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Baking Grain Free (and vegan!) | A How To

When I first started baking gluten free I made some pretty awful recipes. It’s unfortunate, there are a lot of bad recipes out there! It’s so frustrating, you trust other food bloggers and when their recipes don’t turn out time after time it’s not only frustrating but it’s a waste of expensive ingredients!  

After years of trial and error and finding food bloggers that I trust, I started to recognize what recipes would work and which ones wouldn’t. I am now able to develop my own recipes by knowing how gluten free and vegan ingredients will react. It’s a whole new world baking gluten free. Here are some lessons I had to learn the hard way. Hopefully this will help you on your baking adventures!

Best of luck baking gluten free!



Gluten free flours:

in a recipe there should be a blend of flours. If a recipe calls for only one flour take it as a sign that it probably won’t turn out!

Substituting all-purpose flour:

substituting all purpose flour 1:1 for a gluten free or grain free flour tends to not work. Instead find a recipe that calls for a gluten/grain free flour.

Almond flour:

learn to love almond flour, it’s expensive but it ALWAYS works in a recipe. It’s magic! It yields fluffy, moist, never gummy results.

Oat Flour:

recipes that call of oat flour are A+. The texture of oat flour comes out great. Never gummy, oats tend to dry out a recipe, in a good way! It’s also high in protein and fiber!

Coconut flour:

has a slight graininess and a somewhat odd flavor. I never use it as the primary flour. It’s best to use only 2-4 tbsps in a recipe, it adds texture and is never gummy.


if a recipe turns out gummy next time replace some of the flour with almond or coconut flour.

Or: if a recipe turns out gummy let it rest overnight. The next day the gumminess sometimes goes away. 

Nut flours:

you can make your own nut flour/meal in a high quality blender by grinding your nuts until you have a fine texture.

Muffin Batters:

for gluten free and grain free recipes your batter should be thicker than a standard all-purpose recipe. If you’re batter looks thin take it as a warning sign that the recipe won’t turn out. When I say thick, I mean it should be scoopable, not pourable, more of a scone batter consistency.

All Batters: 

things like pancake batter, muffin or cake batter, cookie dough, bread dough, I find I have the best luck when the dough or batter is thick.

Cook Time: 

Sometime when things would turn out gummy I would try to bake them longer to bake the moisture out, this typically doesn’t work. Scrap that recipe and try again!


Egg replacement:

I’ve found the best egg replacement is a flax egg. It’s always worked out great for me. 1 tbsp flax meal with 2.5 tbsp water. 

Vegan Butter:

store bought vegan butters tend to be full of nasty ingredients that are bad for you and taste gross. Use coconut oil instead!


you can force ripen bananas, 200 degrees until the banana is black and soft.


buy individual size applesauce, you know the kind you put in a child’s lunch box? Every time I buy a big jar of applesauce it went moldy before I had a chance to finish it. Problem solved.


Trust your intuition:

this one is silly, but it’s so true. When making a recipe if it seems like there is too much or too little of an ingredient then you’re probably right. Like recently I followed a recipe calling for 2 teaspoons of salt, that’s A LOT of salt. I should have known it would be too salty! Or a very common one for me is my batter being too thin and it just doesn’t set up right. 


Hopefully this is helpful in your baking adventures. I’m curious, what problems have you had with gluten free baking? And have you found a solution? Comments below!


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  • danielle ingledew

    good info. I switched to the small cup size of applesauce for the very same reason. are almond flour and almond meal the same? I ended up with the meal. Let me know.


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