When baking gluten free, people often say their baked goods turn out hard or have a consistency that seems a bit “off.” I’ve found a great way to work around this is to use fruit or vegetables in GF desserts. Not only is it better for you, but it helps keep everything light and fluffy. I also use bananas in my Gluten Free Banana Donuts, and use Zucchinis in my Paleo Flourless Brownies. Instead of traditional wheat flour, we swap in a combination of almond flour and arrowroot flour. Both of these contain no gluten.
Paleo baking often takes a little more work than just gluten or dairy-free baking. Paleo means it is naturally free gluten and dairy, but also needs to be free from refined sugar. For this, we substitute traditional sugar for, lower Glycemic Index, coconut sugar. The dairy from a conventional muffin recipe would be in the butter, so we swap that out for coconut oil to give the muffins the fat they need, then we make sure we use Dairy Free Chocolate Chips, I love Enjoy Life Foods for Dairy Free chocolate!