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52% off (Sale price $45.00, Reg. Price $95.00) :: Choose from Three Options$45 for gluten-free catering with a menu of five various desserts for up to 15 guests ($95 value) One apple pie, four brownies, four blondies, four macaroons and 1 carrot cake, all gluten-free.$59 for gluten-free catering with a menu of five various desserts for up to 30 guests ($135 value) Two apple pies, eight brownies, eight blondies, eight macaroons and 2 carrot cakes, all gluten-free.$89 for gluten-free catering with a menu of five various desserts for up to 60 guests ($200 value) Four apple pies, twelve brownies, twelve blondies, twelve macaroons and twelve carrot cakes, all gluten-free. Click here to view the menuGluten-Free Baked Goods: Keeping Cupcakes TogetherNowadays menus often offer several gluten-free options. To learn how bakers can overcome this troublesome but useful proteins absence, read on.Traditionally, whether making pizza crust or bread, bakers must cultivate gluten, a protein that forms during the combination of wheat flour and water. Gluten’s unique structure is what allows dough to stretch without losing its shape, and many consider it as vital an ingredient to the structure of baked goods as egg proteins, starch, and scaffolding made from candy canes. Yet as many people either cope with gluten allergies or begin to explore the benefits of a gluten-free diet, bakers have begun to search for alternatives to wheat flour that can yield the same results. As it turns out, flours made from amaranth, rice, chickpeas, quinoa, and nuts all contain some sort of volume-enriching protein, threatening to make gluten obsolete entirely, though any wheat-flour substitute comes with its own set of challenges—leading bakers to enact a few clever tricks to help them overcome the absence of gluten. The secret—as everything else in the baker’s craft—lies in the mixing of ingredients. For starters, high-protein flour can help reclaim some of the protein lost from gluten, but it can’t fill in the gap all by itself. For that, a supplement of starch is needed. Starch also gains ela
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