Click to watch my VLOG on my favorite Vegan and Gluten Free Baking Staples above or feel free to read the transcript below instead!
Transcript:
Note: The following is the output of transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate due to inaudible passages or transcription errors. It is posted as an aid, but should not be treated as an authoritative record.
Hi Beauties! I have noticed in my Beauty Detox Foods Facebook Group, that some of you have been wondering what I like to use when I am doing vegan and gluten free baking. I’ve found that the key to successful vegan baking and gluten free baking lies in the ingredients. Here are a few of my favorite vegan and gluten free staples I’ve come to rely on when I find time to be in the kitchen actually bake!
Vegan and Gluten Free Baking – Flowers
I’ve found that one of my favorite ways to use gluten free flowers, is actually to combine them together. So I try to always have a mix of baking flowers on hand. I usually blend 3 or 4 of my favorite gluten free flowers together and have them ready to go.
The list below is all great to use while doing gluten free baking. If you are looking for a good brand I recommend checking out Bob’s Red Mill!
- Brown rice flour
- Millet flour
- Coconut flour
- Sorghum flour
- Chickpea flour
When I am making more of a sticky style dish, say like pancakes for Lil Bub, I like to use organic chickpea flour, because it helps the pancakes stay together nicely. And Lil Bub loves it!
Vegan and Gluten Free Baking – Binders
When doing any gluten free baking, its common to have to use a binder to help everything stay together. I have a few different sources that I like to use.
- Tapioca starch
Tapioca starch is derived from the cassava plant, which is native to South America. It works as a great binder in gluten free baking and helps to improve the texture of baked goods. Did you know that tapioca flour and tapioca starch are the same things?
- Arrowroot starch
Arrowroot starch comes from the arrowroot plant, Maranta arundinacea, which is also native to South America. It makes an excellent thickener in soups and stews and works wonderfully for any gluten free baking needs.
- Guar Gum
Guar gum comes from the endosperm of the guar plant seed, which is native to East India. Guar gum is also used as a thickener in soups and stews. You only need to use a little of this because it goes a long way!
Vegan and Gluten Baking – Egg Replacer
Throughout my book, Beauty Detox Power, you can see that I used to use Ener-G egg replacer in my baked goods recipes. I like this brand a lot because it is gluten free, dairy free, soy free, yeast free, cholesterol free, tree-nut free & peanut free. It is mostly made up of plant-based tapioca starch and potato starch. It lasts forever as a little goes a long way!Â
Nowadays, I actually tend to opt out of using an egg replacer. Instead, I’ve found that if I use binders or flowers that stick well together, (like chickpea flower mentioned above), then the egg replacer isn’t needed at all!
Vegan and Gluten Free Baking –Â Sweeteners
There is a variety of different sweeteners on the market. And if you’ve been listening to my videos for a while you may have heard me talk about why I opt out of using some sweeteners, like agave. Luckily for us, there are some wonderful alternatives for us!
- Coconut nectar
- Coconut sugar
By far my go-to liquid sweetener is coconut nectar.I also love to use coconut sugar for baking. I substitute coconut sugar in as a 1:1 ratio in place of other sugar so it’s pretty easy to use. These sweeteners have a neutral flavor and they are rich in amino acids and minerals! They are also low in fructose and have little impact on blood sugar levels.
- Stevia
In the past, you’ve likely heard me talk about stevia. I still like to use this from time to time but sometimes I will mix it with coconut sugar to cut the taste. Stevia comes naturally from a plant out of South America and has been used for centuries. It is low on the glycemic index and is calorie free. Only a small amount is needed as it is so sweet! I actually like to mix this with coconut nectar
In Closing
There are many other ingredients out there Beauties, but these are a few that I’ve found to be really helpful when I am doing both vegan and gluten free baking.
I am so excited to hear about your baking adventures. I want you to see that you can have your cake and not be bloated! Just practice playing around in the kitchen until you find your favorite ratios.
If you feel like you have friends and family that you think could benefit from this video, please pass this along to them.
I love you so much Beauties. Please know that I am here for you every step of the way. Feel free to reach out to me anytime and I will be happy to help guide you on your path to vegan and gluten free baking.Â
Lots of love,
Kimberly
