I often like to attack vegan recipe challenges with gusto, spearing my spatula into the air while whisking a flax egg like a crazy person. However, as much as I like to consider myself a fearless vegan baker, there is one type of baking that makes me shake in my boots: Gluten-free baking.
I was recently asked to participate in a gluten-free and vegan recipe challenge with a group of bloggers, organized by Marly. The challenge is to create a gluten-free, vegan baked good, which will be appearing on our blogs on June 30th.
Fear set in.
Questions began to swirl through my mind.
Vegan…and gluten-free?…ahhhh! Would my oven burst into flames protesting the task? Would my husband disown me if I brought home one more ingredient from the grocery store?
Naturally, I hit reply and said I would love to participate. There would be no shaking in my apron allowed!
Given that the deadline is June 30th, I thought I would use the next few weeks to ‘get my toes wet’ with gluten-free baking. The recipe that I agreed to make for the challenge is a muffin recipe, but I decided to start with a cookie because it was ‘fail-proof’.
I think you know where this is going…heh.
I picked up Bob’s Red Mill All-purpose GF flour from the Superstore. I already had some Xanthan Gum, which has been collecting dust in my cupboard for about 2 years (it was originally purchased at Bulk Barn).
I was now armed to make GF and vegan baking magic happen! whohoo.
Mistake #1: Assuming that I could play around with a gluten-free and vegan chocolate chip cookie recipe….
Recipe called for too much oil.
Less oil, more applesauce, duh.
Too much sugar.
Less sugar, more…something, duh.
Uh oh, the batter is too wet.
More GF flour, duh.
As you can see, I’m a scientist in the kitchen.
Well, it wasn’t pretty. The batter- for lack of a better description- was like the coating on a worm. Glossy, and elastic. Not cool.
Mistake #2: I figured the oven could fix mistake #1.
The timer started to beep and I ran into the kitchen with nervous anticipation. I opened the door and saw a sight that no cookie lover should ever witness…
Mushy & puffy chocolate chip cookies that even Eric refused to touch. And this is coming from a man who would probably eat worms if they were covered in chocolate. I wouldn’t even go as far to say that they were ‘cake-like’ or ‘muffin-like’; they did not deserve such accolades.
‘Puffy cookie mush’ is all I can tell you.
And what the heck is going on with the cookie on the right? It looks like it exploded chocolate chips!
Alas, it might take me a few days to work up my GF and vegan baking courage again!
Fortunately, there’s always a vegan recipe that never lets me down. Ok, that was a lie.
It rarely lets me down…
That would be the Green Monster of course. A delight to the taste buds. A thank-you to the body. A reason why you should always check your teeth and green moustache before going out in public!
I knew today was going to be a hot one, so I set out for a 4-mile run just after sunrise. Before leaving for a morning run, I typically have 1/2 a banana for a bit of fuel. After the run, I did a sweaty 7-minute Whittle My Middle session (KILLER!) and then I made breakfast- a Cherry Banana Green Monster made up of 1 cup non-dairy milk, 1/2 cup frozen cherries, 1 frozen banana, 2 handfuls spinach, protein powder, and 1 tbsp chia seeds.
Perfecto!
Lately, I’ve been adding Nature’s Path Kamut puff cereal for fun. This is the good kind of puff. Those cookies were not.
[FYI- My Chilled No Bake Double Chocolate Torte is vegan and gluten-free if you are looking for a successful GF + vegan dessert recipe.]
Now, this whole challenge has me curious- do I have many gluten-free readers out there?
Have you ever tried gluten-free baking? Do you have any tips for me?
I have about 20 days to get my act together…or bust!
Gluten free, vegan baking really can be quite the challenge, but if anyone can do it well…I know it’ll be you!
What a fun challenge! I have total confidence in you ;)
You have GOT to try some of Elena’s Pantry gluten-free recipes: http://www.elanaspantry.com She uses almond flour which I find gives a really moist and “buttery” taste to cookies. I’m not GF, but I looove her baking recipes. They have so many good ingredients, you almost feel like you’re eating health food but yet they taste like indulgent treats.
These are my favorite cookie recipes:
http://www.elanaspantry.com/chocolate-chip-cookies/
http://www.elanaspantry.com/cranberry-walnut-chocolate-chip-cookies/
I’m a gluten free reader! I haven’t had much experience in the baking department yet, so I can’t help you out with any of those tips. Sorry. I can’t wait to see what you come up with though! I love trying your recipes.
Even though the cookies were a flop, the pictures still look yummy. I have not dabbled in gluten free baking so im no help, but im sure you will come up with another amazing creation like you always do and ace it. Just remember how amazing your recipes were for project food blog!
It has been said before, but definitely stay away from Bob’s Red Mill AP mix for sweets, way too bitter with the bean flours in it. A mix of flours is key and I really like sorghum. I bet using some gluten free oat flour for making your muffin recipe would be good. This definitely isn’t an easy task, so keep your chin up. Also, someone did mention starting with something other than cookies – I would recommend this as well. I am thinking (if you keep experimenting) that you may end up with different flour mix ratios for bread/cake like recipes and cookies. Good Luck!
yes, I’ve been GF for almost a year and baking still scares me. I started just buying the betty crocker mixes which were awesome! Then I tried baking with beans, coconut flour, and I finally bought my first all purpose GF flour the other day and hope to put it to use soon. I’m slowly getting the hang of it and when all else fails and I’m in a serious need for cookies I just do the classic 3 ingredient PB cookies (PB, eggs, sugar) which never ever fail!
I am vegan and gluten-free! I have a hard time with baking when I “wing it”. I find that certain recipes work with the Bob’s GF all purpose swap out and some don’t. Honestly Bob’s mix is a way to not break the bank because buying your own flours and combining can be pricey. ALthough iherb does have good prices on GF flours.
So far all the cookies from Vegan Cookies Take Over Your Cookie Jar have worked with Bob’s mix. No xanthan needed. There’s also a gluten-free cupcake in the cupcake book. I did make one of your blondie recipes with that mix and it was a little crumblier probably but good tasting. Gluten-free baked goods do taste a little different. I find I also have to stick to the recipe and not experiment too much with them at least the first round.
There is a whole awesome website dedicated to being xgfx (vegan and gluten-free). Here’s the link: http://xgfx.org/
I’ve only tried out two recipes – but I recommend Elana Amsterdam’s coconut flour cupcake cookbook that came out this spring. Success! Yummmmy.
I have to admit those ‘failed’ cookies look pretty good to me! :) If you fancy mailing over any test attempts please feel free! ;) Good luck with the challenge Angela! I’m sure you’l come up with something fab!
I am starting to dabble in buying gluten free because I find that I feel better eating that way. Especially when it comes to pasta… I swear by brown rice pasta now… mmmm or kamut (for the extra protein!) <– although I don't know if kamut is GF?
Good luck on fine-tuning your skills and congrats on trying something outside of your comfort zone!
I have been baking lguten free out of necessity for the last 1 1/2 years. I am only now beginning to get the hang of it. But I had to give up on the vegan part and I use eggs.
My advice is to not invest too much time or money! ;) Good luck!!
I have made one gluten free thing in my life, but like you I am curious and intrigued by the GF lifestyle.
I use buckwheat and oat flour to make gf pancakes for my sister. It works really well and it’s super inexpensive if you grind your own flour! :)
I dabble with gluten baking. Isa and Terry’s Vegan Cookies take over your Cookie Jar has its own recipe for gluten-free mix which can be used to replace the flour mix in any of their recipes (and any others, I presume) 1:1. I compared a sample recipe of theirs doing a gluten-free and gluten-ful version and they were both very good (although I preferred the gluten-ful one.)
Also, making a cookie that’s not as dough-y but more oat-y with a bit of flour makes for a good gluten-free cookie, too.
I think you will have a lot of fun with this challenge.
GF dough etc tends to be wetter than regular batter. The idea is NOT too add any more flour – even if you think you should – as this will make the dough really dry / unpalatable.
haha, welcome to the world of gluten free baking! Although, gf and vegan is just crazy… good luck, and come up with something delicious!
Good on you for challenging yourself! Be brave as you always are.
Elana’s Pantry has the best gluten free recipes I’ve ever found!!
www.elanaspantry.com
P.S. green smoothies w/ crunchy add-ins > green smoothies
I am vegan and I have no choice but to be gluten free. At first it can be intimidating but after enough practice, you’ll figure out the best flour combos. I agree with a lot of the previous comments. Bob’s red mill all purpose mix isn’t the best, but they also make individual kinds of flour, which are great for mixing. My favorite flours that I use are garbanzo bean flour, garbanzo/fava flour, buckwheat flour, coconut flour and nut flours. I also use certain flours for breads and others for cookies, etc. They don’t all work the same as regular all purpose flour does. And in my opinion I hate xanthan gum and only use it if its really necessary. If you do use it, then use it sparingly, otherwise you’ll have rubbery baked goods……….LOL
As for Erin Mckenna’s (Babycakes) recipes they are awesome. I live in LA (we have one here) and had her doughnuts and cupcakes for the first time last week. They were sinfully delicious!!!!! I was looking for a gluten free and vegan wedding cake for my wedding in August. So they are making my wedding cake:)
Good luck with you challenge:) I’m sure you’ll make something fantastic:)
I’ve finally got a great gluten free pizza crust and pastry dough figured out at the restaurant where I’m sous chef – will be happy to share recipes! email me!