Gluten-Free Cheesecake and Bread Alternatives
April 05, 2011
Is cheesecake filling gluten-free? Also, what gluten-free bread do you think tastes the most like whole wheat bread, or do you recommend baking your own bread?
Hi Lenna. Homemade cheesecake filling is usually gluten-free; however, there could be recipes out there that contain gluten. Confirmed answers can only be given on a case-by-case basis upon looking at the recipe.
If you are talking about the filling in a packaged cheesecake from your supermarket, you would have to read the ingredients label and call the manufacturer. Packaged products have gluten in many hidden sources, and the likelihood of a packaged cheesecake filling having gluten is much higher than with a homemade recipe.
In addition, eating the cheesecake filling from a cheesecake that has a gluten-containing crust is not a good idea, because the possibility of cross contamination is very high. The same holds true for a restaurant cheesecake. You would have to get the specific list of ingredients from the chef before trying it, and again, the possibility for cross contamination from cheesecake filling taken from a cheesecake with crust is very high.
My recommendation is to purchase a certified gluten-free cheesecake and or make one at home. Here are some recipes for gluten-free cheesecake:
- Gluten-Free Lime Cheesecake with Raspberry Swirl (NFCA Recipe of the Week)
- Gluten-Free Pumpkin Cinnamon Cheesecake (Elana’s Pantry)
I do believe that homemade breads can be a better choice, as they aren’t filled with artificial ingredients or preservatives. Making your own bread also allows you to control the ingredients that go into it. However, the process can be time-consuming, and we don’t always have the leisure to make our own bread. In these instances, purchasing a store brand is okay. Real whole grain options are coming on the market, which is an improvement upon the refined grain options of the past. Everyone’s tastes are different, so try a few different brands and see which you like best.
Rachel Begun, MS, RD