Three years ago, I discovered I could no longer eat gluten and I thought my life was over. I’d have to give up Cheez-its, cookies, cake, and everything else I held dear. Over the years I’ve tried several different gluten-free takes on classic breaded treats. After plenty of failures, I’ve finally found some reliable recipes I love to make.
- Gluten-Free Banana Muffins by King Arthur Baking
One of the main complaints regarding gluten-free foods is that they are quite dry. This recipe absolutely smashes that stereotype by coming out perfectly moist each time. The bananas add the perfect level of moisture without overpowering the taste. I usually add chocolate chips to make it the perfect sweet treat for any time of day!
- Gluten-Free Chocolate Chip Cake by King Arthur Baking
I won’t lie, I’m a big King Arthur fan. They make great box mixes that are indistinguishable from their gluten-filled counterparts. My favorite is their chocolate cake mix. If you’re looking for a quick and easy recipe for cakes or cupcakes, this will become your go-to.
- Chocolate Gluten-Free Zucchini Bread by Gluten Free on a Shoestring
Similarly to the banana muffins, what makes this recipe great is its moisture. While some people may be hesitant to put a vegetable in a baked good, I promise this recipe will change your mind. Zucchini bread is already delicious on its own, and the addition of chocolate in this recipe masks any unsavory tastes. It’ll ease your conscience to know what you’re eating is not just chocolate cake but has healthy ingredients!
Whether you’re just starting to eat gluten-free or you’re already a pro, it’s always positive to have a reserve of go-to recipes. Just remember my core tenets: It’s all about the moisture, when in doubt add chocolate, and there’s no shame in using a premade mix.