One of the biggest culinary buzzwords of the past decade, gluten-free, is now beginning to take hold in the pastry capital of Paris — meaning now even those with a gluten allergy can enjoy their beloved baguettes.
According to the Financial Review, gluten-free baked goods can now be found at bakeries and cafes throughout the city, as well as in French supermarkets. But these aren't the dense, dry breads or baked goods with terrifyingly long ingredient lists that gluten-free folks in the U.S. have likely encountered: At Parisian boulangeries like La Maison Kayser, Helmut Newcake, and Chambelland, "they don't use the food-grade gums, starches and preservatives that are the norm in North American gluten-free products"; rather, they rely on natural wheat alternatives such as rice and buckwheat flours and a variety of seeds to satisfy the demands of gluten-averse customers.
Not all French staples can successfully be replicated in this manner, however: The iconic croissant, with its hundreds of layers of flaky, buttery dough, is seemingly impossible to properly recreate without the aid of gluten. C'est la vie.
While a new study indicates that a gluten-free diet can actually do more harm than good for people who don't suffer from Celiac disease, gluten nonetheless continues to be one of the great perceived food evils of the 21st century.