— Ann Marie Hurley

Well, definitely, absolutely. I am not gluten-free. I am vegan, so no dairy, no eggs, and no refined white sugar that's filtered through bone Char. But um, I do not have a problem with gluten, however, so many people do. So of course I make gluten-free vegan desserts, and we have many in this course. Many, there are gluten-free de there are what we call naturally gluten-free desserts like a truffle or a baked apple or an agar gel, for example. Um, those desserts are naturally gluten-free. You don't have to do anything if you are replacing the flour to make the wheat flour to make a gluten-free cake. That's a little trickier. My go-to is Bob's Red Mill. It's called Bob's Red Mill, one-to-one, all purpose gluten-free baking flour. And it is complete meaning there is some xantham gum in there and that's necessary for the binding. And what I don't agree with is in many recipes I see that say, use one cup of AP flour, one cup of whole wheat pastry flour or an equal amount of gluten-free flour. And that isn't correct, in my opinion. And certainly doesn't, hasn't worked. I've tested these things out, but I, when I might, I might think, oh, that doesn't sound right. But I try a small amount. Um, there are differences. There are differences. So absolutely can make gluten-free desserts that are delicious.