A sensitivity to gluten, the protein in wheat, rye and barley, doesn’t require a ban on home-baked goodies. Gluten-free flours and products are readily available at health food markets and are becoming more common at supermarkets.

There are numerous ways to prepare delicious gluten-free foods, such as the ones featured in this week’s recipes.

GLUTEN-FREE STRAWBERRY AND PEAR COBBLER

Nonstick cooking spray
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon nutmeg
2 pints strawberries, hulled and cut lengthwise in thirds
2 ripe Bartlett pears, in 3/4-inch cubes
1 cup gluten-free baking and pancake mix
1 tablespoon white sugar
3 tablespoons butter
1/4 teaspoon salt (optional)
1⁄4 cup milk or non-dairy substitute
Cinnamon for topping

Preheat oven to 375 degrees. Coat 8-inch square baking pan with nonstick cooking spray.

In medium bowl, mix sugar, cornstarch and nutmeg. Add berries and pears; mix thoroughly until fruit is coated with dry ingredients. Pour fruit mixture into baking pan.

In large bowl, add baking mix, sugar, butter and salt, if using. Cut butter into baking mix until there are no large lumps.

Add milk and mix thoroughly with wooden spoon (mixture will be slightly lumpy). Spoon batter over fruit, distributing evenly. Sprinkle cinnamon over top. Bake 20-25 minutes or until knife inserted in topping comes out clean and top has browned. Serve warm. Serves 8.

Approximate nutritional information, per serving (including salt): 170 calories, 7 g fat, 3 g saturated fat, 10 mg cholesterol, 200 mg sodium, 27 g carbohydrate, 5 g fiber, 10 g sugar, 3 g protein

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Nonstick cooking spray
1/2 cup butter
1-1/2 cups brown sugar
2 eggs
1/4 teaspoon vanilla
2 cups chickpea (garbanzo) flour (available at health food stores and some supermarkets)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup chocolate chips
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Coat baking sheets with nonstick cooking spray.

In medium bowl, cream butter, sugar, eggs and vanilla.

In separate large bowl, mix flour, salt, baking soda and baking powder. Add to butter mixture and mix thoroughly. Stir in chocolate chips and nuts, if using.

Drop by rounded tablespoons onto baking sheets. Bake for 10-15 minutes until cookies are slightly darker than golden brown. (This extra time will allow dough to set.)

Cool on baking sheet for few minutes then transfer to a wire rack to completely cool. Makes 24 cookies.

Approximate nutritional analysis, per serving (with optional nuts): 160 calories, 8 g fat, 3.5 g saturated fat, 20 mg cholesterol, 120 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g sugar, 3 g protein

GLUTEN-FREE LEMON BLUEBERRY MUFFINS

Nonstick cooking spray
10 tablespoons butter, softened
1 cup sugar
Zest of 1 lemon
2 large eggs
3 cups gluten-free flour blend
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups plain yogurt
1 cup fresh blueberries (or fruit of choice)
Sugar for topping

Preheat oven to 375 degrees. Coat muffin pans with nonstick cooking spray.

In large bowl, cream butter, sugar and lemon zest with spatula. Do not use electric mixer. Add eggs one at a time, mixing after each. Add one cup flour, baking powder, baking soda and salt; mix well.

Add half the yogurt, stirring until combined, then another cup of flour, the rest of the yogurt and the rest of the flour. Then add berries and stir gently.

Pour batter into muffin pans (about 2/3 full). Sprinkle sugar for topping.

Bake for 25-30 minutes, until golden and springy to the touch. Makes 24 muffins.

Approximate nutritional information, per serving (based on plain yogurt): 180 calories, 7 g fat, 3.5 g saturated fat, 30 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 1 g fiber, 10 g sugar, 3 g protein

———

More Hawaiian Electric Co. recipes are available at www.heco.com.