Eating wheat-free and gluten-free is becoming a new diet trend, partially due to the success of the bestseller Wheat Belly, which encourages the elimination of wheat in order to lose weight and belly fat. Historically, we tend to vilify foods in our quest to get thinner; this has certainly become the case with wheat, as more and more people jump on the wheat-free bandwagon. On the upside, an increased demand for gluten-free products has resulted in more easily accessible options at restaurants and grocery stores for those with diagnosed wheat and gluten allergies and intolerances.
When it comes to wheat- and gluten-free baking, things can get tricky; most gluten-free bakers I know substitute a gluten-free blend for the all-purpose flour called for in most baked goods. Unlike wheat flour, it’s rare that a single variety (i.e. rice or quinoa flour) will work on its own in cakes, loaves and cookies. Whether you’re just getting a feel for gluten-free baking or already have plenty of baked goods under your belt, these recipes are worth a try.
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