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    Gluten-Free Miniature Desserts: Tarts, Mini Pies, Cake Pops, and More
    Gluten-Free Miniature Desserts: Tarts, Mini Pies, Cake Pops, and More
    Gluten-Free Miniature Desserts: Tarts, Mini Pies, Cake Pops, and More
    Ebook172 pages57 minutes

    Gluten-Free Miniature Desserts: Tarts, Mini Pies, Cake Pops, and More

    By Abigail Gehring and Timothy W. Lawrence

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    About this ebook

    The only thing better than traditional dessert is an adorably small dessert you can pick up with your fingers and devour in a few sumptuous bites. Cake pops, mini pies, and tiny tarts are everyone’s favorite new treats, and it’s no wonder—they’re cute, they’re fun, and they’re small enough that you can sample one of each at a party!

    For the growing population with gluten allergies or sensitivity, dessert is tricky territory. Gehring, who has been gluten-free for three years, has experienced many of the pitfalls of gluten-free cooking and baking so you don’t have to! She and her husband, Lawrence, have developed more than sixty recipes you’ll have fun making and feel great eating.

    Ginger peach tartlets
    Chocolate peanut butter cake pops
    Meringue nests with citrus cream
    Candied orange peel
    Macarons
    Mini red velvet cupcakes
    Chocolate chip cheesecakes
    Blackberry pies with honey lavender cream
    Coconut sorbet shots
    Maple walnut truffles
    LanguageEnglish
    PublisherSkyhorse
    Release dateNov 1, 2013
    ISBN9781628734799
    Gluten-Free Miniature Desserts: Tarts, Mini Pies, Cake Pops, and More
    Author

    Abigail Gehring

    Abigail R. Gehring is the author or editor of more than a dozen books including Back to Basics, Homesteading, The Illustrated Encyclopedia of Country Living, and Classic Candy. She enjoys writing, gardening, experimenting in the kitchen, and spending time with family. She lives with her husband and two children in an 1800s farmstead they are restoring in Marlboro, Vermont.

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      Book preview

      Gluten-Free Miniature Desserts - Abigail Gehring

      The Gluten-Free Kitchen

      If there’s anything lucky about having celiac disease or gluten-sensitivity, it’s that we have it now, when the availability of gluten-free products is expanding at lightning speed. As few as five years ago, many folks didn’t even know what gluten was, and unless you were in a natural foods store or specialty grocery store, you wouldn’t be likely to see a single item labeled gluten-free. Now, many mainstream supermarkets have whole gluten-free sections, and many restaurants provide gluten-free menus! (Though, a word of warning: gluten-free menus are not always as exciting as they seem. I once ordered eggs benedict from a gluten-free menu, eagerly awaiting the first English muffin I’d had since discovering gluten made me feel lousy. When the plate arrived with just a lonely poached egg and a bit of hollandaise sauce—sans English muffin—I was sorely disappointed.) Going gluten-free is a whole lot easier now than it ever has been before. Still, it takes some time to recognize which ingredients are safe and which are not, and there is the unavoidable fact that gluten holds baked goods together and helps them rise and without it, your cookies, cakes, and piecrusts are at a high risk of being flat and crumbling to bits. Those are really two separate issues, so let’s start with the first one: ingredients.

      Ingredients to Avoid

      Wheat, rye, and barley are the gluten-laden culprits you must avoid. Unfortunately, that’s not as simple as it sounds, since those three grains show up in a myriad of forms. Here’s a list of common dessert ingredients to watch out for:

      * Oats are often processed in facilities that also process wheat. Look for certified gluten-free oats to ensure they’re safe.

      ** Rice syrup is often processed using barley enzymes. Check with the manufacturer to ensure the brand you use is safe.

      *** Spelt is an ancient variety of wheat, so it is not safe for individuals with celiac disease. However, some people with gluten-sensitivity or intolerance find that they can tolerate spelt just fine.

      To further complicate things, these ingredients can show up in some unexpected places. The below ingredients do not always contain gluten and when they do it’s trace amounts, but especially if you have celiac disease, you should be careful about what brand of the following items you are buying. Look for ones that are specifically labeled gluten-free.

      Now for the good news. There are lots of flours, starches, and other essential dessert ingredients that you can eat. Here I’ll focus on the flours and starches, since those are the trickiest areas. The following are safe to eat on a gluten-free diet:

      Tips for Successful Gluten-Free Baking

      • Use a mix of flours and starches. On page xii you’ll find a basic recipe for gluten-free all-purpose flour. It includes a variety of flours and starches, which helps to ensure a nice texture in your finished dessert. Using sweet rice flour adds some stickiness to your batter or dough that is sometimes lacking in gluten-free flours. I recommend brown sweet rice flour (rather than white), since it’s a bit more nutritious. (Note: sweet rice flour is sometimes called sweet rice glutinous flour, but it doesn’t contain any gluten.)

      • Go small (obviously a big theme in this book). Smaller cakes, muffins, and cookies hang together more easily than really big ones.

      • Add moisture. Applesauce, pumpkin puree, and yogurt add moisture and nutrition to gluten-free baked goods. Using brown sugar instead of white also helps, as does using a little honey or gluten-free brown rice syrup.

      • Chill your cookie dough. Gluten-free cookie dough tends to spread out a lot. This will happen less if you drop your cookie dough onto the pan and then stick the whole pan in the refrigerator for half an hour or so before baking.

      • Darker baking pans will lead to better browning.

      • Store your baked goods in the refrigerator or freezer to keep them from getting stale.

      • One man’s baking

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