How dietary restrictions are forcing pastry chefs to be more creative
Professional kitchens are striving to meet the needs of diners by taking into account a wide range of dietary restrictions when preparing dishes. With some strategic substitutions, chefs can create amazing dishes for people following gluten-free, vegan, paleo or other popular diets. But what about dessert?
Baking and pastry students may find themselves wondering if they can prepare delicious, indulgent items without some of the ingredients they usually rely on. Fortunately, there are plenty of chefs out there who are coming up with tasty treats while working within a variety of constraints. Explore some of the remarkable desserts that diet-conscious pastry chefs have created and you may change the way you bake.
Are dietary restrictions the new trend in pastries?
“Desserts tailored for special diets could be a big culinary trend.”
According to Nation’s Restaurant News, desserts tailored for special diets could be one of the biggest culinary trends of 2018. Many restaurants and bakeries across the country are stepping up to the challenge of meeting the needs of people who don’t eat gluten, dairy products or other ingredients commonly found in baked goods. The key is finding ways to make these items fully satisfying on their own terms, regardless of what substitutions the chefs employ.
Chefs like Kelsey Burack of the Washington, D.C. bistro DBGB DC, are accomplishing desserts that everyone can enjoy through measures like using coconut and soy milk. At Petunia’s Pies and Pastries in Portland, Oregon, everything on the menu is vegan and gluten-free, including options like a salted caramel cookie bar, orange olive oil bundt cake and thin mint brownie. By being considerate of guests’ special requirements, an establishment shows its commitment to sharing great food with everyone and builds positive word of mouth.
Give gluten-free, vegan baking a try
If you’re interested in exploring baking for people with dietary restrictions, the best way to start is by trying out some interesting substitutions for yourself. The Minimalist Baker has plenty of appropriate recipes, such as an extra-fluffy chocolate zucchini bread that’s both vegan and gluten-free. The key to making the dish without any animal products is mixing flaxseed meal with water as a replacement for eggs.
After letting the flax eggs rest for five minutes in a mixing bowl, whisk in applesauce, maple syrup, coconut sugar, baking soda, baking powder, cocoa powder and sea salt. Then, add melted coconut oil and almond milk, followed by grated zucchini. For tender, light results, use a combination of gluten-free flour, oat flour and almond flour, whisking until barely combined.
Finish off the batter by stirring in dairy-free semisweet chocolate chips, and then transfer to a loaf pan lined with parchment paper. Bake at 375 degrees Fahrenheit for 45 minutes to an hour. Cool for five minutes in the pan before moving onto a rack.
These pumpkin spice blondies are vegan and paleo-friendly
Not Enough Cinnamon provided the ideal recipe for people who love pumpkin spice flavor and are also maintaining a vegan and paleo diet. Use a whisk to combine coconut sugar, coconut flour, almond flour, arrowroot, baking powder, baking soda, cinnamon and pumpkin spice. Then, stir in maple syrup, almond butter, canned pumpkin and apple cider vinegar until fully combined.
Move the batter into a greased baking dish, smoothing it off with a spatula. Bake at 350 degrees for about 24 minutes or until browned. Allow to cool for 25 minutes before serving.
Familiarizing yourself with useful substitutions could be the beginning of adding an array of new desserts to your repertoire that are perfect for people with dietary restrictions.