Tuesday, November 18, 2014

A few easy changes can make cheesecake gluten-free

A few weeks ago I made a very tasty cheesecake that was completely gluten-free.

You might never have considered it, but cheesecake can easily be a special dessert for a person who can't eat gluten--with a few adjustments, that is.

My "foolproof" recipe--the one that doesn't crack and looks pretty calls for 1/4 cup of wheat flour for which I substitute cornstarch. It firms up the cake and makes it much more stable, avoiding those unsightly cracks that can ruin a cheesecake.

For the crust, use gluten-free graham crackers, if you can find them. Another good choice would be crumbling gluten-free cookies and adding about a quarter cup of almond mill and a couple of tablespoons of butter, then bake it.

For my crust, I made some gluten-free vanilla cookes and added crushed almonds and pecans and the butter. It was nice to have a fancy cake that wasn't hard to make at all. With the holiday season almost here, this is a good choice for a very tasty gluten-free alternative that doesn't feel like an alternative.

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