For most people, a rich chocolate cake frosted with fudge or topped by cream and strawberries would be the ultimate dessert – rich, decadent, and very satisfying. However, most people with celiac disease avoid anything with flour. As a result, they usually abstain from indulging not only in cakes but also all other desserts as well. The same goes for America’s all-time favorite food – pizza. Since pizza crust is usually made from flour, which is from wheat, celiac disease patients try to avoid eating pizza altogether.
However, many recipes today make it possible to create guilt-free desserts and treats for celiacs. A completely new culinary movement is coming up with substitutes for wheat flour. As a result, it has been discovered that chickpea, almond and tapioca flour all function as well as wheat flour in dessert construction, as well as pizza crust-making. If you want to learn how gluten-free pizza is made, you can search for instructions online.
On the other hand, if you want a few fancy desserts fit for celiacs, you’ll be happy to know that you can now enjoy cakes and other treats without feeling guilty or suffering uncomfortable consequences.
If you don’t want to bake but still want to have something nice and sweet at the end of a meal, you can make a few tidbits. At the top of the list would be a truly guilt-free dessert for celiacs: gluten-free fudge brownie because, as any chocoholic will tell you, there is nothing like a rich, decadent brownie to chase the blues away.
Here’s a simple recipe to get you started with creating gluten-free desserts and treats to make coping with your condition so much easier:
Gluten Free Fudge Brownies
- 2/3 cup cornstarch
- 2 3/4 cup gluten-free baking mix
- 3/4 cup white sugar
- 1 1/4 cup brown sugar, well packed
- 3/4 cup cocoa powder
- 1 scant teaspoon baking soda
- 2 eggs, beaten
- 3/4 cup margarine, melted
Mix cornstarch, white and brown sugar, baking mix, cocoa powder, and baking soda in a bowl using a wire whisk. Try to make the lumps smoother. Add eggs and melted margarine, and then beat in one direction for about 150 strokes with a wooden spoon to combine ingredients only until smooth. If you are using an electric mixer, set on low and mix for 3 to 5 minutes.
Using a line an 8X8 baking pan, bake at 350 degrees Fahrenheit or 175 degrees Centigrade in a preheated oven for 40 to 45 minutes or use the toothpick test at 38 minutes. You can garnish this recipe with gluten-free walnut slivers to make your brownies more festive or you can lightly and strategically place 16 large half cherries so each bar will have one.
This simple recipe is sure to make you see that being a celiac does not mean the end of desserts for you. With all the available gluten-free ingredients today, there is absolutely no reason why you cannot create a guilt-free dessert for celiacs so that your meals can end with a sweet, sweet smile.