5 Gluten-Free And Vegan Baking Recipes

The vegan frenzy has certainly permeated the lifestyles of health-conscious individuals. A plant-based lifestyle is linked to sound sleep, improved digestive health, and clear skin. Studies have also revealed that a plant-based diet can significantly lower bad cholesterol and hypertension. Whether you advocate for veganism or not, there’s no denying that seasoned vegans have come a long way in preparing innovative recipes to imitate the flavours of a regular diet. From mock meat to alternative yoghurts, the creativity behind these replacements is laudable.                                                                      

We all enjoy a slice of thin-crust pizza or chewy chocolate chip cookies every once in a while. Although these guilty pleasures go down well with some individuals, some people suffer severely from gluten intolerance and celiac disease. Several studies have also found a connection between gluten and the progression of autoimmune diseases such as Irritable Bowel Syndrome (IBS). Sounds scary, doesn’t it? Don’t worry - you do not have to miss out on any of your favourite treats if you have a gluten problem.

We’ve devised tantalizing recipes to satisfy your cravings without compromising on taste and texture. Let’s explore our top 5 gluten-free and vegan recipes for a healthier you.

Understanding Gluten-Free And Vegan Baking

It is a common misconception that all vegan foods are gluten-free, and all gluten-free foods are vegan. Well, this is far from the truth. Gluten is a type of protein that naturally exists in grains such as wheat, barley, and rye to name a few. Here’s the primary problem with gluten - undigested gluten goes to the small intestine and triggers a severe autoimmune reaction. This happens because the body recognizes gluten as a toxin and starts reacting against it. A gluten-free diet involves eliminating items that contain gluten, alleviating the risks. 

Veganism, on the contrary, is an umbrella term for a lifestyle that relinquishes the use of all animal products in food, apparel, and other industries. However, it has nothing to do with avoiding the use of gluten-containing grains. So long as no animal products are involved, vegans are good to go! 

In gluten-free and vegan baking, the use of gluten and animal products is avoided. Instead of traditional wheat flour, alternatives such as almond flour, coconut flour, and rice flour are used. To replace eggs and dairy, the use of plant-based alternatives such as flaxseeds and nut milk has become prevalent.

Common Ingredients In Gluten-Free And Vegan Baking

1. Gluten-Free Flours

Almond Flour

Found in most gluten-free households, almond flour is a popular substitute for conventional wheat flour. Apart from imparting a nutty flavour to your baked treats, the coarse texture effortlessly replaced breadcrumbs, making it equally suitable for fried foods. You can stock up on almond flour by scouting your local grocery stores. The great thing about almond flour is that it can be made at home by blanching almonds, removing the skins, grinding, and drying them. 

Amaranth Flour

Apart from being a great gluten-free grain, this ancient grain is rich in lysine, an amino acid that is lower in most grains. Whether you make tortillas, breads, or pie crusts, your baked treats will take on the earthy and nutty flavours of this flour.

Oat Flour

Prepared from whole-grain oats, wheat flour is ideal for baking chewy and crumbly desserts, making it perfect for baking chewy cookies or homemade protein bars. Rich in soluble fibres, oat flour is also great in terms of dietary benefits.

1. Egg Replacements

Renouncing all animal products, vegans have come up with some unique plant-based alternatives to replace a pantry staple - eggs. An impressive egg white substitute is something known as aquafaba, which is prepared by beating the leftover liquid after draining a can of chickpeas. Make sure to beat the liquid until it forms stiff peaks. Now let’s jump into how you can create a beautifully runny yolk. In a small pot, combine water and cornstarch and cook over medium flame. Cook for 3-5 minutes until the mixture thickens and add a stick of butter to it. And there you are—the perfect vegan egg yolk.                

2. Dairy Alternatives

With a surge in the practice of veganism, you will find plenty of dairy alternatives in the market, some of which can be even made at home. Common options include oat milk, coconut milk, and almond milk.

3. Sweeteners

Little known fact is that the consumption of white sugar is a big no-no for vegans. This is because most refined sugars get charred with animal bones to attain the colour. Honey is also off-limits for obvious reasons. Good alternatives include raw cane sugar, stevia, agave nectar, and molasses.

5 Popular Gluten-Free And Vegan Baking Recipes To Try

Let’s explore some delicious vegan and gluten-free recipes together, shall we? From savoury snacks for some zest to indulgent desserts to satisfy your sweet tooth, we’ve got you covered. Healthy eating doesn’t necessarily have to mean boring eating, and we’ll do everything in our power to debunk this myth.

1. Chickpea & Cauliflower Tacos: Make every game night special with this gluten-free and vegan taco recipe. 

Ingredients:

1 medium-sized cauliflower cut into small florets

1 can of chickpeas (drained and rinsed)

2 tbsp of vegetable oil

1 tsp of chilli powder

1 tsp of cumin

1 tsp of smoked paprika

1 tsp of garlic powder

Salt and pepper to taste

Gluten-free corn tortilla shells

Toppings - chopped tomatoes, coriander, and sliced avocado

Procedure:

1. Preheat your oven to 200°C.

2. In a large mixing bowl, add the cauliflower florets and chickpeas. Use an oil dispenser to evenly coat them.

3. In another bowl, combine the dry spices to make a taco seasoning. Sprinkle it over the cauliflower florets and chickpeas, and gently toss everything together.

4. Spread the seasoned mixture on a baking tray and roast for 25-30 minutes.

5. Warm your taco shells and the roasted mix inside each shell.

6. Top it with chopped tomatoes, coriander, and sliced avocado, and enjoy!

2. Mushroom and Spinach Quiche

For the crust: 

1 ½ cups of almond flour

¼ cups of coconut oil

1 tbsp of ground flaxseeds

2 tbsp of water

½ tsp of salt

For the filling:

2 cups of sliced button mushrooms

2 cups of chopped fresh spinach

1 tbsp of olive oil

1 small finely chopped onion

2 cloves of garlic, minced

Salt and pepper to taste

For the chickpea flour custard:

1 cup chickpea flour

1½ cups unsweetened almond milk

1/4 cup nutritional yeast

1 teaspoon onion powder

1/2 teaspoon turmeric powder

Salt and pepper to taste

Procedure:

1. In a bowl, combine almond flour, melted coconut oil, ground flaxseeds, water, and salt. Mix until a dough forms. Press the dough into a greased quiche or tart pan. Bake the crust for 10 minutes to set.

2. In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened. Add sliced mushrooms and cook until they release their moisture. Stir in the chopped spinach and cook until wilted. Season with salt and pepper, and remove from heat. Your filling is ready.

3. In a bowl, whisk together the chickpea flour, almond milk, nutritional yeast, onion powder, turmeric powder, salt, and pepper until smooth.

4. Spread the mushroom and spinach mixture over the pre-baked almond flour crust. Pour the chickpea flour custard over the vegetables, ensuring an even distribution.

5. Bake the quiche in the preheated oven for 35-40 minutes or until the custard is set and the edges are golden brown, and serve after it’s cooled down.

3. Quinoa Stuffed Bell Peppers

Ingredients:

4 large bell peppers, halved and seeds removed

1 cup of rinsed quinoa

2 cups of vegetable broth

1 can of black beans, drained and rinsed

1 cup of corn kernels

1 cup of diced tomatoes

½ cup of finely chopped red onion

2 cloves of minced garlic

1 tsp of ground cumin

1 tsp of chilli powder

1 tsp paprika

Salt and pepper to taste

1 cup of shredded vegan cheese

Fresh coriander or parsley leaves for garnishing

Procedure:

1. Preheat your oven to 190°C.

2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked.

3. Cut the bell peppers in half lengthwise, removing seeds and membranes. Place the pepper halves in a baking dish.

4. In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, ground cumin, chilli powder, paprika, salt, and pepper. Mix the ingredients well.

5. Spoon the quinoa mixture into each bell pepper half, pressing down gently to pack the filling. If desired, sprinkle vegan cheese on top of each stuffed pepper.

6. Cover the baking dish with aluminium foil and bake in the preheated oven for 25-30 minutes or until the bell peppers are tender.

7. Remove from the oven and garnish with fresh cilantro or parsley. 

4. Fudgy Gluten-free Vegan Brownies                  

Ingredients:

2 cups of any gluten-free flour

2 cups of brown sugar

¾ cup cacao powder

1 tsp of baking powder

1 tsp of flaky sea salt

1 cup of coconut oil

1½ tsp of vanilla extract

¼ cup of chunky peanut butter

Procedure:

1. Preheat the oven to 350°C. In the meantime, lightly grease a baking dish with some coconut oil.

2. In a mixing bowl, add all of the dry ingredients - flour, brown sugar, cacao powder, baking powder, and sea salt. Gently whisk everything together until combined.

3. Add in water, coconut oil, and vanilla extract, and use a hand blender to whisk everything.

4. Pour the brownie batter into the prepared baking dish, and spread evenly.

5. Add teaspoon amounts of peanut butter on the top and swirl it around with a toothpick.

6. Bake for 25-30 minutes, cool, and enjoy all of the taste and none of the guilt!

5. Vegan Peanut Butter Cookies

Ingredients

½ cup of smooth peanut butter

¼ cup of powdered sugar

¼ tsp of baking soda

⅛ tsp of salt

1 tbsp of flaxseed mixed with 3 tbsp of water

1½ tbsp of maple syrup

1 tbsp of crushed peanuts

Procedure:

1. Start by scooping and measuring the peanut butter. Microwave it for 30 seconds to make it runny and easier to use.

2. Add the rest of the ingredients to a bowl and mix well.

3. Use a cookie scoop and transfer the dough onto a parchment-lined baking tray, adding small dollops of the dough. Top each cookie with crushed peanuts.

4. Preheat the oven to 170°C, and bake the cookies for 10-12 minutes until golden brown.

Conclusion

In this delectable exploration of gluten-free and vegan baking, we've embarked on a journey to redefine the boundaries of plant-based indulgence. The fusion of health-conscious choices with irresistible flavours has given rise to a myriad of inventive recipes. From the savoury delights of Chickpea & Cauliflower Tacos to the wholesome allure of Quinoa Stuffed Bell Peppers, each recipe beckons a palate-friendly revolution.

FAQs

What Flour Is Gluten-Free And Vegan?

In gluten-free and vegan baking, almond flour, amaranth flour, and oat flour are key alternatives to traditional wheat. Almond flour offers a nutty taste and replaces breadcrumbs, while amaranth flour adds an earthy flavour. Oat flour, made from whole-grain oats, provides chewiness and dietary benefits.

How Do You Make Baking Gluten-Free?

Swap traditional wheat flour with gluten-free options like almond, coconut, or rice flour. These swaps ensure successful gluten-free and vegan baking while maintaining taste and texture.

What Is The Secret Of Gluten-Free Baking?

Master gluten-free baking by embracing alternative flours like almond and amaranth. Experiment with plant-based egg and dairy alternatives for binding and moisture. Success lies in finding the right balance of flavours and textures, creating delightful treats without gluten but full of taste.

Also explore: Nestasia's collection of snack plates, tiered cake stands, dinner sets, and kitchen tools.