A pastry suitable for individuals with gluten sensitivities or celiac disease, this baked good replicates the traditional form factor. The primary alteration involves the substitution of conventional wheat flour with alternatives such as rice flour, almond flour, tapioca starch, or a blend thereof. The resulting product seeks to mimic the flaky texture and sweet, fruit-filled experience of its conventional counterpart, but without the gluten protein.
Offering a comparable dessert experience allows those adhering to a restrictive diet to enjoy familiar flavors and textures. This adaptation provides accessibility to a wider consumer base, including those managing dietary restrictions for health or personal preference. Historically, such adaptations were limited in availability and often suffered in taste or texture compared to wheat-based pastries, but advancements in gluten-free baking have improved the quality and appeal of these alternatives.
