Over the past few years, the trend of gluten-free has become increasingly popular in the food industry, including in pastry. More and more people are opting for gluten-free diets for health or lifestyle reasons, prompting pastry professionals to adapt their offerings to meet this growing demand. Gluten-free preparations offer a wider choice to customers while allowing professionals to stand out from the competition and attract new customers. Additionally, offering gluten-free preparations can be a creative challenge for pastry chefs and restaurateurs who must find alternatives to traditional gluten-containing ingredients while preserving the flavor and texture of their creations. In this increasingly competitive environment, pastry professionals have every reason to offer gluten-free preparations to meet the growing demand of customers while remaining innovative and creative in their offerings.
Discover 5 gluten-free desserts that are full of flavor:
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Lemon Almond Cake
What could be better than a traditional soft and moist lemon cake? Almond powder, cornstarch, soy flour, gluten-free baking powder, butter, sugar, eggs, and of course, lemon; nothing could be simpler. Sold by the slice, with or without icing, the traditional lemon cake will always find its audience.
Gluten-Free Barquettes
Make gluten-free “barquettes”, childhood snacks, easy to take anywhere, these cookies are timeless! Eggs, sugar, jam, rice flour, and that’s it! Adaptable to all tastes: jam, jelly, spread… your customers will never get tired of them. Use Maé Innovation® barquette molds to get perfect barquettes.
Light Pancakes
Pancakes are an integral part of French heritage and have also been very well exported abroad. Adapt your recipe by substituting wheat flour with rice flour and add It’s then just a matter of filling them with salted caramel, jam, or even spread.
Cookies with Rice Flour
Chocolate chip cookies, traditional cookies with white, dark, or milk chocolate, hazelnut or almond toppings, cookies are currently in high demand! Use your favorite cookie dough recipe and replace wheat flour with rice flour. Lighter and still as delicious, the gluten-free label will add a competitive advantage. Use Maé Innovation® pastry cloths to bake your cookies.
Banana Bread
Create a lighter banana bread by once again replacing wheat flour with rice flour. Add ripe bananas, sugar, rice flour, butter, a few nuts, and you’re done. Use the Maé Innovation® cake mold for perfect presentation and baking.
All that’s left is to delight your customers! Using Maé Innovation® bakery and pastry equipment will allow you to create high-quality, easily removable products.
