Being gluten intolerance does not mean that you have to give up your desserts. It just means that you have to make adjustments, especially if you are making them at home. Two of the more popular gluten free desserts are ice cream and fruit, fresh or canned with syrup. Other desserts that you can have include rice pudding, baked custard, or a handful of chocolate chip morsels. The one important thing to remember about these types of desserts is that they do not contain any gluten, which is a protein composite that is found in rye, barley, and wheat.
Many choose to purchase gluten free desserts from a bakery or pre-packaged. The main reason is that these types of desserts are hard to make because gluten is the one ingredient that brings or adds shape to the desserts. It also gives suppleness and elasticity to the dough so it is not tough. When you are pie crusts or cakes you have to learn how to make the pastry maintain the same consistency as if it contained gluten. When buying gluten free flour you have to make sure that the flour is high quality. When you bake using this type of flour you will need to make sure that you are following the recipe exactly as it is written with no variations.
Each of these types of flour has their own unique flavor and particular characteristics and work well in different recipes. Before buying any special flour you should learn about what type of recipes it will work best in as each one will add their own unique flavor to the dish. They all have their own particular characteristics too. Some of these flours have to be stored in the refrigerator instead of in a cabinet and may also require special handling. Some of the different flours you can purchase include arrowroot flour, rice flour, amaranth flour, sorghum flour, and buckwheat.
Recipe for gluten free chocolate cake
Most everyone loves chocolate cake but if you have gluten intolerance the recipe for making them at home is different.
• 8 ounces margarine
• 1 1/3 cup sugar
• 1 cup unsweetened chocolate
• ½ cup semisweet chocolate
• ½ cup water
• 5 eggs (preferably large eggs)
• In a saucepan, add one cup of sugar, the water, margarine, and both chocolates, cooking on medium heat.
• Stir until all the chocolate has completely melted, then set aside to let it cool
• Beat eggs and remaining sugar until fluffy, then add chocolate mixture
• Pour the batter into baking pans
• Bake for thirty-thirty-five minutes in a 350 degree oven
Top with gluten free icing or ice cream for a delicious dessert that contains no gluten.