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Juicy lemon loaf (Tim Fraser for The Globe and Mail)
Juicy lemon loaf (Tim Fraser for The Globe and Mail)

Recipes: You won't miss the flour in these gluten-free goodies Add to ...

In the pursuit of feeling good, many people are cutting gluten from their diet. While the supply of gluten-free products, bakeries and cookbooks is far greater now than a decade ago, living without wheat, barley, rye and other flours is still a challenge.

Many of the products I’ve tried lack flavour or have a dry or gummy texture. So I’ve taken on the challenge of producing some good-tasting gluten-free recipes. These dishes are as good as or better than their gluten-loaded counterparts. Try them and flour will never be missed.

A quick note: Oat flour works well in gluten-free baking but because it is sometimes cross-contaminated with regular flour, gluten-intolerant people might want to avoid it. If you can find certified gluten-free oat flour, you can use it instead of quinoa flour if preferred.

  • Rice noodle lasagna
  • Juicy lemon loaf
  • Double chocolate chunk cookies

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