Gluten-free cooking and baking is actually quite simple once you get comfortable with it. I build my meals around foods that are naturally gluten-free, satisfying and balanced, but I fully believe there is room for joy and comfort – and yes, that means dessert! It’s part of a harmonious balance.
The good news is that there are very few sweet treats that can’t be recreated – trust me, there’s no limit to the list of indulgent desserts my brain can fathom! Everything from gooey chocolate desserts and classic puddings to creamy cheesecakes and proper bakery-style bakes can all be made gluten-free. You should never feel like you’re having the ‘gluten-free version’ of a treat; it should be something you’d choose to eat regardless, that the entire family can enjoy.
Don’t adapt regular recipes at random – use recipes that were designed to be gluten-free from the get-go. It’s my job to experiment, test and endure the outcomes – positive or negative – so you don’t have to! And once you get a few successes under your belt, everything feels much easier.
Going gluten-free
My gluten-free journey began at university, when my GP told me to stop eating gluten because I felt bloated and pained after eating, and permanently exhausted and fatigued. It helped, but I should have been tested for coeliac disease first – I’ll probably never know for certain whether I have it. If you think gluten might be affecting you, don’t cut it out before speaking to your GP and getting properly tested – it makes getting answers much harder.
Coeliac disease is an autoimmune condition where gluten triggers the immune system to attack the body, damaging the gut. This can cause serious long-term damage. Gluten intolerance (or non-coeliac gluten sensitivity) causes very real symptoms, but not the same long-term damage.
Unless you have coeliac disease or a diagnosed sensitivity, there is no real benefit to going gluten-free. It’s not a fun lifestyle choice – constantly checking labels, planning ahead, navigating social situations – it’s a lot! Sauces and seasonings often contain gluten, and shared condiments, toasters, chopping boards and air fryers are all big no-nos.
If you are advised to cut out gluten, you don’t need to head straight to the free-from aisle; lean into naturally gluten-free basics like potatoes, beans and lentils, and try simple recipes to build your confidence.
I focus on creating recipes and sharing advice that helps gluten-free eaters feel ‘normal’ again. It’s not just about making food taste good – it’s about feeling safe, included and understood.
Becky Excell
A gluten-free food writer, recipe creator and bestselling author. Her eighth recipe book, Feel Good Gluten Free, is available to buy.
