11 tips for the gluten-free baker
With improvements to gluten-free products, you can now enjoy any baked goods you may have been missing, like cakes and cookies – some versions are convincingly similar to their gluten-containing counterparts. However, gluten-free recipes can still be finicky and not turn out the way you hope. If you really want extra security to make your dessert a success, try traditionally gluten-free sweets. There are so many proven options.
Most meringues are gluten-free. The classic French cookie, macarons, is made with almond flour. The shells are meringues, light and fluffy cookies made from beaten egg whites, and you can put whatever you want in the center. While macaroons are a tricky technique to master, they make a great gluten-free dessert where you won’t have to wonder if the recipe has been adapted correctly.
Many custards are also traditionally gluten-free, and who doesn’t love a creamy, scrumptious treat? Another classic French dessert, crème brûlée, will make you and your guests feel so good that you won’t stop thinking it’s gluten-free. According to Ina Garten, you can even make crème brûlée without a torch by caramelizing the sugar under the broiler.