India, Dec. 24 -- Christmas baking has always been about sharing, and gluten free cakes have become an important part of that tradition in recent decades. As awareness around gluten sensitivity grew in the late 20th century, bakers began adapting classic Christmas desserts using naturally gluten free ingredients like almond flour, rice flour, oats, and millet. These alternatives allowed festive cakes to stay familiar while becoming more inclusive.

Gluten free cakes are not a modern shortcut but an extension of older grain-based cooking. Rice flour cakes have been baked in Asia for centuries, while nut-based cakes were common in European kitchens long before refined wheat flour became widespread. These foundations now shape gluten free de...