Food Allergies and Special Diets

High Altitude Gluten-Free Baking

Demand for gluten-free foods is growing as more people are diagnosed with celiac disease and other types of gluten intolerance. Because gluten provides many beneficial characteristics to baked goods, baking without gluten (found primarily in wheat, barley and rye flour) can be challenging for the home cook. Baking gluten free products at higher altitudes adds another challenge.

Cookbooks and online resources frequently offer recipes for flour blends and mixes for use in making gluten-free cookies, cakes, quick breads and yeast breads at home. These blends might include three or four different types of flours and starches, formulated to help enhance structure, create a tender crumb, and retain gas in baked products. If you live above sea level, some gluten-free recipes will also be improved by making simple high altitude adjustments. With experimentation and practice, a wide variety of gluten-free baked goods can continue to be prepared and enjoyed by those following a gluten-free diet.

The following gluten-free recipes were developed and tested at 5,000 feet (and will work from 3,500 -6,500 feet) by Colorado State University students in the Cereal Science class, and by Felicia Watson, Department of Food Science and Human Nutrition graduate student, under the instruction of Dr. Martha Stone. Project coordinated by Brenna Kell, CSU graduate student, Fall 2012.

Quick Breads & Muffins

Bars & Brownies

Cookies & Scones



Savory Items

Recommended Gluten-Free Resources