Breads

Date Walnut Muffins, Gluten-free

Molasses give these muffins their chocolate color and complex flavor.

2 cups Brown Rice Flour
1/3 cup Tapioca Flour
1/2 cup potato starch
2 teaspoons baking soda
1/4 cup ground flax seeds
1/3 cup walnuts, chopped
1 teaspoon cinnamon
4 large Medjool dates, pitted and chopped
1 1/2 cups water
1/4 cup Molasses
2 Tablespoons apple cider vinegar

Preheat oven to 350^oF. Recipe makes 12-15 muffins. Prepare muffin tins by lightly greasing with oil, shortening or vegan butter or line with paper muffin cups.

1. In a large bowl mix together rice flour, tapioca, potato starch, baking soda, cinnamon, flax seeds and walnuts.
2. Add in chopped dates, separating the sticky pieces as possible.
3. In a separate bowl mix together vinegar, molasses and water.
4. Add the wet ingredients to the dry and mix well.
5. Spoon about 1/2 cup of batter into each muffin cup.
6. Bake for 25 minutes until muffins are firm.
7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.

Banana Maple Walnut Muffins, Gluten-Free

Bananas typically don’t last long enough in our home to get really ripe and gooey. But when they do, they are perfect for making banana muffins.

2 cups Brown Rice Flour
1/3 cup Tapioca Flour
1/2 cup potato starch (corn starch or arrowroot may be substituted)
2 teaspoons baking soda
1/4 cup walnuts, chopped (any other nut or seed may be substituted)
2 Tablespoons maple sugar (or other sweetener like evaporated cane juice)
2 medium very ripe bananas, mashed
1/4 cup ground flax seeds mixed into 1/2 cup water
2 Tablespoons apple cider vinegar
1 cup water

Preheat oven to 350^oF. Recipe makes 12 – 18 muffins. Prepare muffin tins by lightly greasing with oil or vegan shortening (non-hydrogenated) or line with paper muffin cups.

1. In a large bowl mix together rice flour, tapioca, potato starch, baking soda.
2. In a small bowl mix together flax seeds in 1/2 cup water, add vinegar, mashed bananas and sugar. Bananas do not have to be completely blended in, small bits in the mixture are fine.
3. Add the wet ingredients to the dry and mix well.
4. Pour in 1 cup water and beat the batter by hand.
5. Stir in nuts.
6. Spoon batter into each muffin cup about 3/4 full.
7. Bake for 20 minutes until muffins are firm and golden brown.
8. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.

Yeasted Burger Buns, Gluten-Free

Taking the time to make your own bread is always worth it. These yeasted burger buns are a variation on a recipe by Laurie Sadowski in her cookbook The Allergy-Free Cook Bakes Bread. It’s the few tablespoons of ground almonds that give Laurie’s recipes a delicious flavor. LISTEN to the IT’S ALL ABOUT FOOD interview with Laurie.

1 3/4 cups warm water
2 Tablespoons plus 1 teaspoon agave nectar
1 package Active Dry Yeast (2 1/2 teaspoons)
2 Tablespoons ground flaxseeds
1 1/4 cups sorghum flour
2/3 cup potato starch
1/2 cup brown rice flour
1/3 cup tapioca flour
3 tablespoons finely ground almonds
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
2 Tablespoons olive oil
1 teaspoon apple cider vinegar

Preheat oven to 200^oF. Line a large baking sheet with parchment paper.

In a small bowl, mix together yeast, 1 teaspoon agave and 1 cup of warm water. Let stand for about 5 minutes, allowing mixture to bubble and foam. In medium size bowl, beat the flax seeds in the remaining 3/4 cup of water. Add in 2 tablespoons of agave, cider vinegar and olive oil. In a large bowl mix the dry ingredient together, sorghum flour, potato starch, brown rice flour, tapioca flour, almonds, xanthan gum and salt. Add in flax mixture and proofed yeast mixture and make a very moist dough.

With oiled hands scoop out 1/6 of the batter, and form a round bun. Repeat with the remaining batter, making six bun. Let rise on top of the warm oven for about 60 minutes, until doubled in size.

Raise oven temperature to 350^oF. When the desired temperature is reached place the buns in the oven. Cooked for 20-25 minutes, until lightly browned. Remove the buns from the oven and let cool for about 20 minutes before serving.

Lemon Poppy Seed Muffins, Gluten-Free

Bring the sunshine to your winter breakfast table with Lemon Poppy Seed muffins. Red bananas add their own light lemony flavor while adding sweetness and acting as a binder.

2 cups Brown Rice Flour
1/3 cup Tapioca Flour
1/2 cup potato starch
2 teaspoons baking soda
3 Tablespoons poppy seeds
2 Tablespoons sugar (evaporated cane juice)
Juice from 1 lemon (about 3 Tablespoons lemon juice)
1 teaspoon lemon zest
2 Tablespoons apple cider vinegar
1 1/2 cups water
1/4 cup ground flax seeds mixed into 1/2 cup water
1 red banana, mashed (a conventional Cavendish banana can be used instead)

Preheat oven to 350^oF. Recipe makes 12-15 muffins. Prepare muffin tins by lightly greasing with oil or vegan butter or line with paper muffin cups.

1. In a large bowl mix together rice flour, tapioca, potato starch, baking soda and poppy seeds.
2. In a small bowl mix together flax seeds in 1/2 cup water, add vinegar, lemon juice, lemon zest, mashed bananas and sugar.
3. Add the wet ingredients to the dry and mix well.
4. Pour in 1 cup water and blend followed by the remaining 1/2 cup of water. Beat the batter by hand.
5. Spoon about 1/2 cup of batter into each muffin cup.
6. Bake for 15 minutes until muffins are firm and golden brown.
7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.

Caraway Seed Rye-Style Bread, Gluten-Free

What I love about rye bread are the seeds and the sourdough. Well now you can do that without rye flour, without the gluten with our REAL Caraway Seed Rye-Style Bread recipe.

1 1/2 cups sorghum flour
1 1/2 cups garbanzo flour
1 cup brown rice flour
1 cup potato starch
1 cup tapioca flour
4 teaspoons xanthan gum
1/4 cup ground flax seeds
OPTIONAL: 3/4 teaspoon salt
2 Tablespoons sugar (evaporated cane juice)
2 packages active dry yeast
1 Tablespoon Apple Cider Vinegar
5 cups warm water
3 Tablespoons caraway seeds

Preheat oven to 200^oF.

In a large bowl, whisk together flours, potato starch, tapioca, flax seed and xanthan gum, and salt.

In a medium size bowl mix the sugar with the yeast and pour in about 1 cup of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is not good and the dough won’t rise. Pour the yeast mixture over the dry ingredients and incorporate with a fork whisk. Mix in another cup of water. Continue adding water until the mixture has the consistency of a very thick cake batter.

Pour batter into two greased loaf pans, filling each pan about half-way. Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the pans are not directly touching the heat – they are just in a warm environment. If you have a flat surface cook top you many want to place the pans on a rack so they are not in direct contact with the heat. Allow the batter to rise and double in size – rising above the top of the pans. This can take from 30 to 60 minutes.

Increase oven temperature to 400^oF and bake loaves for 10 minutes. Remove loaves from the oven and cover each with aluminum foil. If the bread is not covered the crust will get very dark and hard. Bake the covered loaf pans for about 35-45 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. I like a moist bread, so I bake it for 35 minutes after covering. The toothpick was free of crumbs but there were some gummy spots which when cool becomes a moist, spongy bread. Remove from oven. It’s important to allow this bread to cool before slicing.

Holiday Apple Cranberry Spice Muffins, Gluten-Free

Brown Rice Flour, Tapioca Starch, Flax Seeds, Apple Cider Vinegar – these are staples in gluten-free, vegan baking. When you have them on hand, the rest is easy. These muffins took less than 1/2 hour to mix together, bake and serve. Make every weekend a holiday with these Holiday Apple Cranberry Spice Muffins. Serve with REAL Apple Cranberry Raisin Butter (Holiday Butter)

This muffin is not sweet, it is more like a bread. We sweeten the muffins with our favorite fruit butter spreads.
2 cups brown rice flour
1/3 cup tapioca Flour
1/2 cup starch (potato, corn, arrowroot)
2 teaspoons Baking Soda
2 Tablespoons apple cider vinegar
1 1/2 cups water
1/4 cup ground flax seeds
1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish
1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger powder
OPTIONAL, For a sweeter muffin: 2 Tablespoons – 1/4 cup evaporated cane juice

Preheat oven to 350^oF. Prepare muffin tins by lightly greasing with vegetable shortening or oil, or line with paper muffin cups.

1. In a large bowl whisk together rice flour, tapioca, starch, baking soda, flax seeds, spices and 1/4 cup pumpkin seeds.
2. In a small bowl mix together water, vinegar, fruit butter and sugar (if using).
3. Add the wet ingredients to the dry and mix well. The batter will be thick and dry.
4. Spoon about 1/2 cup of batter into each muffin cup.
5. With a food brush and a little water, smooth the tops of the muffins. Sprinkle a few pumpkin seeds on top of each one.
6. Bake for 20 minutes until muffins are golden brown.
7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.

Soft Sesame Seed Buns, Gluten-free

These soft buns go great with our REAL Falafel Burgers and Mezze Platter.

2 cups Brown Rice flour or All-Purpose Gluten-Free Flour (we use Bob’s Red Mill)
1 cup Tapioca Flour
1/2 cup Garbanzo Flour
1/4 cup ground golden flax seeds
1 teaspoon xanthan gum
2 teaspoons baking soda
2 Tablespoons vinegar
1 3/4 cups warm water
2 Tablespoons sesame seeds
2 Tablespoons unsweetened, non dairy milk or water

Preheat oven to 350^oF. Line one large baking sheet with parchment paper.
In a large bowl mix together flours, tapioca, flax seeds, baking soda and xanthan gum. Pour in the water and vinegar and make a thick batter. The batter will be a little stiffer and dryer is you are using rice flour. With a small ladle, scoop the batter, about 1/3 cup and in a circular motion using the back of the ladle, form into a 3 inch diameter circle, 1/2 inch thick. Repeat until all the batter is used up. For mini burgers use about 2 tablespoons of batter/dough for each 2 inch burger. Using a food brush, lightly coat the tops bun with non dairy milk or water. You can also use the brush to smooth out the top. Sprinkle seeds on top of each roll. Bake for 20-25 minutes. Let cool, and serve.

Soccacia, Gluten-Free

Here’s a variation on Chickpea Flour Flatbread. Combining Socca, the chickpea flour crepe and the pizza dough bread served with toppings called Foccacia and you have Soccacia!

Follow the instructions for the Chickpea Flour Flatbread. While it’s in the oven, chop a large onion to about a half inch dice. Heat a heavy duty saute pan with 1 tablespoon of olive oil until the oil is shimmering like water but not smokey. Add the onion and saute for about 15 minutes over medium heat or until it browns and carmelizes but does not burn, stir occasionally. During the last five minutes of the flat breads baking time remove it from the oven and spread the onions evenly over the top. Return to the oven and bake for the remaining 5 minutes.

Yeast Bread, Gluten-Free

At REAL Worldwide Headquarters, the weekends are for baking bread. Once you get in the routine of it and have the ingredients on hand, baking gluten-free bread is relatively simple. Yet there’s nothing routine or simple about the taste. Fresh home made bread is always cause for celebration.

1 1/2 cups brown rice flour
1 1/2 cups garbanzo flour
2 cups corn starch, potato starch or arrowroot starch
1 cup tapioca flour
4 teaspoons xanthan gum
OPTIONAL: 1/2 teaspoon salt
2 Tablespoons sugar (evaporated cane juice)
2 packages active dry yeast
1 Tablespoon olive oil
4 1/2 cups warm water (more water may be necessary)
OPTIONAL: 1/4 to 1/2 cup chopped nuts or seeds (sunflower, sesame, walnuts, etc)

Preheat oven to 200^oF.

In a large bowl, whisk together the rice flour, garbanzo flour, corn starch, tapioca and xanthan gum, and salt.

In a medium size bowl mix the sugar with the yeast and pour in about 1 cup of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is not good and the dough won’t rise. Pour the yeast mixture over the dry ingredients and incorporate with a fork whisk. Mix in another cup of water and the olive oil. Continue adding water until the mixture has the consistency of thick cake batter. It will be a creamy, very thick liquid. Stir in nuts/seeds.

Increase oven temperature to 400^oF and bake loaves for 10 minutes. Remove loaves from the oven and cover each with aluminum foil. If the bread is not covered the crust will get very dark and hard. Bake the covered loaf pans for about 35-45 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. I like a moist bread, so I baked it for 35 minutes after covering. The toothpick was free of crumbs but there were some gummy spots which when cool becomes a moist, spongy bread. Remove from oven and let cool.

Classic Pizza, Gluten-free

Everyone loves pizza. Pizza should be a special treat, made with special ingredients. Try our REAL Classic Pizza with our REAL Classic Italian Tomato Sauce, our REAL Pizza Crust recipe below and vegan mozzarella cheese.

2/3 cup REAL Classic Italian Tomato Sauce
4 oz Vegan Mozzarella Cheese , Make your own with Miyoko Schinner‘s Artisan Vegan Cheese cookbook. It’s the best!

Pizza Crust
Our REAL gluten-free recipe, is a variation on the Essential Pizza Crust recipe from Laurie Sadowski‘s wonderful and highly recommended Allergy-Free Cook Bakes Bread cookbook.

1 cup warm water
1 tablespoon ground flax seeds
1 package active dry yeast (1/4 oz)
2 teaspoons sugar (evaporated cane juice)
3/4 cup sorghum flour plus more (about 2 tablespoons) for handling dough
1/2 cup tapioca flour
1/4 cup arrowroot starch, corn starch or potato starch
1/2 cup rice flour or All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 tablespoons finely ground almonds (we grind the almonds in the same coffee bean grinder we use for our flax seeds)
1 3/4 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons olive oil plus a little more for oiling parchment paper
1 teaspoon cider vinegar

1. Preheat oven to 200F.
2. Prepare two sheets of parchment, coating each lightly with a little olive oil.
3. In a small bowl, mix together yeast, sugar, flax seeds and water. Let stand for about 5 minutes, allowing yeast to foam.
4. In a large bowl mix together sorghum flour, tapioca, arrowroot, rice flour, almonds, xanthan gum and salt.
5. Add olive oil and vinegar to the yeast mixture and pour this into the large bowl with the dry ingredients. Mix together well. This becomes a moist, sticky dough.
6. Dust dry, clean hands with sorghum flour. Keep extra flour close by. Using your hands divide the dough into 2 pieces, making each into a ball. Place one ball onto the parchment paper and flatten with your hands, pressing into an 8 inch round, with a 1/2 lip around the edges. If the dough is too sticky to handle, dust more flour on hands and dough. Repeat with second piece of dough.
7. Let the dough rise in a warm place for about 30 minutes. I put the dough and parchment paper on pans and place them on the top of the warm oven for rising.
8. Place 2 medium sheet pans in the warm oven while waiting for the dough to rise.
9. After the rising period, raise oven temperature to 425F. Remove heated pans carefully. Place the dough on the parchment paper on top of the heated pans and place in the oven. Bake for 7 minutes. Remove. Crusts may used right away or can be refrigerated or frozen to be used later.
10. Top each crust with tomato sauce, vegan cheese and your favorite pizza toppings.
11. Bake for 13 minutes in hot oven or until cheese is bubbly and starting to brown. Serve immediately.

Prune Butter Muffins, Gluten-Free

Our REAL Prune Butter seems to go with everything especially these gluten-free muffins made with REAL Prune Butter.

2 cups Brown Rice Flour
1/3 cup Tapioca Flour
1/2 cup Ener G Egg Replacer
2 teaspoons baking soda
1 teaspoon cinnamon
2 Tablespoons apple cider vinegar
1 1/2 cups water
1/4 cup ground flax seeds mixed into 1/2 cup water
1/4 cup walnuts (chopped) or any other nut or seed
1/2 cup canned REAL Prune Butter (apple sauce or other fruit butter may be used instead)
2 Tablespoons sugar (evaporated cane juice)

Preheat oven to 350oF. Recipe makes 12-15 muffins. Prepare muffin tins by lightly greasing with oil or vegan butter or line with paper muffin cups.

1. In a large bowl whisk together rice flour, tapioca, egg replacer, baking soda and cinnamon.
2. In a small bowl mix together flax seeds in 1/2 cup water, add vinegar, prune butter and sugar.
3. Add the wet ingredients to the dry and mix well.
4. Pour in 1 cup water and blend followed by the remaining 1/2 cup of water. Beat the batter by hand. Fold in walnuts.
5. Spoon about 1/2 cup of batter into each muffin cup.
6. Bake for 20 minutes until muffins are golden brown.
7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads, like REAL Prune Butter.

Braided Bread: Gluten-Free

I love baking bread. At first, making gluten-free yeast bread seemed like a daunting challenge. Like anything, it just takes a little practice. Now it’s as easy as pie.

4 cups Bob’s Redmill All Purpose Gluten-Free Baking Flour plus 1/2 cup for dusting
4 teaspoons xanthan gum
1/2 teaspoon salt (optional)
1/4 cup sugar (evaporated cane juice)
2 packages active dry yeast
1/4 cup olive oil
2 1/2 cups warm water
2 Tablespoons poppy seeds
1/4 cup nondairy milk, plain, unsweetened

Preheat oven to 200F.

In a large bowl, whisk together the flour, xanthan gum, and salt if using.

In a medium size bowl mix the sugar with the yeast and pour in 1 cup of the warm water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is no good and the dough won’t rise.

Add the oil yeast mixture to the dry ingredients and form a dough. The dough will be very dry and stiff. Add remaining water, 1/2 cup at a time to create a slightly sticky moist dough. It should be a very sticky dough, not a batter. It may be easier to use a stand mixer. Incorporating the water into the stiff dough requires a bit of muscle!

On a cutting board or work table liberally sprinkle the surface with the flour. Spread flour on your hands as well. Divide the dough into 3 uniform balls. Roll each dough into a long roll about 1 1/2 inches thick. Place the 3 rolls on a parchment-lined baking sheet. Attached the 3 ends at the top and carefully braid them, attaching the ends at the bottom. If the dough cracks a little you can pinch it back together.

Using your hands or a food brush, liberally coat the bread with nondairy milk, smoothing the surface. Sprinkle with poppy seeds.

Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the sheet is not directly touching the heat – it is just in a warm environment. If you have a flat surface cook top you many want to place the bread on a rack so it is not in direct contact with the heat. Allow the dough to rise and double in size for about 30 minutes to 1 hour.

Increase oven temperature to 400F and bake bread for 10 minutes. Remove bread from the oven and cover with aluminum foil. Bake the covered bread for about 30 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. Remove from oven and let cool.

Soft Rolls – Gluten-Free

Fresh baked soft rolls can make any meal special. These rolls make tasty burger buns too. I am enjoying gluten-free baking more and more.

2 cups Rice Flour
1 cup Tapioca Flour
1/2 cup Garbanzo Flour (plus about 4 Tablespoons for dusting)
1/4 cup ground golden flax seeds
2 teaspoons baking soda
2 Tablespoons vinegar
1 3/4 cups warm water
2 Tablespoons poppy seeds or sesame seeds
2 Tablespoons unsweetened nondairy milk or water.

Preheat oven to 400F.
In a large bowl mix together the rice flour, tapioca, garbanzo flour, flax seeds, baking soda. Pour in the water and vinegar and make a dough. Let dough sit for about 10 minutes. Line one large baking sheet with parchment paper. Dust hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 3 to 4 inch diameter ball. Dust hands each time with flour before forming a bun. Repeat until all the dough is used up. Using a food brush, lightly coat the tops and sides of each roll with non dairy milk or water. You can also use the brush to smooth out the dough. Sprinkle seeds on top of each roll. Bake for 15 minutes. Let cool, and serve.

Hot dog buns: Gluten-free

Hot Dawgs, ice cold beer here… these are sounds of summer in New York. At the ball park, Coney Island, or a 4th of July barbecue – hot dogs are what’s on the menu. While I would never consume a conventional hot dog today, extruded from a slurry of animal parts, artificial preservatives, flavorings and spices, I happily indulge occasionally in a number of cruelty-free vegan hot dog varieties often found in many grocery store cold cases. Serve with mustard and sauerkraut inside these gluten-free hot dog buns along with REAL Oven Baked Potato and Sweet Potato Fries and you’ve got yourself a home run.

2 cups Rice Flour
1 cup Tapioca Flour
1/2 cup Garbanzo Flour (plus 4 Tablespoons for dusting)
1/4 cup ground golden flax seeds
1 teaspoon xanthan gum
2 teaspoons baking soda
2 Tablespoons vinegar
1 3/4 cups warm water
optional seed topping: 2 Tablespoons poppy seeds or sesame seeds and 2 Tablespoons unsweetened nondairy milk.

Preheat oven to 400F.
In a large bowl mix together the rice flour, tapioca, garnanzo flour, flax seeds, baking soda and xanthan gum. Pour in the water and vinegar and make a dough. Line two baking sheets with parchment paper. Dusting the hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 1 1/2 diameter log for a hot dog bun or into a 3 to 4 inch diameter circle for a hamburger bun. Dust hands each time with flour before forming a bun. Repeat until all the dough is used up. If topping with seeds, using a food brush, lightly coat the tops and sides of eat bun with non dairy milk. You can use the brush to smooth out the dough. Sprinkle seeds on top of each bun. Bake buns for 15 minutes. Let cool, slice and serve.

Mini Banana Oat Bread Loaves, Wheat-Free

When I was young, on special occasions we would go to Cookie’s Steak Pub for dinner. They were known for the large quartered chunks of iceberg lettuce served with a choice of 4 creamy dressings, a shrimp cocktail bar and endless mini slices of banana bread that I loved. With all the great greens available, I rarely have iceberg lettuce now. Steaks and shrimp have been off my menu for a long time. But banana bread endures, better than ever, with no refined flours or cholesterol, slightly sweet and good for you. Baked in mini loaf pans, I slice the bread to resemble the restaurant version.

2 cups rolled oats
1 tablespoon baking powder
1/4 ground flax seeds
1 teaspoon cinnamon
1 tablespoon apple cider vinegar
1/2 teaspoon almond extract
2 ripe bananas, cut in chunks
1 cup water
vegetable shortening or oil to oil pans

Preheat oven to 350F.

In a blender, add the oat meal and pulse into a coarse flour. Process on low to grind a little finer. Add in the baking powder, flax seeds and cinnamon. Pulse to mix together. Add water, bananas, almond extract and vinegar and process to make a thick batter. Pour into 2 mini greased loaf pans and bake for 25 minutes. Let cool. Remove from pan, slice and serve.

Corn Cakes, Gluten-Free

When I interviewed Terry Hope Romero about her cookbook Viva Vegan! I went nuts over her very simple Arepa recipe, a corn tortilla or pancake made with masa harina. But since I live with an Italian, polenta is more of a staple in our house than masa harina. I came up with this recipe using polenta. Serve with REAL Black Bean Paté.

1 3/4 cups polenta
1/4 cup ground yellow flax seeds
1/4 teaspoon salt
2 cups water
1 cup fresh or frozen corn kernels
oil for frying
Optional: You can flavor this cake any way you like. Try adding 2 tablespoons of chopped olives, scallions or pesto.

In a food processor, pulse and then process the polenta for a couple of minutes to make a finer ground. Add the flax and salt and pulse to incorporate. Pour in the water and process, making a batter. Add the corn and pulse a few times to mix and cut up the kernels a little. Let stand for about 15 minutes.

Preheat oven to 200F. Heat a cast iron griddle or skillet on medium high. Lightly grease with oil. Pour 1/4 cup of batter on the griddle for each cake. Add as many as will fit on the grill, about 1 inch apart. Cook for several minutes until the edges are dry. With a spatula flip the cake and flatten it down. Cook another couple of minutes until lightly browned. Remove and place on a baking sheet in the oven to stay warm while you finish the remaining batter.

Makes a dozen corn cakes.

Rainforest Banana Oat Bread, Wheat-Free

Part I: While visiting the Corwin family in Costa Rica, we had a potluck dinner. Staying in a remote area, far from any grocery stores, I made this Banana Oat Bread using bananas from the farm, sugar from homegrown sugar cane and coconut butter from locally grown coconuts. It was a perfect complement to the other wonderful salads and soups the other guests brought made from fresh grown vegetables. For dessert see Part II: Jungle Crumble.

To learn more about life on a farm in Costa, listen to my interview with Beth Corwin on the ASK A VEGAN show.

2 cups oat flour (I took rolled oats, put them in a blender and made oat flour)
1 tablespoon baking powder
1 tablespoon vinegar (I used the Corwin’s homemade banana vinegar)
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup brown sugar (I used the Corwin’s homemade variety made from real sugar cane)
2 ripe bananas mashed
1 cup water
1/4 cup coconut oil

Preheat oven to 350F.

In a large bowl mix together flour, baking powder, cinnamon and sugar. In a small bowl, mash banana and blend with coconut oil. Add banana mixture, water, vanilla and vinegar to flour and mix well. Pour into a greased loaf pan and bake for 40 minutes. Let cool. Remove from pan, slice and serve.

Blueberry Pan cake, Gluten-free

This is literally a blueberry pan cake. In other words, you pour it in a pan and bake.

12 ounces blueberries (fresh or frozen)
1 cup rice flour
1 cup garbanzo bean flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup Ener-G Egg Replacer
1/2 cup cold water
1/4 cup sugar (evaporated cane juice)
1/4 cup sesame tahini
1 tablespoon apple cider vinegar
1 cup brewed Chai tea (strong)
1 cup soy milk or other nondairy milk
1/2 cup of boiling water

Preheat over to 375F. Grease a large Pyrex baking dish with a tablespoon of vegan butter or oil and set aside.

1. Mix the dry Ingredients in large bowl: rice flour, garbanzo bean flour, tapioca flour, baking powder and baking soda.
2. In another large bowl, mix the Ener-G Egg Replacer with cold water. Add sugar, tahini and cream together. Add in vinegar and mix well.
3. Add the wet ingredients to dry ingredients and mix together.
4. Add hot tea and nondairy milk.
5. Mix thoroughly and let set for 20 minutes.
6. Spread the blueberries evenly at the bottom of the greased baking pan.
7. After the 20 minutes resting period, add the 1/2 cup of boiling water to the batter and mix well. Batter should be the consistency of heavy cream. If it’s too thick, thin it with a little more boiling water.
8. Pour batter over the blueberries.
9. Put pan on the center rack of the oven and bake for 35 to 40 minutes. Test by piercing with a clean tooth pick, it should come out clean and dry. Otherwise it will need to be cooked a few minutes more. Cool for 1 hour before slicing. Serve with your favorite spreads – jellies, nut butters, vegan butter, etc.

Strawberry Tahini Scones – Gluten-free

I love tea parties! And a tea party needs scones. For a REAL afternoon tea, try these: Strawberry-Tahini scones.

1 cup arrowroot starch
1 cup brown rice flour
1 cup garbanzo bean flour
1/3 cup sugar (evaporated cane juice)
5 teaspoons baking powder
1 Tablespoon xanthan gum
pinch salt (optional)
2/3 cup tahini
4/3 cup nondairy milk
2 cups frozen strawberries, cut into 1/2 inch pieces.

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, mix together the dry ingredients, flours, starch, sugar, baking pwoder, xanthan gum and salt. Add in the tahini. With 2 knives cut the tahini into the flour making a crumbly dough. Add in the nondairy milk, a little at a time to make a dough that will hold together. The dough should not be too wet. Add in the strawberries and knead to incorporate. Cut the dough into quarters. Take one quarter and pat into a circle, about 1 inch thick. Cut the circle into 6 triangles and place them on the baking sheet. Repeat with the other quarters of dough. Bake for 15 minutes or until lightly browned. Remove from the oven and let set for about 10 minutes before serving. Serve with jam.

Dill Poppy Seed Bread – gluten-free

This gluten-free, yeast bread is perfect for sandwiches. I like it because I can make very thin slices with it. I usually make one standard loaf and 2 mini loaves. I like to slice the mini loaves and toast them to use a crackers with dip.

1 1/2 cups brown rice flour
1 1/2 cups garbanzo flour
2 cups corn starch (potato starch may be used instead)
1 cup tapioca flour
4 teaspoons xanthan gum
1/2 teaspoon salt (OPTIONAL – personally I don’t use any salt)
2 Tablespoons sugar (evaporated cane juice)
2 packages active dry yeast
1 Tablespoon olive oil
4 1/2 cups warm water (more water may be necessary)
1-2 tablespoons dill weed
1/4 cup poppy seeds

Preheat oven to 200F.

In a large bowl, whisk together the rice flour, garbanzo flour, corn starch, tapioca and xanthan gum, and salt.

In a medium size bowl mix the sugar with the yeast and pour in about 1 cup of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is not good and the dough won’t rise. Pour the yeast mixture over the dry ingredients and incorporate with a fork whisk. Mix in another cup of water and the olive oil. Continue adding water until the mixture has the consistency of thick cake batter. It will be a creamy, very thick liquid. Stir in dill and poppy seeds.

Increase oven temperature to 400F and bake loaves for 10 minutes. Remove loaves from the oven and cover each with aluminum foil. Bake the covered loaf pans for about 35-45 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. I like a moist bread, so I baked it for 35 minutes after covering. The toothpick was free of crumbs but there were some gummy spots which when cool becomes a moist, spongy bread. Remove from oven and let cool.

For a plain bread, just omit the dill and poppy seeds.

Pumpkin Spice Muffins: Gluten-free

Thanksgiving morning breakfast before the big meal of the day – Pumpkin Spice Muffins. They are easy to make and get you into the spirit of pumpkin and spice and everything nice.

2 cups White Rice Flour
1 cup Tapioca Flour
2 teaspoons Baking Soda
2 Tablespoons apple cider vinegar
2 cups water
1/4 cup ground flax seeds mixed into 1/2 cup water
1/4 cup pumpkin seeds or any other nut or seed
1/2 cup canned pumpkin puree
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon ground cloves

Preheat oven to 350^oF. Recipe makes about 15 muffins. Prepare muffin tins by lightly greasing with oil or vegan butter or line with paper muffin cups.

1. In a large bowl whisk together rice flour, tapioca, baking soda and spices.
2. In a small bowl mix together flax seeds in 1/2 cup water, add vinegar, apple sauce and sugar.
3. Add the wet ingredients to the dry and mix well.
4. Pour in 1 cup water and blend followed by the remaining cup of water. Beat the batter by hand.
5. Spoon about 1/2 cup of batter into each muffin cup.
6. Bake for 20-25 minutes until muffins are golden brown.
7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.

Challah: Gluten-free

I transformed my delicious vegan challah recipe (egg bread without the eggs) and made a gluten-free version.

2 1/2 cups rice flour
1 cup potato starch
1/2 cup tapioca flour
1 1/2 cups All Purpose Gluten-Free Flour (we use Bob’s Redmill)
2 teaspoons xanthan gum
1/2 teaspoon salt (OPTIONAL – I don’t use any salt)
1/4 cup plus 2 Tablespoons sugar (evaporated cane juice)
2 packages active dry yeast
3 Tablespoons of ground flax seeds
3 Tablespoons soy lecithin, ground into a powder (OPTIONAL)
1/4 cup olive oil
3 to 3 1/2 cups warm water (approximate, as needed)
2 Tablespoons poppy seeds (OPTIONAL)
water

Preheat oven to 200F.

In a large bowl, whisk together the rice flour, potato starch, tapioca, xanthan gum, and salt if using.

In a medium size bowl mix 1/4 cup sugar with the yeast and pour in 1/3 cup of the warm water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is no good and the dough won’t rise.

In another medium bowl beat flax seeds and lecithin (if using) with 1/3 cup water. Add the olive oil and beat until creamy. Pour the yeast mixture into the flour, followed by the flax mixture. Stir to incorporate. Add warm water, 1/3 cup at a time until a very thick batter is made. Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the sheet is not directly touching the heat – it is just in a warm environment. If you have a flat surface cook top you many want to place the bread on a rack so it is not in direct contact with the heat. Allow the dough to rise and double in size for about 1 hour.

On a cutting board or work table sprinkle the surface with all-purpose-gf-flour. Add all-purpose-gf-flour, about 1/3 at a time to the batter. Add just enough to form a sticky wet dough, about 1 cup. Liberally coat hands with all-purpose-gf-flour. Divide the dough into 3 uniform balls. Shape each dough into a long roll about 1 1/2 inches thick. Place the 3 rolls on a parchment-lined baking sheet. Attached the 3 ends at the top and carefully braid them, attaching the ends at the bottom. If the dough cracks a little you can pinch it back together.

Brush the bread with water to smooth the dough and sprinkle with poppy seeds. Let rise for 30 minutes. The dough will spread. If you want the dough to stay in place, pull of the side of the parchment paper and staple the corners together, creating a cradle to keep the dough from spreading out.

Increase oven temperature to 375F and bake bread for 35-45 minutes. If the top starts to get too brown, remove bread from the oven and cover with aluminum foil and return to the oven to continue baking. To determine if the bread is done, insert a toothpick to see if it comes out clean. Remove from oven and let cool.

Raisin Bread – Gluten-free

What is it about raisins and cinnamon that make bread irresistibly good? With or without raisins, this gluten-free yeast bread is delicious. It slices perfectly.

1 1/2 cups brown rice flour
1 1/2 cups garbanzo flour
2 cups potato starch
1 cup tapioca flour
4 teaspoons xanthan gum
salt – up to 1 teaspoon (OPTIONAL – personally I don’t use any salt)
2 Tablespoons sugar
2 Tablespoons active dry yeast (3 packages)
1 Tablespoon olive oil
4 1/2 cups warm water (more water may be necessary)
1 1/3 cups raisins
2 teaspoons cinnamon

Preheat oven to 200F.

In a large bowl, whisk together the rice flour, garbanzo flour, potato starch, tapioca and xanthan gum, cinnamon and salt if using.

In a medium size bowl mix the sugar with the yeast and pour in about 1 cup of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is no good and the dough won’t rise. Pour the yeast mixture over the dry ingredients and incorporate with a fork whisk. Mix in another cup of water and the olive oil. Continue adding water until the mixture has the consistency of thick cake batter. It will be a creamy, very thick liquid. Stir in raisins.

For a plain bread, just omit the raisins and cinnamon and/or top with sesame seeds.

Yeast Bread – Gluten-free

I have always loved baking bread, from the mixing to the fragrant smells coming from the oven, to finally eating it. Now I am discovering the world of bread baking without gluten and the varieties seem infinite.

The gluten-free choices of bread mixes are staggering and exciting, with flours from grains and legumes – millet, rice, quinoa, sorghum, teff, chickpea, etc. and starches from corn, potato, tapioca to create the desired taste and texture. Gluten-free quick breads have been easy to make and we have numerous recipes on this website. Try this gluten-free yeast bread. This bread slices perfectly and has a sweetness that makes it taste like Challah or Brioche.

1 1/2 cups rice flour
1 1/2 cups garbanzo flour
1 cup cornstarch
1 cup potato starch
1 cup tapioca flour
4 teaspoons xanthan gum
salt – up to 1 teaspoon (OPTIONAL – I don’t use any salt)
1/2 cup sugar
2 Tablespoons active dry yeast (3 packages)
1 Tablespoon olive oil
3 1/2 cups warm water

Preheat oven to 200F.

In a large bowl, whisk together the rice flour, garbanzo flour, corn starch, potato starch, tapioca and xanthan gum, and salt if using.

In a medium size bowl mix the sugar with the yeast and pour in about 1/3 of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is no good and the dough won’t rise. Pour the yeast mixture over the dry ingredients. Add in the remaining water and olive oil. Whisk everything together. The consistency will be like cake batter.

Increase oven temperature to 400F and bake loaves for 10 minutes. Remove loaves from the oven and cover each with aluminum foil. Bake the covered loaf pans for about 35-45 minutes. To determine if the bread is done, insert a toothpick to see if it comes out clean. I wanted a moist bread, so I baked it for 35 minutes after covering. The toothpick was free of crumbs but there were some gummy spots. I knew this would cool and firm up into a moist, spongy bread. The results were delicious.

Chickpea Flour Flatbread: Gluten-free

This is a variation of Socca. It is the easiest flatbread you can make. It’s always a delightful surprise to see the liquid batter come out of the oven as bread after baking. Most of our recipes here are gluten-free. Check them out at the RECIPES tab above.

2 cups chickpea flour (more if needed)
1 1/2 cups water (more if needed)
1 teaspoon minced garlic
1 Tablespoon chopped fresh parsley
1 teaspoon minced fresh rosemary
1 teaspoon red pepper flakes
1 dash salt (optional)
1 dash pepper (optional)

Preheat oven to 400º F

1. In a large bowl combine the flour and spices (garlic, parsley, rosemary, pepper flakes, salt, and pepper) with a whisk until fully incorporated.
2. Add the water one half cup at a time and let the mixture set for a couple of minutes between each 1/2 cup. The amount of chickpea flour to water always varies depending on the grade of flour. When the batter is the constancy of heavy cream, let set for about 10 minutes.
3. Grease a 9×13 inch sheet pan with at least a 1 inch depth and line the bottom with parchment paper. Pour the batter into the prepared pan and bake for 15 minutes, or until the bread is brown on the edges and firm in the center.
4. Let cool before cutting into the desired shape. This bread keeps 4-5 days in an airtight container in the refrigerator. Reheat it in a 250 degree oven until it is warm to touch before serving.

For thicker flat bread use an 8×10 inch Pyrex pan prepared the same way (greased and lined with parchment paper).

Crepes au Sarrasin (Buckwheat crepes) Gluten-free

Buckwheat, which is not related to wheat and is not a cereal or grass, is a fruit or seed, rich in iron, zinc and selenium. Buckwheat noodles (soba) are popular in Japan and buckwheat groats (kasha) as a porridge are common in eastern Europe. In France you can find buckwheat crepes, sweet or savory, served everywhere around the country.

1 1/2 cups buckwheat flour
1 1/4 cups nondairy milk, unsweetened
1 1/4 cups water
1 tablespoon vegan butter like Earth Balance Buttery spread.
1/4 cup ground flax seeds, in 1/2 cup water
2 1/2 tablespoon ENER-G egg replacer
2 tablespoons soy lecithin granules
Addition vegan butter like Earth Balance Buttery spread for oiling the fry pan.

1. Grind lecithin into a powder.
2. In a small bowl, mix flax seeds with 1/2 cup water. Stir in lecithin and egg replacer. Mix well and let sit for 10 minutes.
3. Melt the vegan butter in a small pan over low heat. When melted, remove from heat.
4. Pour nondairy milk and water in a blender. Add the melted vegan butter and the flour. Cover blender and turn on low. Blend the ingredients into a batter. Let stand for 1 hour.
5. Heat a cast iron griddle pan to medium-high.
6. Brush a small amount of vegan butter over the entire surface. Pour 1/2 cup of batter into the center of the hot pan. Quickly and carefully with the smooth, backside of a ladle, gently and in a circular motion from the center moving out, bring the batter out towards the edges to make an 8 inch circle. Cook until the batter dries on top. Carefully with a thin metal spatula lift up the edges around the entire circumference of the crepe. Make sure the crepe is not sticking any where – if it is, it may need to cook a few more minutes. Lift the crepe up and turn over. Cook on the other side for about 2-3 minutes. Put the crepe on a plate. Repeat this step until the batter is gone.

Makes 6 large (8 inch crepes). Serve with vegan butter and powdered sugar or fill with a sweet or savory filling.

Shortcake: Gluten-free

Perfect with strawberries and cashew cream, this shortcake is light and not sweet balancing the sweetness of the berries.

2 1/4 cups all-purpose gluten free four (Bob’s Redmill)
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar (evaporated cane juice)
1/2 cup shortening: (I use Earth Balance buttery spread)
1 cup unsweetened soy milk
2 tablespoons lemon juice

Put dry ingredients in a medium size bowl and mix together. Cut in shortening using two knives or a hand mixer. Mixture should look crumbly. Combine soy milk and lemon juice and pour into flour mixture. Mix by hand or with a mixer at a low speed to incorporate all ingredients. The result should be a sticky, lumpy dough, not a batter, not a smooth, dry dough. Drop 1/2 cupfuls on to a parchment-paper lined cookie sheet. You can improve the shape of each cake by pushing the dough into a circular form with a knife. Bake at 375F for about 20 minutes, until lightly golden brown. Remove from oven and let cool. Slice each cake in half, fill with fresh berries and top with fresh cashew cream. Makes about 6 shortcakes.

Sesame Seed Burger Buns: Gluten-free

This gluten-free hamburger bun goes great with the Black Bean burger and melted almond cheese.

2 3/4 cups all-purpose gluten free four (Bob’s Redmill)
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons apple sauce
1/4 cup Earth Balance buttery spread or shortening
1 cup unsweetened soy milk
1 tablespoons apple cider vinegar
1/2 cup raw sesame seeds

Mix together dry ingredients. Cut in shortening using two knives, a food processor or a hand mixer. Mixture should look crumbly. Combine soy milk and vinegar and pour into flour mixture. Mix to incorporate all ingredients and form a dough. Dough should be moist and smooth, not sticky. If it is sticky add most flour, a little bit at a time. Divide dough into 6 balls. Pat each ball into a round about 3 1/2 inches by 1/2 inch. Put the sesame seeds on a plate or in a bowl and press one side of the dough in it to get covered with the seeds. Repeat for the others. Place the rounds on a parchment lined baking sheet. Bake at 375F for about 12-15 minutes, until lightly golden brown. Makes 6 buns.

Corn Bread: Gluten-Free

I like cornbread made with… corn! Corn bread is best with juicy corn kernels baked into the batter. You can baked the batter in a pan and cut it into squares for a Thanksgiving dinner or bake individual muffins for a weekend breakfast.

These are so simple, so tasty, so perfect. With Bob’s Red Mill All Purpose Flour made with garbanzo and fava bean flours it’s hard to believe these yummy delights are good for you!

2 cups all-purpose gluten free four (Bob’s Redmill)
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons apple sauce
1 stick (1/2 cup) Earth Balance buttery spread
1 cup unsweetened soy milk
1 tablespoon apple cider vinegar

Mix together dry ingredients. Cut in shortening using two knives, a food processor or a hand mixer. Mixture should look crumbly. Combine applesauce, soy milk and vinegar and pour into flour mixture. Mix at a low speed to incorporate all ingredients. Drop by large spoonfuls on to a parchment-paper lined cookie sheet. Bake at 425F for about 12-15 minutes, until lightly golden brown. The dough can be formed into hamburger rolls as well to go with veggie burgers. Makes about 12 biscuits. Use what you need and the rest can be frozen.

Gather up remaining dough and place it in wax paper. It will be soft and sticky but you can use the paper to roll it into a log, about 2 1/2 inches in diameter and twist the paper ends to seal and freeze. Remove from freezer and slice into 1/2 inch circles. It may be hard and you will need to let it soften a little before slicing.

Challah Bread (Wheat Flour)

The Challah is a bread traditionally prepared for the three meals of the Jewish Sabbath. It is made with a large number of eggs, but in this vegan recipe I use soy lecithin. People who have eaten this bread have loved it, and can not tell that there are no eggs.

Ingredients
1 package active dry yeast
1 3/4 cups warm water
1 tablespoon plus 1/2 cup sugar (evaporated cane juice, Sucanat, Florida Crystals…)
1/2 cup olive oil
5 tablespoons soy lecithin
5 tablespoons golden flax seeds
10 tablespoons water
1/2 teaspoon salt
8 cups all-purpose flour
1/2 cup raisins per loaf (optional), soaked in warm water
Poppy or sesame seeds for sprinkling (optional)

1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.

2. Grind lecithin into a powder (it will be sticky). Grind flax seeds into a meal. Mix together and beat in 10 tablespoons of water. (this is the “egg” mixture). I grind up the entire package of soy lecithin when I buy it and store it in the refrigerator to use as an egg replacer when need. I do the same with flax seeds – grind them and store them in a jar in the freezer or refrigerator.

3. Whisk oil into yeast, then beat in lecithin mixture, sugar and salt. Gradually add flour. Mix well with hands into a dough. Knead dough until smooth. The dough should be moist and slightly sticky. If the dough is too wet add flour, a little at a time. If the dough is too tough and dry add water a tablespoon or two at a time.

4. Cover with a towel, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another half-hour.

5. Drain water off raisins. Knead the raisins into the dough, before forming the two loaves. Dough can be braided, shaped and placed on a greased baking sheet or cooked in a greased loaf pan.

6. Let rise another hour.

7. Preheat oven to 350 degrees. Brush loaves with warm water. Sprinkle bread with poppy or sesame seeds.

8. Bake in middle of oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.

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SNOOP POST

What I love about rye bread are the seeds and the sourdough. Well now you can do that without rye flour, without the gluten with our REAL Caraway Seed Rye-Style Bread recipe.

Here’s a variation on Chickpea Flour Flatbread. Combining Socca, the chickpea flour crepe and the pizza dough bread served with toppings called Foccacia and you have Soccacia!

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Thanksgiving morning breakfast before the big meal of the day – Pumpkin Spice Muffins. They are easy to make and get you into the spirit of pumpkin and spice and everything nice.

I transformed my delicious vegan challah recipe (egg bread without the eggs) and made a gluten-free version.

What is it about raisins and cinnamon that make bread irresistibly good? With or without raisins, this gluten-free yeast bread is delicious. It slices perfectly.

I have always loved baking bread, from the mixing to the fragrant smells coming from the oven, to finally eating it. Now I am discovering the world of bread baking without gluten and the varieties seem infinite.

This is a variation of Socca. It is the easiest flatbread you can make. It’s always a delightful surprise to see the liquid batter come out of the oven as bread after baking. Most of our recipes here are gluten-free. Check them out at the RECIPES tab above.

Perfect with strawberries and cashew cream, this shortcake is light and not sweet balancing the sweetness of the berries.

This gluten-free hamburger bun goes great with the Black Bean burger and melted almond cheese.

I like cornbread made with… corn! Corn bread is best with juicy corn kernels baked into the batter. You can baked the batter in a pan and cut it into squares for a Thanksgiving dinner or bake individual muffins for a weekend breakfast.

These are so simple, so tasty, so perfect. With Bob’s Red Mill All Purpose Flour made with garbanzo and fava bean flours it’s hard to believe these yummy delights are good for you!

The Challah is a bread traditionally prepared for the three meals of the Jewish Sabbath. It is made with a large number of eggs, but in this vegan recipe I use soy lecithin. People who have eaten this bread have loved it, and can not tell that there are no eggs.

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