Gluten-Free Vegan Baking for Every Occasion: 75 Classics and New Creations to Celebrate


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Baking just invited Gluten-Free and Vegan to the Party!

Sticky Buns, Fudgy Brownies, Salted Caramel Cupcakes, and more―who says your favorite sweets can’t be gluten-free and vegan? Gluten-Free Vegan Baking serves up the best recipes for the tastiest treats so that you can bake your cake and eat it too!

Celebrate every occasion with new recipes that rival traditional favorites. Complete with an introductory guide for seasoned and new bakers alike, this cookbook offers everything you need to indulge your inner baker and taste how great gluten-free vegan baking can be.

The Gluten-Free Vegan Baking cookbook includes:

  • Everything You Need to Know―Learn the basic Do’s and Don’ts of baking delicious gluten-free and vegan baked goods.
  • 75 Classic and New Recipes―Whip up breakfast bakes, breads, cookies, brownies, bars, cakes, cupcakes, pies, and tarts.
  • Sweet and Simple―Forget about fancy equipment and ingredients―this vegan baking cookbook keeps things hassle-free with on-hand kitchen equipment and easy-to-find ingredients.

RSVP for the party filled with showstopper desserts for every occasion. Gluten-Free Vegan Baking makes your taste buds go wild!


From the Publisher

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SAMPLE RECIPE:

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Instructions:

1. Preheat the oven to 350°F. Spray one or two standard 6-cavity donut pans with cooking spray.

2. In a large bowl or stand mixer, combine the brown rice flour, almond flour, tapioca flour, coconut sugar, cinnamon, baking soda, nutmeg, and salt.

3. In a medium bowl, whisk together the almond milk, applesauce, maple syrup, vanilla, and vinegar.

4. Pour the wet ingredients into the flour mixture, and beat until a batter forms. Divide the batter evenly among the prepared donut pan cavities, filling each about three-quarters of the way full.

5. Bake for 14 to 16 minutes, turning the pan halfway through to ensure even cooking. Allow the donuts to cool slightly in the pan, about 10 minutes, before carefully removing and transferring them to a wire rack or cutting board. Enjoy warm, or allow to completely cool for about 2 hours before glazing.

6. To make the maple glaze, in a small saucepan over low heat, combine the coconut butter and coconut oil. Using a fork or wire whisk, stir frequently until the coconut oil melts and the coconut butter is creamy, 1 to 2 minutes, watching carefully to make sure the mixture doesn’t burn.

7. Remove from the heat and transfer the glaze to a small glass or ceramic bowl. Add the maple syrup, cinnamon, and vanilla. Stir vigorously with a wire whisk until creamy and thickened.

8. Spoon the glaze over the donuts until it is used up. Dust with coconut sugar (if using).

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