These baked goods offer a spiced, sweet treat while excluding gluten, a protein found in wheat, barley, and rye. Their formulation typically involves substituting wheat flour with gluten-free alternatives like rice flour, almond flour, or a blend of starches. Molasses and ginger are essential components, imparting their characteristic flavor. The resulting product is often enjoyed as a dessert or snack, particularly during the holiday season.
The importance of these baked goods lies in their accessibility to individuals with celiac disease, gluten intolerance, or those simply choosing to avoid gluten in their diet. They provide a way for this demographic to enjoy traditional flavors and textures without experiencing adverse health effects. Recipes for these creations have evolved over time, reflecting both advancements in gluten-free baking techniques and a growing awareness of dietary needs.
