Bak­ing With or With­out

Can’t eat gluten? With De­light Gluten-free Mag­a­zine, that’s never a prob­lem. But what about when it comes to eggs and but­ter? This spring, we’ve got you cov­ered…

Delight Gluten Free - - Enlighten -

My cir­cle of friends has al­ways sup­ported my gluten-free diet. They hap­pily come over for din­ner par­ties, eat every­thing I put on the ta­ble and even tell me that it tastes pretty darn good.

Ten years ago, gluten was the only food off the ta­ble. But over the years more and more of my friends have de­vel­oped sen­si­tiv­i­ties to food or made life­style choices that re­strict their di­ets. Veg­e­tar­ian, pa­leo and pescatar­ian di­ets were easy for me to adapt to, but when my friend Ste­fanie was di­ag­nosed with an al­lergy to eggs, I was re­ally thrown. How on earth would I bake gluten and egg-free good­ies? Eggs serve so many valu­able pur­poses es­pe­cially in gluten-free bak­ing. They bind, leaven and moisten, all of which are cru­cial for gluten-free bak­ing. Elim­i­nat­ing gluten and eggs seemed like an im­pos­si­ble chal­lenge. But of course, it wasn’t… I just had to be cre­ative. Through­out the in­dulge sec­tion of this is­sue of De­light, you’ll see some of the ways I’ve learned to adapt recipes. For gluten-and egg-free sub­sti­tu­tions, I learned to use heavy whip­ping cream and cream cheese to make cheese­cakes. Sweet­ened con­densed milk can be used to make key lime truf­fles and you can make cookie dough with­out eggs and eat it right out of the bowl!

For my health con­scious friends, I started ex­per­i­ment­ing with al­ter­na­tive fats like av­o­ca­dos and av­o­cado oil, co­conut oil, Greek yogurt and ap­ple­sauce as re­place­ments for but­ter and found that in some cases they taste ex­actly the same or per­haps even bet­ter then us­ing whole but­ter. If the sub­sti­tu­tions are too great for your lik­ing, then try just sub­sti­tut­ing half of the but­ter. You’ll still gain valu­able nu­tri­ents and elim­i­nate loads of fat from your bak­ing.


Pep­per Steak Fa­ji­tas | p.27 Easy Cheesy Steak Fa­ji­tas | p. 30 Kid- friendly Mini English Muf­fin Pizza | p. 46 Tra­di­tional Spinach and Meat Lasagna Roll Ups | Al­fredo Pasta Spi­rals | p. 47 Crispy Ap­ple Cin­na­mon Raisin Breakfast Bread Pud­ding | p. 48 Chal­lah French Toast with Lemon Ri­cotta and Blue­ber­ries | p.50 Roast Beef, Fresh Moz­zarella & Pesto Panini on 7 Seed Multi­grain Bread | p. 51 Three Cheese Roasted Gar­lic and Sundried Tomato Grilled Cheese | p.52 Roasted Turkey, Havarti & Honey Di­jon Panini on Rose­mary Bread | p. 53

p. | p. 47

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