Epicure Proves Gluten-Free Doesn’t Mean Flavor-Free

Epicure-Proves-Gluten-Free-Doesnt-Mean-Flavor-Free

If you are on a gluten-free diet, you might think dessert is off the table. Not so. Gluten-free or not– it’s still possible to enjoy a sweet treat that’s full of flavor. In the latest episode of Epicure with Chef MDs, hosted by Marc Silverstein, chef-owner David Guas of Bayou Bakery combines gluten-free ingredients to create Chewy Honey Almond Bars that are safe for patients with celiac disease.

Gluten-free diets are rapidly becoming more mainstream, but do people really even understand what gluten is? Dr. Lauren Mauro, hematologist/oncologist with The George Washington Medical Faculty Associates, provides medical insight. Dr. Mauro explains to Epicure viewers why patients with celiac disease have to avoid gluten in order to live a healthy life. She explains guten is a protein found in wheat, barley and rye. Patients living with celiac disease should avoid gluten at all costs. Gluten produces an immune reaction in the small intestine and creates an inflammation.

This no-bake dessert recipe calls for honey as a binding agent. Honey is a natural energy booster and has made the snack a go-to breakfast choice at Bayou Bakery. For an interesting recipe variation, Chef Guas suggests substituting the raisins with dried cherries or cranberries for a holiday or seasonal twist.

You can find the Chewy Honey Almond Bar Recipe here.



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