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Decadent Gluten-Free Vegan Baking Cookbook

You might have heard that I’ve been a little busy last fall writing a cookbook all about baking. Correction. All about gluten, egg, and dairy-free baking. I’m super proud to present to you my very first go-to cookbook for all of your gluten, egg, and dairy-free baking needs:

DGFVB

Named as one of  Veg News’ Top Anticipated vegan cookbooks of 2014, this book is filled with 100 recipes with beautiful pictures (all credit to Celine Steen), this book is the perfect addition to your cookbook collection. From muffins to breads even to food you remember eating as a kid (think gluten-free vegan Cheez-Its), this cookbook is full of sweets and treats that cover all occasions. A few recipes included are fan favorites from the website but the majority are brand spankin’ new. I tell you what I’m most excited about: The Carrot Cake! Or Churros! Oh and Mexican Hot Chocolate Cupcakes too! No wait, I meant to say Upside Down Pecan Sticky Buns. It’s just so hard to choose. Decadent Gluten-Free Vegan Baking not only includes a great recipe conversion of some of your favorite baked goods, it also comes with a treasure trove of tricks, tips, and suggestions for gluten, egg, and dairy-free baking. Like, an amazing coverage of helpful guides just for you. Made with love. xo

This makes the perfect gift for your friend or loved one who is unable to eat gluten, eggs or dairy (hint hint). Or for YOU! 

ORDER MY COOKBOOK TODAY!

Buy on :

  • Amazon
  • Barnes and Noble
  • Book Depository (For outside of the US & Canada)
  • Books A Million
  • Indie Bound

Buy anywhere books are sold, really. SCORE!!!

 

Take an all-exclusive sneak-peek into the Decadent Gluten-Free Vegan Baking
Table of Contents:

CHAPTER 1: Childhood Favorites

Pictured below: Fig Newtons & Fudge-Striped Cookies

Decadent Gluten-Free Vegan Baking Cookbook

Decadent Gluten-Free Vegan Baking Cookbook

CHAPTER 2: Cookies, Bars, Brownies

Pictured below: Gingerbread Men & Blondie Ice Cream Sundaes

The Decadent Gluten-Free Vegan Baking Cookbook

Decadent Gluten-Free Vegan Baking Cookbook - Fork & Beans

CHAPTER 3: Donuts, Muffins, Scones & Biscuits

Pictured below: Cinnamon Coffee Cake Muffins & Yeast-Free Cinnamon Buns

Decadent Gluten-Free Vegan Baking Cookbook - Fork & Beans

The Decadent Gluten-Free Vegan Baking Cookbook

CHAPTER 4: Cakes & Cupcakes

Pictured below: Strawberry Swirled Cheesecake & Tiramisu

Decadent Gluten-Free Vegan Baking Cookbook - Fork & Beans

The Decadent Gluten-Free Vegan Baking Cookbook

CHAPTER 5: Breads & Pastries

Pictured below: Cinnamon Raisin Loaf & “Cheese” and Jam-Filled Pastry Squares

Decadent Gluten-Free Vegan Baking Cookbook - Fork & Beans

Decadent Gluten-Free Vegan Baking Cookbook - Fork & Beans

CHAPTER 6: Sauces, Frostings, Toppings

Pictured below: Homemade Food Colorings & Sugar Glitter

Decadent Gluten-Free Vegan Baking Cookbook - Fork & Beans

Decadent Gluten-Free Vegan Baking Cookbook - Fork & Beans

Decadent Gluten-Free Vegan Baking is published under Page Street Publishing and distributed world-wide by MacMillan. All photos are taken by Celine Steen and all recipes are created by Cara Reed.

WOWZERS!!!

You guys are the best! Thank you for making this even possible…for reals. It’s all because of you all that I am able to pursue my passion for recipe creation and bring to you my first ever COOKBOOK. Still sounds so weird saying that.

namastasty

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Reader Interactions

Comments

  1. Julie

    October 23, 2016 at 11:01 am

    Can I just say this book/website/experience saved my sanity?? I received my Hashimoto’s diagnosis in January, and figured out my gluten, egg, dairy, banana, oat, and asparagus (ha) sensitivity about two weeks before my 22nd birthday. Taking away a second semester college senior’s beer and cake is just cruel! But with the support of my sister (who also has early onset Hashimoto’s) and my parents, everyday gets better and better— and I might have shed a few tears when my mom showed up at my house with this book and the incredible carrot cake. 10 months later, and I’m making the same cake for my boyfriend (mostly because I want to eat it again, yum!). Any suggestions on ways to mix it up, or something you would do differently since the book’s been out for over two years?

    Reply
    • Cara

      October 24, 2016 at 10:06 pm

      Hey Julie, I am so happy to hear you are loving the book! The carrot cake is actually my favorite so I don’t do a lot to mix it up because I love it as is. Let me know if you need help on anything else! xo, Cara

      Reply
  2. Jenny

    February 18, 2016 at 5:01 am

    Hello Cara! LOVE your cookbook! Thank you for all the great recipes. Your hard work has helped soooo many, me included. I do have a question about the Tomato Herb Focaccia Bread. It talks about making “one” 8″ round and yet in the actual recipe it talks about two 8″ rounds. I ask because when I mixed the wet and dry ingredients, it didn’t hold together like pizza dough – just looked crumbly. Should I double the wet ingredients? I ended up just adding more warm water when it was clear the crumbly dough wasn’t budging after the suggested hour to rise, but perhaps there’s something else I can do? Thanks so much!

    Reply
    • Renee

      December 24, 2017 at 4:36 pm

      I’ve had this same problem. I tried two times… any resolution?

      Reply
      • marianne

        October 25, 2018 at 1:26 pm

        wow, 1 & 2 years ago and still no reply! is cara still alive?

        Reply
        • Cara

          October 26, 2018 at 12:46 pm

          HAHA, I’m here. I have a baby now so I kinda have my hands a little full these days :/

          Reply
      • Cara

        October 26, 2018 at 12:48 pm

        I’m sorry this happened for you and Jenny! I am no longer making allergen friendly recipes so I apologize for the delay (not to mention life has gotten a bit crazy these years). I’m not really sure what went wrong with the ingredients measurements however, if you do decide to make this again, use half of the flour first and if it feels too wet, slowly add more (1 Tb at a time). I will have a look at the recipe too and see…

        Reply
  3. deb

    April 25, 2015 at 4:17 pm

    i would love to try the med. blend flour mix. does your book have the recipe in it. thanks, deb

    Reply
  4. ginger pill

    January 30, 2015 at 10:48 pm

    Do you have anny video of that? I’d want too find out more
    details.

    Reply
  5. C. Adam

    January 15, 2015 at 7:06 pm

    My brother is struggling with canker sores in his mouth. He has come to the conclusion that whenever he eats gluten he gets canker sores. Now he has stopped eating gluten. So my question is, does gluten have anything to do with canker sores, and if so should he be gluten free?
    Thanks!

    Reply
  6. Riddhi Kapasi

    January 6, 2015 at 3:51 pm

    Cara, this book is amazing. I have tried a few recipes now. Two of the recipes that I tried.. orange cranberry scones and Cinnamon-Streusel Coffeecake… didn’t come out as good.
    The scone was dry, felt very chewy, didn’t feel moist at all.
    And so was the coffeecake, the dough part of the cake felt very dry.
    I am not allergic to anything, so I use normal butter instead of vegan butter and same with the milk. Is there something I am not doing right or something I could do to make this right?
    Thanks,
    Riddhi

    Reply
    • Cara

      January 8, 2015 at 6:57 am

      Hi Riddhi! It just sounds like the there is too much flour. All you need to do is scoop out the flour with a spoon to make it lighter.

      Reply
  7. dani harrold

    September 29, 2014 at 3:02 pm

    I have had an almost impossible time enjoying gluten free vegan baked items. I don’t have the need/ No food allergies. And I always believed you MUST use butter… But that said Cara’s cookies are right up there with the BEST of French baking. She’s got the baking corner covered. Watch out Martha Stewart!!!

    Reply
    • Cara

      September 30, 2014 at 8:56 am

      Haha, I WISH I could use real butter, Dani. Darn food makes me sick! Thank you for the kindness in your words. Martha Stewart? Yeah, you better watch out lady 😉 Much love, Cara xo

      Reply
  8. Cathy

    September 23, 2014 at 6:34 am

    Omg your pictures look amazing! I’m going to buy your book right now 🙂

    Reply
  9. Deanna Johnson Mawhinney

    September 5, 2014 at 8:06 pm

    Excited to have the new cookbook. I have lots of allergies and digestive problems. So this cookbook is wonderful for me. I am having lots of success with the gluten free flours:)

    Reply
    • Cara

      September 8, 2014 at 8:59 am

      Love hearing this, Deanna!! Best of baking luck, xo

      Reply
  10. cat

    August 29, 2014 at 11:30 am

    There are too many comments to read through them all to see if this was already asked… In your new book, is there a section with all the recipes for your flour blends?

    Reply
    • Cara

      September 8, 2014 at 9:18 am

      It wasn’t asked Cat so no need to rummage through all the comments. To answer your question, yes, there is a section with all the recipes for the blends AND an entire guide on how to create your own blend and how to use egg and dairy substitutes.

      Reply
  11. crystal

    August 26, 2014 at 9:40 am

    can you come out with another book!!! i pre ordered your baking gf and vegan book over two months ago. and i am in love with it… cannot wait for your next cook book

    Reply
    • Cara

      September 8, 2014 at 9:24 am

      Haha, thank you so much Crystal!! I am definitely working on getting the second book out so stay tuned! Thank you so much for loving the book and for all your support. xo

      Reply
  12. Cindy

    August 7, 2014 at 6:22 am

    Yes!!!!! Got it! I will do a whole lot of baking! Thanks!
    cindy from Antwerp, Belgium

    Reply
  13. Christy

    August 1, 2014 at 11:00 am

    Are these new recipes in the cookbook or some of the same ones on the blog?

    Reply
  14. Diane

    July 15, 2014 at 10:53 am

    Cara,

    I really like your site and your goodies! I don’t have a gluten intolerance that I know of. Is it possible to still use your recipes with regular ingredients? Thank you!

    Diane

    Reply
    • Cara

      July 16, 2014 at 8:35 am

      Hi Diane! What a super sweet comment, thank you 🙂 You can always try subbing out the ingredients listed with wheat flour, etc. I have had several people tell me that they have had success with some of them. It’s just always difficult for me to give an 100% guarantee since I create these recipes with gf flours only. But let me know if it works–I’d love to hear if it does! xo

      Reply
  15. Cookie

    June 14, 2014 at 11:43 am

    Blue Mountain Organics sells sprouted flours now and am anxious to try out you recipes using the sprouted flours as they are healthier and make it easier on one’s digestive system.

    Reply
  16. Cindy

    June 9, 2014 at 10:24 am

    Just pre-ordered your book! So looking forward to it. I really enjoy your recipes, the pictures and your website.
    Thank you for all the time and effort you put in helping people like me!!!
    Lots of love
    Cindy from Antwerp, Belgium

    Reply
    • Cara

      June 11, 2014 at 7:56 am

      Thank you SO MUCH Cindy! You are so awesome for all the support–I appreciate it from the bottom of my heart! xo

      Reply
  17. Jenni

    April 11, 2014 at 2:35 pm

    Just pre ordered my Ebook Cara… Can’t wait until August!!!

    Reply
  18. Lou

    April 5, 2014 at 4:40 pm

    Ordering my birthday is 2 days after!

    Reply
  19. Michele coombes

    March 31, 2014 at 3:50 pm

    Can I get your book as an ebook on amazon please- I buy most books that way now

    Reply
    • Cara

      April 1, 2014 at 8:27 am

      Hi Michele 🙂 When you click on the preorder, they give a digital and hard cover option I believe so you are set! xo

      Reply
  20. Vivian Cutler

    March 23, 2014 at 9:39 am

    I ordered it!!! Love it!!! Beautiful!!! Love and Hugs, Viv

    Reply
  21. Vivian Cutler

    March 23, 2014 at 9:38 am

    I ordered it!!! Love it!!!! Beautiful!!!! Can’t wait! Love and Hugs, Viv

    Reply
  22. Vivian Cutler

    March 23, 2014 at 9:37 am

    I ordered your Beautiful Book!!! Love it!!!! Love and Hugs, Viv

    Reply
  23. Debbie Sakamoto

    March 21, 2014 at 9:21 pm

    My book is pre-ordered. Waiting on August!

    Reply
  24. Melissa

    March 5, 2014 at 9:00 pm

    just pre-ordered!! Hurry up fall!! This will be great getting through another cold Montana winter 🙂 Thanks Cara!! Many blessings to you

    Reply
    • Cara

      March 6, 2014 at 10:41 am

      YAY!! Thank you, thank you, thank you Melissa! xo

      Reply
  25. Vicky

    February 11, 2014 at 9:23 am

    I can’t wait to buy your book and start baking these goodies! Those fudge striped cookies look especially amazing..I added it to my wish list a couple of weeks ago. Congratulations in advance I know it will be as amazing as your blog!

    Reply
    • Cara

      February 12, 2014 at 10:27 am

      You are I share a similar brain–the cookie section is my favorite of all 🙂 Thank you so much for this comment, Vicky…and most of all for your support. Means the world to me! xo

      Reply
  26. Caitlin

    February 10, 2014 at 11:07 am

    for some reason i JUST stumbled on this post! i love that your laid all the chapters out and with pictures! everything is stunning and looks SO GOOD. i cannot wait for your cookbook, girl! you’re totally gonna rock it.

    Reply
  27. Rosanna

    February 9, 2014 at 11:49 am

    I’m so excited for your book that without knowing I was trying to buy it a second time! As I was trying to complete my order, the B&N website told me that I already owned it..! Can’t wait to get a hold of your book! 😉

    Reply
  28. RACHEL

    January 31, 2014 at 12:32 pm

    OMG IM FREAKING OUT!!!!! I AM SOOO PROUD OF YOU. YOU ARE AMAZING! LOVE LOVE LOVE YOU!

    Reply
    • Cara

      February 6, 2014 at 12:41 pm

      EEEEEEEEE! Can you believe it???? Just over a year ago, I was wondering what the hell was becoming of my life. ha! Thank you friend–I love you too! xo

      Reply
  29. Denise

    January 25, 2014 at 6:52 am

    Cara,
    I’m interested in your book, since I have a million food allergies and need to avoid dairy, egg and wheat, but I also am allergic to coconut and corn. Can you tell me whether you’ve used a lot of coconut oil, corn flour, corn syrup or corn starch in your recipes?

    Thanks for any help you can give me, Amazon didn’t have a preview thingy yet.

    Denise

    Reply
    • Cara

      January 25, 2014 at 8:13 am

      Hi Denise! I do have some recipes that ask for coconut milk however it can easily be replaced with any non-dairy milk of choice. I sometimes enjoy baking with coconut because of its higher fat content which benefits gf/vegan baking. It’s not imperative however. I have 1 (out of 100) cornmeal recipes, 1 recipe that asks for corn syrup (caramel) but you can use maple syrup or even my raw date caramel sauce instead, and I use an “egg” wash in some of my recipes that is basically cornstarch and water but you can easily use arrowroot powder, tapioca or potato starch. I think this book just might be right up your alley! I hope this helps. Let me know if you have any more questions. Much love, Cara xo

      Reply
      • Denise

        January 26, 2014 at 7:31 am

        Thanks Cara, I’ll check it out!

        Reply
  30. Kat

    January 22, 2014 at 10:54 pm

    OMG – I’m sooo excited for this!!! Congratulations, Cara! I am already inspired and can’t wait to see more! 🙂

    Reply
    • Cara

      February 6, 2014 at 12:40 pm

      Thank you Kat! I am so excited for the book as well, but even more excited about our partnership!! xo

      Reply
  31. Chef Amber Shea

    January 22, 2014 at 6:05 pm

    I know I’ve told you already, but I am seriously.so.excited for you! I can’t wait to see the book.

    Reply
    • Cara

      February 6, 2014 at 12:40 pm

      Coming from you, it always makes me happy. Thank you for being such a great support to me, Amber! xo

      Reply
  32. Richa

    January 22, 2014 at 5:42 pm

    great going Cara! i am so excited!

    Reply
    • Cara

      February 6, 2014 at 12:39 pm

      Me too, Richa–it’s insanity! Next stop–YOUR cookbook 🙂 Cannot wait for it. xo

      Reply
  33. Sherrie | With Food + Love

    January 22, 2014 at 5:37 pm

    Cara,

    As one of my favorite bloggers, I am seriously so proud of you. You really are the bombdotcom. This book rules and I will recommend it to everyone I know.

    XO SHERRIE

    Reply
    • Cara

      February 6, 2014 at 12:39 pm

      Get out, for saying that! Seriously, you are the best–thank you for all the love and support Sherrie. So happy to have met you in this journey! xo

      Reply
  34. sarah@thesweetlife

    January 22, 2014 at 4:59 pm

    Looks beautiful, Cara! I’m so impressed and very excited for you!

    Reply
    • Cara

      January 22, 2014 at 5:02 pm

      Thank you SO MUCH Sarah!!! I’m super excited about it and it just gets me all happy and mushy inside when I see that others are as well 😉 xo

      Reply
  35. Kindra

    May 10, 2014 at 1:16 pm

    Cara, I just found you! Have been extremely frustrated by my new egg, dairy, nut, banana, +++ allergies and advised to go GF as well as free from cross-reactives (soy, corn etc.) Have tried breads/muffins using egg sub’s [flax + water / EnerG] with limited success. Thanks so much for writing this book! ‘Til it arrives your online recipes, in season organic produce & the various GF porridges I concoct should keep me sane. 😀

    Reply
  36. Linda

    October 26, 2014 at 3:46 pm

    Is there any chance the measurements will be in weights also? I find this to be so much more reliable. thanks, Linda

    Reply
  37. Cara

    October 27, 2014 at 7:13 am

    Hi Linda, The book is in both metric system as well cups, tablespoons, etc. 🙂

    Reply

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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