Chocolate makes us feel better (apparently, it raises the level of endorphins) and that feeling isn’t any different with gluten-free chocolate desserts. Gluten is a wheat protein that provides baked good with a moist texture that stabilises many desserts. Otherwise, these desserts can be chalky and dry. However, if we understand gluten ingredients and learn which substations work, we can enjoy our favourite chocolate desserts: gluten-free and guilt-free.

Chocolate’s gluten content

While chocolate itself doesn’t contain gluten but it’s sometimes found when other ingredients are added or when cross-contaminating manufacturing practices are introduced. These practices can incorporate dusting machines with wheat flour in order to ensure that chocolate doesn’t stick using the very same machines that are used to prepare food with gluten.

Be sure to read the packaging label and ingredients. Some companies display the words “gluten-free” on their products, so stick to those. Depending on how sensitive you are, also avoid any food that was produced somewhere that also handles wheat.

Common gluten ingredients in chocolate dessert

It isn’t just the more obvious ingredients you want to avoid, it’s although those that are more obscure. Gluten can be contained in common ingredients for dessert, like wheat. And white flour, malt, barley, rye, and triticale flour.

Sweetener and binding agent brown rice syrup can also contain gluten, although it can be made to be gluten-free. A powder called maltodextrin is often included in chocolate beverages, frostings, candy, baked goods, and premade mixes. Check the label on any products that county either maltodextrin or brown rice syrup to ascertain whether they’re gluten-free or not.

Substitutes for gluten

There’s isn’t one single ingredient that can be used to replace the wheat or white flour that has been traditionally found in desserts. Alternative flours are used by bakers who prefer to avoid gluten. These flours include sorghum, coconut, millet, rice, teff, tapioca, and almond. These flours might contain less familiar textures and flavours, and different blends produce different results. Adding an abundance of flour will result in a gritty, dry texture, for example.

Starches like potato starch, tapioca, and corn could take the place of flour in some puddings and cakes. A more experimental baker could substitute flour for peanut butter or black beans to replace flour completely in brownies, cookies, and certain chocolate cakes. Such stabilisers as xanthum gum and guar gum are regularly used to create a gluten-like texture in ice-creams, puddings, cookies, and cakes.

Naturally gluten-free desserts

If you don’t like the idea of playing around with new ingredients in order to create new versions of old classics, there are numerous naturally gluten-free desserts out there. Look for such treats and cookies as chocolate caramel turtles, chocolate truffles, chocolate meringue cookies, and chocolate macarons.

Then there are cream-based desserts like ice-cream, flan, mousse, and chocolate pudding. You can easily modify tapioca pudding and rice recipes to make chocolate versions. You can make chocolate fruit fondue or chocolate-covered strawberries by dipping fruit into melted dark chocolate.