While in Vancouver recently, my lovely sister-in-law bought some gluten-free baked goodies. The tasty treats were from Panne Rizo, a gluten and wheat-free bakery/deli/cafe - especially good for those with a gluten or wheat intolerance (celiac disease).
When tasting gluten-free versions of wheat-based baked goods, there will usually be a difference in texture (more granular) and sometimes flavor.
We tried three traditional treats - all made with rice flour:
- Walnut brownies: iced and very sweet - almost as sweet as fudge, very similar to a traditional bakery brownie, great texture
- Ginger cookies: crunchy and chewy, nice spice blend, slightly granular texture
- Banana bread: tasty and moist, very similar in taste and texture to a traditional wheat-based banana bread, slightly granular
We also tried the rice bread, and it was surprisingly light and moist.
...so many other tasty nutritious grains, nuts, and seeds to try baking with: Amaranth Shortbread? Chocolate and Chestnut Cake? Bring it on! More on gluten-free goods another time.
Bon weekend :-)