Here I have tried and tested low-fat baking recipes, some are non-fat but doesn’t taste like it’s a healthy treat. The taste and texture won’t be compromised. The trick is to find the correct ratio of fat and the fat substitute that is being used in the recipe.
Gluten-free baking with flours (like quinoa flour, chickpea flour, amaranth flour almond flour, coconut flour, etc), flours which is made from gluten-free grains or other sources is not very simple. It’s not as easy as simply replacing whole wheat flour with gluten-free flour.