Gluten-Free Goes Mainstream

Wednesday, 01 June 2011 | by Pat's Picks

I’m not fully convinced that a gluten-free doughnut is going to taste as good one from Tim Hortons. But, according to the New York Times, it just might. After years of “tough and tasteless baked goods,” the gluten-sensitive population is getting a treat—the rise of gluten-free recipes and products that truly rival the taste of their traditional counterparts. One chef says the most important lesson she learned while experimenting with exotic flours was to stop making “batters and doughs mimic gluten-filled recipes.” Another piece of advice for those aspiring to cook gluten free? Get a scale. Wheat flour weighs more than other flours even though it takes up the same amount of space. Using a scale will help you get the correct number of grams into the mixing bowl.

Below are some of the recipes the Times offered up today:

RECIPE: Gluten-Free Apricot-Walnut Muffins

RECIPE: Gluten-Free Cinnamon Sugar Cake Doughnuts

RECIPE: Gluten-Free Pizza