spices and salt. Make a well in the center and add in the eggs, pumpkin, coconut oil and vanilla extract. Beat for two minutes until the batter becomes smooth and slightly sticky. Add in the walnuts by hand and stir.
Scoop the batter into the pan and spread evenly, smoothing out the top with wet fingers. Bake on the center rack for 25 to 35 minutes, until the center is firm to the touch. Cool on a wire rack.
Frost when cooled with Vegan Cream Cheese Icing, recipe follows.
Vegan Cream Cheese Icing
Vegan cream cheese tends to be softer than its moo-cow sister, so if you prefer using dairy cream cheese, try the lighter whipped style.
For the icing:
2 cups powdered sugar, more if needed
1/2 cup vegan cream cheese
2-3 teaspoons vanilla, as needed
Pour the powdered sugar into a mixing bowl and add the cream cheese. Start beating to combine the cream cheese and sugar. Add the vanilla extract a teaspoon at a time, and beat until the icing is smooth. If the icing is too stiff add a teaspoon of vanilla rice milk. If the icing gets too thin, add more sugar and beat.
If you are interested in more gluten free recipes, I recommend you visit Gluten Free Baking. This is one of the few sites I have found that have great information for gluten free baking.
Gluten Free Baking | Final Thoughts
In my personal opinion, gluten free baking is a blessing in disguise for everyone diagnosed with celiac disease.
