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…
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