These are baked goods designed to exclude gluten, a protein composite found in wheat, barley, rye, and triticale, and refined sugars like sucrose and high-fructose corn syrup. Such formulations are often sought by individuals with celiac disease, non-celiac gluten sensitivity, diabetes, or those choosing to limit their intake of these ingredients for health reasons. An example would be a vanilla-flavored confection sweetened with a fruit puree and made with almond flour.
The significance of developing these alternatives lies in providing palatable and safe options for individuals with specific dietary needs. Historically, adapting traditional recipes to accommodate these restrictions presented challenges in achieving desirable taste and texture. However, advancements in ingredient technology and baking techniques have led to substantial improvements. The benefits extend beyond dietary compliance, potentially offering improved digestive health and blood sugar management for some individuals.
