Gluten-free baking involves creating baked goods without using gluten, a protein found in wheat, barley, and rye. Instead of traditional flours, gluten-free recipes often use alternatives like almond flour, coconut flour, or rice flour. These substitutes can provide different textures and flavors, making it essential to experiment to achieve the desired results. To ensure the right consistency and rise, gluten-free bakers often incorporate binding agents such as xanthan gum or guar gum. These ingredients help mimic the elasticity that gluten provides in regular baking, allowing for successful cakes, breads, and cookies that cater to those with celiac disease or gluten sensitivities.