Baked goods traditionally containing gluten and animal-derived products can be modified to accommodate dietary restrictions. These adaptations involve substituting conventional ingredients with plant-based alternatives and gluten-free flours or blends. A common example... Read more »
Baked goods that cater to specific dietary restrictions, omitting both gluten and animal products, present a unique culinary challenge. These items typically utilize alternative flours and plant-based substitutes for eggs and dairy... Read more »
