Replace traditional wheat flour with gluten-free alternatives like almond flour, coconut flour, rice flour, or a gluten-free all-purpose flour blend.
Carefully read labels to ensure that all ingredients, including baking powder, baking soda, and flavorings, are gluten-free. Some processed products may contain gluten or be cross-contaminated.
Experiment with gluten-free grains such as quinoa, buckwheat, millet, or amaranth to add unique flavors and textures to your desserts. These grains can be ground into flour or used in their whole form.
Nut flours, like almond or hazelnut flour, can add richness and flavor to your desserts. They work well in recipes for cookies, cakes, and crusts. Just be aware of potential allergies if serving to guests.
If a recipe calls for oats, make sure to use certified gluten-free oats. Regular oats are often cross-contaminated with gluten during processing.
Adapt your favorite recipes by making simple swaps. For instance, use gluten-free graham crackers for pie crusts, gluten-free cookies for cheesecake crusts, or gluten-free breadcrumbs for toppings.
Explore sweeteners like honey, maple syrup, or agave nectar as alternatives to traditional sources of sweetness. Be mindful of the quantity since these sweeteners can be more concentrated than sugar.
Add gluten-free ingredients like chopped nuts, shredded coconut, or gluten-free chocolate chips to enhance the flavor and texture of your desserts.