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No Loss In The Dessert Department - Makes gluten-free Not So Bad

The Glutenator

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The Glutenator Contributor
The Glutenator
Posted

I am about 2 months into a gluten-free diet and was mourning the loss of easy and satisfying baked goods. I have found Kinnikinnick cinnamon and sugar donuts as well as Glutenfreeda's chocolate chip cookies. These products are AMAZING. I honestly thought I wouldn't be able to enjoy fresh desserts again, but either a fresh out of the oven cookie or warm donut with ice cream really makes my day.

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ravenwoodglass Mentor
ravenwoodglass
Posted

Yes there is dessert after gluten, and it is good. :D

I really like the Kinni chocolate covered doughnuts too. There really are a lot of good treats around, more and more every day. In some ways that is a bit unfortunate as I can now grow hips.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

Oh my gosh! There definitely is dessert after gluten! Our sweets/baked goods/dessert intake went through the roof two years ago when our son was diagnosed with Celiac. We never had that kind of stuff like we do now. I struggle with high cholestrol so I tried not to have it in the house. We love all kinds of gluten-free goodies - prepackaged as well as homemade.

Darissa Contributor
Darissa
Posted

I am about 2 months into a gluten-free diet and was mourning the loss of easy and satisfying baked goods. I have found Kinnikinnick cinnamon and sugar donuts as well as Glutenfreeda's chocolate chip cookies. These products are AMAZING. I honestly thought I wouldn't be able to enjoy fresh desserts again, but either a fresh out of the oven cookie or warm donut with ice cream really makes my day.

You ought to try Udi's Blueberry muffins! The best blueberry muffins I've ever eat! They are sold frozen and oh so good! Also the betty crocker gluten-free cake mixes are good. We really like the chocolate. The yellow one I use for other things including pineapple upside down cake and to add strawberries in to make a strawberry cake. Pretty good. I use Pamela's pancake and baking mix at home a lot for my old gluten recipes like banana bread and muffins and cakes. It already has the zanthum gum in it so you don't have to add it. It also has baking powder too, so you don't have to add that to your recipes. We make crepes and pancakes that are sooo good from that flour mix. GOod luck!

Darissa Contributor
Darissa
Posted

A quick yummy chocolate cake/brownie desert you can make in the microwave!! This only takes 5 min from start to finish!! One of my saving graces...after a long day and I'm craving something oh so full of chocolate and easy...

3 Packets Swiss Miss Hot Chocolate (this brand is gluten-free, not all hot choclate is)

4 Tbsp Pamelas pancake and baking mix (if you don't have Pamelas, you can use 2 Tbsp brown rice flour and 2 Tbsp tapioca starch)

pinch salt

1 egg

2 Tbsp oil

4 Tbsp water

Grease or spray a small glass microwaveable bowl. Mix all the ingredients in the bowl. Microwave, uncovered for 3 minutes and enjoy! Its really that easy. Sometimes I eat it plain, dust with powder sugar, put mixed berries on top, whip cream on top, or with ice cream. You can even stir in mini chocolate chips or my fav...mint chocolate chips to the above recipe prior to cooking:)

Enjoy! Hope you like it!

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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      Inconclusive results

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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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