Gluten-Free Vegan Need to Know Baking Recipes

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I’ve been a baker for as long as I can remember. I remember astonishing my seventh grade Home Economics teacher with my skills of separating an egg. In high school, I would bake cupcakes and brownies and cookies just to make everyone’s day a little better. The recipes I would use were decadent and amazingly unhealthy. Slowly I started using sugar substitutes to save myself and my friends. But recently, I decided to begin to transition to a gluten-free lifestyle.

Recommended reading: 10 Best Gluten Free Appliances for your Kitchen

I searched the web to find gluten-free, vegan baking recipes with no sugar and could never really find exactly what I was looking for. So I made some tweaks to some killer recipes to make them ultra-healthy. Bare in mind, because I’ve been baking so long that I don’t really use exact measurements any more, and being in a high elevation I use a little more or less of certain ingredients. If you need adjustments for high elevations like me, look at my article here.

Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!

Banana Pumpkin Bread

3 ripe bananas

1 15oz can of organic pumpkin

½ tsp vanilla extract

¼ cup chia seeds

2 tbsp water

3 tbsp melted coconut oil

¼ cup stevia extract

2-3 tbsp honey

3 tsp baking powder

¾ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1 cup almond or coconut milk

1 ¾ cup gluten-free flour blend

Preheat oven to 350. Use extra melted coconut oil on loaf pan or line with parchment paper. Mash bananas in a large bowl and add all the ingredients, adding the flour last. Pour into loaf pan and bake for about 1 hour or longer until cooked all the way through and golden brown on top. Let cool and serve with honey or ghee butter if desired.

Recommended Reading: 25 Gadgets That Make Healthy Cooking Easy

Perfect Brownies

2 cups gluten-free flour blend

? cup stevia extract

¾ cup unsweetened cocoa powder

¼ cup chia seeds

1 tsp baking powder

1 tsp salt

1 cup water

1 cup melted coconut oil

1 tsp vanilla extract

1-2 handfuls of chopped walnuts (optional)

Preheat the oven to 350. In a large bowl, mix the dry ingredients first then add the wet ingredients. Use extra coconut oil to grease the pan and pour mixture in. Bake for 25 to 30 minutes until cooked thoroughly. Let cool before devouring.

Pizza Dough

3 cups gluten-free flour blend

1 tsp salt

½ tsp baking powder

2 tbsp stevia extract

1 tbsp yeast

1 ¼ cup warm water (try a hot water dispenser)

1 tbsp olive oil (Here’s some olive oil dispensers you may like)

1 tbsp finely chopped basil

1 tbsp finely chopped parsley

1-2 finely chopped mint leaves

Preheat oven to 350. In a small bowl, mix yeast with ¾ cup of warm water (about 110 degrees to keep from killing the yeast). Let the mixture stand for about 5 minutes to activate. Sprinkle about ¾ tbsp of stevia extract during the activation process. In a separate bowl, combine the dry ingredients. Add the yeast mixture, then add the wet ingredients before mixing altogether. Lightly coat a round baking sheet or pizza stone with olive oil and sprinkle some of the gluten-free flour blend. Get your hands a little dirty and knead ingredients together. Then work from the center to push and flatten the dough to the edge of the pan or stone, making it less than ¼ of an inch thick. Put the oven for 25 to 30 minutes to pre-bake until it begin to look dry. Remove from the oven with a pizza peel and add your choice of sauce and pizza toppings. Bake for another 20 to 25 minutes until the crust edge looks golden brown. Cut with a pizza cutter and serve.
Alternatively, cook this in your pizza oven!

Sandwich Bread

1 ½ cup water or milk (any milk type almond, coconut, etc.)

4 tbsp honey

2 ½ tsp yeast

3 cups gluten-free flour blend

4 tsp baking powder

1 tsp salt

2 tsp stevia extract

2 tsp apple cider vinegar or lemon juice

¼ cup melted coconut oil

¼ cup chia seeds

2 tbsp water

Preheat oven to 375. Mix the water or milk with honey and yeast in one bowl. Combine all dry ingredients in another bowl and add in wet ingredients. Add in the yeast and knead with your hands. Use a little coconut oil and gluten-free flour to coat the loaf pan and scrape the dough into the pan. Let the dough “proof” in the pan for about 20-30 minutes; don’t let the dough rise above the pan though. Bake for about 30 to 45 minutes until cooked through. Remove from the oven and let cool for about 5 minutes, then transfer to a cooling rack. Allow the bread to cool completely before slicing.

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