Fork and Beans

Making food fun for the family

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 :

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

Reader Interactions

Comments

  1. 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

    • 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. 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

      • 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

  5. 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. 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

    • 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. 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

    • 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

  9. 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

  10. 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

    • 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. 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

    • 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

  14. 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

    • 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. 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. 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

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

      Reply

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

      Reply

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

    Reply

  25. 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

    • 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. 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. 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

    • 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. 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

    • 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

    • 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

    • 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. 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

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