Gluten-free baking involves using alternative flours and ingredients that do not contain gluten, a protein found in wheat, barley, and rye. Common substitutes include almond flour, coconut flour, and rice flour. These alternatives can create delicious baked goods while catering to those with celiac disease or gluten sensitivity. To achieve the right texture and flavor, gluten-free recipes often incorporate binding agents like xanthan gum or guar gum. These ingredients help mimic the elasticity that gluten provides in traditional baking. With the right techniques and ingredients, gluten-free baking can yield satisfying results for everyone to enjoy.