Embracing Alternative Baking: Gluten-Free, Dairy-Free, and Vegan Treats

Welcome to Week 10 of our baking course! This week, we’re stepping into the world of gluten-free and alternative baking. Whether you’re baking for dietary needs, lifestyle choices, or just love trying something new, this lesson is packed with valuable insights and delicious options.

We’ll explore gluten-free flours, dairy-free swaps, and how to adapt your favorite recipes for vegan baking. Plus, we’ll finish the week with a rich, fudgy gluten-free brownie recipe you’ll want to make again and again.

Gluten Free Flour

Gluten-Free Flours and Substitutes

Eggs

Baking without traditional wheat flour can feel intimidating at first, but with the right ingredients and knowledge, you can create baked goods that are just as delicious and satisfying.

Popular Gluten-Free Flours:

• Almond Flour: Made from finely ground almonds, it adds a nutty flavor and moist texture to cakes and cookies.

• Coconut Flour: Absorbs a lot of liquid, so it’s best used in combination with other flours.

• Oat Flour: Mild in flavor and great for muffins, pancakes, and quick breads. Make sure it's certified gluten-free.

• Rice Flour: Common in gluten-free flour blends, it adds structure.

• Sorghum, Buckwheat, and Teff Flour: Whole grain options that bring fiber and flavor.

Binders and Enhancers:

• Xanthan Gum or Guar Gum: Help mimic the structure gluten provides.

• Psyllium Husk: Excellent for creating elasticity in bread dough.

Tips for Success:

• Use a pre-made gluten-free flour blend for ease and consistency.

• Let gluten-free batters and doughs rest for 20–30 minutes before baking to hydrate the flours.

Dairy-Free and Vegan Adaptations

You can still enjoy luscious cakes, cookies, and breads without dairy or animal products. Here’s how:

Common Dairy Replacements:

• Butter: Swap with vegan butter, coconut oil, or vegetable oil.

• Milk: Use almond, soy, oat, or coconut milk. Unsweetened and unflavored varieties are best.

• Cream: Coconut cream or cashew cream work wonderfully in frostings and custards.

Egg Replacements for Vegan Baking:

• Flax Egg: 1 tbsp ground flaxseed + 3 tbsp water = 1 egg

• Chia Egg: 1 tbsp chia seeds + 3 tbsp water = 1 egg

• Mashed Banana or Applesauce: Great for moisture and binding.

• Vinegar + Baking Soda: Acts as a leavening agent in cakes and muffins.

Tips for Success:

• Adjust moisture levels. Vegan baking sometimes requires a bit more liquid.

• Test early. Without eggs or dairy, your baked goods may cook a bit faster or slower.