Vegans Say What: Tips on Gluten-free Vegan Baking

My first gluten-free cake success! Meyer Lemon and Walnut, with Lemon Butter Cream, and White Chocolate Walnut Glaze

My first gluten-free cake success! Meyer Lemon and Walnut, with Lemon Butter Cream, and White Chocolate Walnut Glaze

I recently asked this question on my Facebook page and received quite a few responses. I would love to hear your tips and I still would love to know why some consider xanthan gum bad?

Experienced Gluten-Free bakers: Do you have any tips you can offer the rest of us? What do you find is the biggest challenge?

Facebook responses:

  • Princess I will post a pic of what I call my cheater sheet for gluten free and the measurements for substituting
  • Billy My biggest challenge is making my friends believe me that what they’re eating and LOVING is gluten free.
  • Lori:  Victoria  …bet you got tips! you linked me to great stuff
  • Victoria Follow directions to the t. GF baking goes wonky in a heartbeat if you don’t. Focus on eating fresh whole foods and quietly say goodbye to baked goods.
  • Tiffany  My main challenge in the beginning was cutting the bad ingredients like xanthan gum. We found that 1/2part ground chia and 1/2 part ground flax does quite well.
  • Don’t Fear The Vegan Tiffany, could you explain to us newbies why xanthan gum is bad? I wonder if in my thin mints, since I used chia if I could simply eliminate it?
  • Victoria I agree with Tiffany. It might be gluten free but white rice flour or gmo corn meal are NOT good alternatives. You definitely need a blend of several types of flour for the best consistency and never underestimate the beauty of almond flour !!! Google Living Without magazine- they had an article a while back on blends and which blend is best for what final product (cookies vs cupcakes for instance.)
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