Almond flour: A gluten-free, high-protein flour made from finely ground almonds. It adds moisture and a slightly nutty flavor to desserts. Rice flour: This flour is often used in gluten-free recipes for a light texture. It’s a common base in gluten-free baking mixes. Coconut flour: This flour is derived from dried coconut meat and absorbs a lot of moisture, so it is best used in combination with other gluten-free flours. Oat flour: Made by grinding oats into flour, oat flour gives a soft texture to baked goods and is naturally gluten-free if the oats are certified.
Almond milk: A popular dairy-free milk with a mild flavor that works well in most desserts. Coconut milk: Offers a rich, creamy texture, making it perfect for custards, ice creams, and cakes. Cashew milk: Creamy and neutral, cashew milk is an excellent alternative to dairy milk in desserts. Additionally, dairy-free butter or oils (such as coconut oil or olive oil) can be used in place of butter, and coconut cream is a great substitute for heavy cream in recipes like pies or mousse.
Coconut sugar: Derived from coconut palm sap, coconut sugar has a lower glycemic index than regular sugar. Maple syrup: A sweet, rich syrup that adds a distinct flavor to baked goods and desserts. Stevia and monk fruit: These are calorie-free, natural sweeteners that are commonly used in sugar-free dessert recipes.