Superstar pastry chef Monica Glass is a wizard with all things sweet, and many of her most amazing creations have one thing in common: They contain no gluten. The F&W Best New Pastry Chef 2013 and mastermind behind the dessert program at Sbraga in Philadelphia was diagnosed with celiac disease many years ago, and she channels her passion for gluten-free baking into delicious, ultra-creative desserts. Here she shares five gluten-free ingredients she couldn't live without.
1. Mesquite flour. "It’s great for chocolate-chip cookies. I haven’t tried it for brownies, but you could. You could also put it in graham crackers to get that smoky flavor for s’mores."
2. Coconut oil. "It’s terrific for crumbles and tuiles. I make a tuile with coconut milk, coconut oil, powdered sugar, rice flour and salt. It comes to a paste, then I spread it on a Silpat and bake it at 300 degrees until it’s lacy. Then I dehydrate it overnight so it’s crispy. If you baked it a little longer, then you’d have a nice caramelized coconut tuile."