Confections formulated without gluten and refined sugar offer an alternative for individuals with dietary restrictions or health-conscious consumers. These baked goods are designed to exclude gluten, a protein found in wheat, barley, and rye, and refined sugar, often replaced with sugar substitutes or natural sweeteners. For example, almond flour is commonly used in place of wheat flour, and stevia or erythritol may replace granulated sugar.
The increasing demand for these specialized desserts reflects a growing awareness of conditions like celiac disease, gluten sensitivity, and diabetes, as well as a general interest in reducing sugar intake. Historically, creating palatable versions required significant experimentation and innovation in ingredient selection and baking techniques. The result is that individuals with specific dietary needs can participate more fully in social events and enjoy treats without compromising their health goals.
