Decadent Gluten-Free Vegan Baking
Hundreds of gluten-free, egg-free, and diary-free baking recipes from bread to muffins and all treats in between.
Available wherever books are sold!
The Guide to Allergen-Free Baking
Learn conversions, substitutions, and how to fix what could go wrong for all of your gluten, egg and dairy-free baking needs.
Purchase now for $25 $14.99!
Question. We are strictly (no exceptions Paleo. Is this book completely Paleo???
It is not.
Hi Cara, Just tried your yeast free bread recipe (loved it!). I now would like to buy one of your cookbooks. Is there much difference between them. Does your Ebook have a lot of new/different information compared with the Decadent Gluten Free Baking Book. Or if I buy the Decadent Gluten Free Baking Book will it also contain the Allergen Free Baking info. I hope I have written this clearly for you.
Many Thanks
Antoinette
Hi Cara,
I recently purchased your book, Decadent Gluten-Free Vegan Baking, and am so thrilled to bake those goodies for my niece who is lactose intolerant. She could finally eat dairy-free cookies, brownies, muffins, cakes, etc that she has been missing out as a child.
Anyway, am having difficulty finding the arrowroot powder. I’ve been looking and asking around for sometime now but unfortunately I haven’t found it.
In this regard, which of the three (3) other light flours mentioned in your book would you recommend as a replacement for arrowroot powder. What would also be the weight measurement to complete your all-purpose blend.
Your response would be greatly appreciated.
Either potato starch, tapioca flour, or even cornstarch are good replacements, really. As for the weight measurements, I don’t have that, sorry!
I just bought your book – Decadent Gluten-free vegan baking. So excited!
I am making the Grandma’s Chocolate Chip Cookies using Cara’s all purpose blend and they spread out very,very thin, did not hold a thick cookie shape at all. I am new to vegan and gluten free baking, but I followed the recipe exactly.
Any suggestions?
The same thing happened to me. I had to add a lot more flour mix until the consistency thickened up enough. Always listen to your mother and do a test cookie! 🙂
I have just made that Chocolate Chip Cookies. It’s testy😍😍
I had the same issue. Very frustrating! The mess it made tasted good, but it would be great if the recipe actually created the cookies anticipated. Cara, is there something you can alter in the recipe so the results are reproducible for others? It would be greatly appreciated.
See this recipe, Judy! Sorry for that <3
https://www.forkandbeans.com/2014/09/19/salted-caramel-chocolate-chip-cookies/
Try this recipe: https://www.forkandbeans.com/2014/09/19/salted-caramel-chocolate-chip-cookies/
Hi Cara, I just love your book and was trying out your stone ground corn bread to have with my homemade chicken noodle soup. I was a bit confused with the recipe as you did not specify as to what to do with the 4 tbsp of vegan butter. Was I supposed to melt it and add to the other wet ingredients or was that the drowning butter I am supposed to drown my corn bread in?! The recipe seemed incomplete. Thanks
The melted butter is under the “Wet Ingredients” list so in the instructions when it says mix the wet ingredients with the dry ingredients, that is when you mix the melted butter. As for the “drown in butter” part, that simply means add lots of butter to each slice after it’s baked (if that is how you like to eat it) <3
I have been using your decadent gluten free vegan baking book and love the recipes. The nutrition information would really help in keeping to my high protein low carb diet.
Dear Cara,
I just bought your cookbook in one of the coolest bookstores – it stood out as the best for my interest in baking gluten- and egg- and dairy-free! One main question about the flour blends: Do you only add the guar or xantham gums when the recipe says to, or should you follow your advice on p. 171 and add a gum to overall recipe, “especially for your high-rise recipes”? For example, the cinnamon raisin loaf doesn’t specify adding a gum. Second question: I can’t eat chia seeds. I am going to use flax in place of chia for all your recipes. Any advice beyond what you wrote in your book? Thank you for your hard work and dedication to the community of special dietary restrictions. I am very excited to begin trying your amazing recipes!
Hi Kacee! Thank you so much for buying my cookbook, what an honor. I hope it brings you tons of gluten, egg, and dairy free love in the kitchen 🙂 As for your questions, add the xanthan gum only when the recipe says to. Sometimes you just don’t need it but it won’t really hurt if you always add it (unless your tummy has a hard time processing it). As for the cinnamon loaf, the reason it does so well without a gum is because of the type of flour used. The oats tend to mimic gluten better than any other gluten free flour so it already has great binding abilities. About the chia seeds, just use flax seeds, yes! That will work just fine. Wishing you tons of success and feel free to browse the Baking 101 posts in the recipe section for more fun stuff. It’s all about experimentation so go have so fun in the kitchen 😉 xoxo
You must come out with book of your googlie eye creates! My 2 year old and I just spent a ridiculous amount of time looking at all of your recipes and Instagram pictures!! He was giggling like crazy. I am so excited to make some of these creatures for him :)!!!
Love it all and we aren’t even vegan!!
Keep up the silly, beautiful work!!
Ashley
You are seriously so kind for saying that, Thank you so much Ashley! And who knows…you just might find a googly eye book out sometime in the future 😉 xo
I just got your new book and I love please tell me you will have it in hard copy also. I love books and would also love to have this one also.
Judy
Wow Cara you have out done yourself. This looks amazing. I love your first book and use it often. I bring your cheesecake to every function.