Vegan Gluten-Free Recipes
If you can’t have gluten and are also eating plant-based, it can be tricky to find good and healthy vegan gluten-free recipes.
Luckily, you’ll find that cooking and baking vegan gluten-free recipes is easier than you think! All you have to do is follow my simple recipes and you’ll make yourself a delicious breakfast, snack, lunch, dinner, or dessert.
What Are Vegan Gluten-Free Recipe?
Vegan Gluten-Free recipes are all these recipes that combine two rather restrictive diets: gluten-free diet and vegan diet.
As a result, these recipe exclude all the food containing the following ingredients:
- Wheat and its derivatives: Flour, classic bread, some soy sauce, breading, spelt, pasta, couscous, classic pizzas, classic pastries, croutons, classic pancakes and crepes, wheat cereals, etc. People on a gluten-free diet replace flour with gluten-free alternatives.
- Meat: People on a plant-based diet don’t eat any meat. Vegans get their protein from beans, legumes, and nuts.
- Animal Milk: cow milk, sheep milk, goat milk, etc. They replace it with almond milk, coconut milk, cashew milk, etc. Milk-based products are also excluded, such as cheese, butter, cream, whipped cream, etc.
- And all other animal-based or animal-produced ingredients.
While it might sound restrictive, there are still hundreds of delicious recipes you can make.
You just have to follow well-tested recipes, because very often gluten-free baking recipes use many eggs to make gluten-free flour hold, which is not possible on a vegan diet.
Ingredients You Can Use
While there are a number of ingredients excluded by a vegan gluten-free diet, you can use many others such as:
- Rice: Classic rice, rice flour, etc.
- Chickpeas: Canned chickpeas, hummus, brine, chickpea flour, etc.
- Quinoa and other grains
- Spices: like garlic, chili, black pepper, cinnamon, cumin, etc.
- Soya: Edamame, tofu, soy milk, tempeh, etc.
- Veggies: all of them, from zucchini to carrots, eggplant, bell pepper, peas, etc.
- Herbs: parsley, cilantro, etc.
- Certified gluten-free oats and oat flour
Our 40+ Favorite Vegan Gluten-Free Recipes
The 40+ gluten-free vegan recipes below are our absolute favorite ones to make whether you are just starting a vegan and gluten-free diet or even if you are a seasoned cook used to making such recipes.
We’re sure that you will love them!
Frequently Asked Questions
Making vegan gluten-free recipes is definitely more difficult, but it’s far from impossible!
All you need is detailed recipes to show you how to use gluten-free flour without needing eggs.
You can eat many recipes on a vegan and gluten-free diet! From brownies to bread, tortillas and cookies, there are many recipes you can follow to accommodate your diet.
40+ Vegan Gluten-Free Recipes
- 1 ⅓ cup Almond Flour
- 2 tablespoons Coconut Flour
- ¼ cup Crystal Sweetener
- ¼ teaspoon Baking Powder
- ¼ teaspoon Xanthan Gum
- ¼ cup Unsweetened Almond Milk
- ¼ cup Coconut Oil
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract optional
- ¼ cup Sugar-free Dark Chocolate Chips
- Preheat oven to 350°F (180°C). Line a cookie tray with parchment paper. Set aside.
- In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, erythritol, baking powder, and xanthan gum.
- Make a well in the center of the dry ingredients and add melted coconut oil, unsweetened almond milk, vanilla extract, and almond extract.
- Stir and combine until it forms a cookie dough, then stir in chocolate chips until evenly incorporated
- Roll dough into 8 cookie balls between your hands. One ball is about 2 oz/50g each.
- Place each cookie ball on the baking sheet leaving a thumb-size space between each ball. The cookies won't expand in the oven, so you don't have to leave a big space between them.
- Press the balls slightly with your hand palm to flatten cookies. Don't flatten too much, or the sides will form cracks, and they won't be as soft and moist. Keep the center thicker than the sides for a chewy cookie in the middle and crispy sides
- Bake for 15-18 minutes or until golden on sides and slightly brown on top, not white.
- Remove the cookie tray from the oven and cool down on the tray for 5 minutes before transferring on the rack to cool down to room temperature – about 1 hour
- Store the cookies in an airtight container for up to 7 days in the pantry or the fridge. You can also freeze your vegan keto cookies in a sealed container and thaw 3 hours before
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Category:Recipe Round Up
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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