Set against all the awful things that happen in the world, a minor quibble about dietary concerns may seem small. However, this is a question worth asking:
In a period in which so many people are finding that they have dietary intolerances, why has baking made such a comeback?
Okay, so it’s not exactly “Why do good things happen to bad people?”. It still bears asking. Let’s face it, when you look at a chocolate cake or a freshly baked apple pie, it’s tempting. But if you have celiac disease or diabetes, it can be poison.
Most of us know that we have these intolerances, and some people will take calculated risks in what they eat. It’s one thing to tell yourself: “I’m going to regret this later, but right now it looks and smells amazing.” For some people, though, it’s not that simple. So what can they do when it comes to baking? Surely they can’t be expected to ditch cakes, cookies, and pies forever?
Gluten: How To Defuse The G-Bomb
When some people are trying to avoid eating decadent chocolate cakes, they use the old line: “A moment on the lips, a lifetime on the hips!”. For someone with Celiac disease, it’s not a question of vanity. It’s more “A moment on the lips, several hours in intense digestive pain. Also, an increased risk of serious illness later in life.”
The good news for people who can’t eat gluten is that there are alternatives. Although most flours do contain it, there are increasing options that do not. Flours made from almond, tapioca, and rice are some potential replacements for the dreaded wheat flours that carry such risks. So if you’ve found best easy cake pops recipes to make online, you can still enjoy them without fear.
Sugar: Keeping It Sweet And Healthy Too
We’ve been conditioned to see sugar as a bad thing anyway. That said, there is a difference between avoiding it because it’s “naughty” and having to ban it from your home. For some people, refined sugar carries serious health threats.
Fortunately, there is no need to run the risk, even if you want to bake sweet treats for a party or just for a treat. Instead of using the sugar called for in the recipe, just replace it with Xylitol. You’ll get the same results but without the stress of wondering if you’re going to get sick.
Milk: Lactose Intolerant? Not A Problem…
An increasing number of people worldwide are coming to discover that dairy milk is not for them. Indeed, there are expanses of the globe where cow’s milk is hard to buy in stores because so many people are lactose intolerant. However, many recipes still call for it and will taste unusual if it’s not there. So what is the alternative here?
The key is to find milk you can comfortably drink on its own. The milk solid taste will come through in whatever you bake. This makes some alternatives better than others. For example, goat’s milk contains less of the proteins that make cow’s milk such a risk. It does taste more “grassy,” but can be used in baking.
Other alternatives include soy milk, although many people advise against this as the “bean” taste is stronger when baked. Many people instead prefer Hemp milk, as it tastes more natural. Be warned, however, that if you use it, you should find an unsweetened brand – or reduce the amount of sweetener you use in the recipe.