It's not impossible, or even difficult, to make delicious, gluten-free chocolates, cakes, cookies, pastries and pies. You just need to find the right ingredients, like gluten-free flours and wheat alternatives like nut, tapioca, and buckwheat flours. You might think these modifications will make the treats you're used to taste "off" or "chalky," but some substitutes can actually improve certain recipes. (For example, an almond cake made with almond flour will taste exceptionally almondy.)
You can make your own gluten-free flours at home, or stock your pantry with the many gluten-free flours out there -- the only problem is that they're often difficult to find in your typical grocery store, which is why we've put together this list for you. While you can transform just about any baked good into a gluten-free version, it's important to note that the flour swaps are not equal in ratio. In other words, a recipe that calls for one cup of wheat flour may only need three-fourths of a cup of tapioca flour. Gluten-free baking does take a little initial tinkering, but it's ultimately worth it. (See these 23 chocolatey gluten-free recipes for proof.)
Check out some great gluten-free baking alternatives below (including a couple of boxed brownie and muffin mixes that should make baking really simple):
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