The How-to Gluten-free Vegan Baking eBook
~ cookies, breads, muffins, buns, bagels, doughnuts, cakes, loaves, pies, and more ~
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Tired of dry, sawdust-tasting products that are expensive and unsatisfying?
Looking for delicious gluten-free and vegan recipes even your guests will love?!
Want to learn the basics of gluten-free, allergy friendly baking in one place?
Get 36 Gluten-free Vegan Recipes including delicious cookies, loaves, breads, buns, bagels, doughnuts, and more!
Rick and I are in love with your sandwich bread… I make it weekly, and it always turns out beautifully. We have missed toast for a long time, and the sandwich bread also makes exquisite toast. So THANK YOU for that. I’ve tried several other successful recipes from your GF baking book, and hope to experiment and experience more over the coming months.Barbara W.
“I’m not a baker, and either is my husband who was diagnosed this year with celiac disease. This book has been so helpful in getting us started enjoying life again. He really thought he’d miss out on goodies but his sweet tooth is satisfied, and fresh bread is easier than I imagined. Thank you!”Cheryl and Ron
Does The How-to Vegan Baking Book use gums?
Xanthan gum is commonly used in GF baked goods, however it causes some people digestive distress, so there is no xanthan gum in these recipes. There are 2 recipes that use guar gum but it can be eliminated if you do not tolerate it.
Why is baking GF so different from non-gluten baking?
Gluten is a protein naturally present in some grains like wheat, rye, barley, khorisan, spelt, etc which provides an “elasticity” to bread and other baked products. Gluten-free baking recipes have to rely on other ingredients to provide similar textures. Gluten-free recipe development is an art that can be learned over time.
“The How-to Gluten-free Vegan Baking eBook” provides many delicious, basic recipes that can be “fancied up” with your own creativity and imagination.
Do I need to follow the recipes exactly or can I play around with ingredients?
I always recommend making a recipe the first time exactly to the “T” to know what it is meant to taste like. Then when you’ve become confident in the recipe you can play around with ingredients to some degree. Having said that if you want to replace dried cranberries for raisins, or chopped pecans for walnuts, for example, I’m sure the recipe will still turn out. If however you are wondering about exchanging flours or ground ingredients I would recommend not doing so until after the first few times you’ve made the recipe successfully because each of these ingredients is carefully considered for it’s texture, fat content, water content, flavor, and how they act together to provide the desired outcome.
Why are the recipes oil-free?
The How-to Gluten-free Vegan Baking eBook recipes are all oil-free to keep the fat calories to a healthy amount. Pure oil, even healthy coconut oil, is 9 calories per gram (vs only 4 grams for protein and carbohydrates) and using calorie-rich oils in baking can lead to weight gain.
While the fat sources in the recipes come from whole-food ingredients, not oils, some of the recipes in the How-to Gluten-free Vegan Baking eBook book are naturally low-fat and some have a higher fat content, and should be indulged in mindfully!