Gluten-Free Vegan Baking
Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook.* Photo by Stephanie Ferrate of Gluten-Free West. more→
As a baker, I am reluctant to let go of certain sacrosanct ingredients. Eggs are one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where I replaced eggs with silken tofu, flax gel (1 tablespoon flax meal with 3 tablespoons of hot water) or even with applesauce. I dug out my favorite coffee cake recipe, already gluten-free, and went to work. The results are delicious. Recipe and photo contributed by Beth Hillson, author of Gluten-Free Makeovers.* more→
As a vegan with celiac disease… one thing that I thought I may never enjoy again was a classic Tollhouse style chocolate chip cookie. So I took it upon myself to de-glutenize and veganize a recipe I happen to consider perfect in every way (except for all
the animal ingredients it calls for, of course). Let me tell you … I kicked its ass.
I am betting that no-one could tell these cookies are missing like 90% of the original ingredients- and why waste your time telling anyone when you can be stuffing your face with such deliciousness? And since I’m a glutton for tastiness–-I added little bits of Medjool dates. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. more→
This bread is one of my favorites to have around for midday snacking, toasting, or using as bread crumbs. It is delicious toasted and topped with vegan mayonnaise, a fresh garden tomato, and a generous sprinkle of freshly ground black pepper. Reprinted from Great Gluten-Free Vegan Eats* by Allyson Kramer (Fair Winds, © 2012), by permission of the author. more→
This cake has just a light banana flavor combined with fragrant vanilla. The banana helps add stability and moistness, so don’t leave it out to make a vanilla-only cake. It is such a subtle flavor that is most lovely, and the cake is fluffy and moist, perfect for any special occasion. Recipe reprinted from Let Them Eat Vegan* by Dreena Burton (Da Capo, © 2012), by permission. Photo by Hannah Kaminsky.
Like quaint little shortcakes with strawberries hiding inside, these muffins aren’t overly sweet and make a great breakfast on the go. Reprinted from Great Gluten-Free Vegan Eats* by Allyson Kramer (Fair Winds, © 2012), by permission of the author. more→
These cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in these…. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. more→
I was inspired to create this pizza crust after attending a gluten-free baking class at the Culinary Institute of America. I had tried packaged gluten-free pizza mixes with allergen-free substitutions, and I wasn’t completely happy with any of them. Most of them used yeast and required a rise cycle. They took too long to prepare and were just a little too hard to sink your teeth into. The pizza crust we made in Chef Coppedge’s class also used yeast and still required some rising time, but he did something I had never seen before: He taught us how to form individual pizza slices, using a pastry bag to spread the dough on a baking sheet. more→