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Healthy Dessert Tips

Wheat-Free Dessert Tips

The following healthy dessert tips are from Alison's upcoming cookbook, Desserts for Every Body.

 

Gluten-free flours don't have the structure that glutinous flours offer, so you'll either need to combine these flours with other glutinous flours, or use one or two gluten-free “baking helpers” to help the flour perform better in breads, baked goods and desserts (see Gluten-Free Baking Helpers below for a complete list and how to use them).

 

Many of the gluten-free grains are considered “super grains”, as they are extremely high in nutrients and usually have more protein, minerals and fiber than grains in the wheat family. Unfortunately, these flours can be very heavy and strong flavored, and can take the palate some time to get used to.

 

To minimize the heaviness, graininess and strong, distinct flavors, it is suggested that the heavier gluten-free flours be used in conjunction with lighter, starchier gluten-free flours, like potato starch or arrowroot powder.

 

Most of the wheat and gluten-free recipes in Desserts for Every Body call for a combination of my Gluten-Free Baking Mix, below, and another “super-grain” flour, like quinoa or teff.

 

Most gluten-free flours can be found in the bulk section of your local natural foods market. Bob's Red Mill also has small, pre-packaged bags available.

 

Alison's Gluten-Free Baking Mix

 

Ingredients

For 9 cups

For 12 cups
Brown Rice Flour - 1 part 3 cups 4 cups
Tapioca Flour - 1 part 3 cups 4 cups
Potato Starch (not flour) - 1/2 part 1 1/2 cups 2 cups
Arrowroot Powder - 1/2 part 1 1/2 cups 2 cups

 

 

Gluten-Free Flours

Amaranth, Buckwheat, Brown Rice, Chickpea (Garbanzo), Cornmeal, Millet, Montina, Nutmeal, Oats (It is debatable whether or not oats are safe for people on a strict gluten-free diet), Quinoa, Soy, Sorghum, Teff

 

Gluten-Free Baking Helpers

 

When using heavier flours with little or no gluten, it is advised that some kind of substance with binding and lightening properties be added to help maintain the structural integrity and lightness of the final product. If these special ingredients are not used, you will most likely end up with a very heavy, gritty, crumbly dessert—not the most desirable thing when you're craving a light, moist and sweet treat.

 

The below list consist of starches, gums and binders. These help mimic the advantages of gluten by holding shape, adding chewiness, softening and lightening the final product. Some of these are used widely in gluten-free baking mixes, and some are only used in very small amounts to help with binding and thickening.

 

Gluten-Free Baking Helpers

Arrowroot Powder, Agar Agar, Guar Gum, Packaged Egg Replacer, Potato Flour, Potato Starch, Tapioca Flour, Guar or Xanthan Gum

 

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