New Gluten-Free Baking

By Kelly Snowden Posted May 07, 2010

Gluten-Free Brownies

© Photo Courtesy of King Arthur Flour

A close friend of mine has celiac disease, which means he shouldn't eat gluten—so usually no pizza, no pasta, no crackers, no beer. He's long been my (very willing) guinea pig for every gluten-free product that floats through our office. Most of these have left me very thankful for my own gluten-tolerance, but a few, like Mary's Gone Crackers seed crackers, have made it into my own pantry. The latest batch of baking mixes to get rave reviews from him is from an unexpected source: King Arthur Flour, the 200-year-old flour company, which has started to roll out its gluten-free line nationwide. According to my guinea pig, the brownies (pictured) rose up to twice the height of the batter and remained gooey and sweet even after cooling down. Most tellingly, his friends came back for seconds. For the cookie mix, he found that he got the elusive chewy texture he craved by freezing the dough into balls before baking. The only caveat: You have to buy your own chocolate chips.

From our recipe archives, here are seven great ideas for gluten-free dinners to accompany these desserts.

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