Baking can be pretty frustrating when you are omitting not only binders like eggs, and fats like butter, but also gluten which offers structure and balance to your baked goods. But, having gained some impecable vegan skillz over the last year and a half, I have found ways to handle the seemingly unavoidable disaster that would ensue from these missing links. Lucky for me, my favorite baked good- cornbread- is just as good without any of these things.
I made the Mole Skillet Pie from V-con, using brown rice flour for wheat flour, and blue cornmeal. It looks a little dry on top, but the mole sauce, and all the sour cream you will put on top moistens it right up.
Shown with yummy fried plantains in the background, and Joanna's homemade sour cream. Yummm!
Next, I tried attempting my second favorite baked treat-sweet bread. I made zucchini banana bread, following the banana bread recipe from Gluten Free Goddess. I used Arrowhead Mills All-purpose GF mix, and subbed much of the oil for applesauce. I also didn't have any xanathan, and used cornstarch instead of arrowroot, and raisins for chocolate chips. The result was, well...
..a bit of a crumble mess, but still edible and pretty fantastic with dabs of whipped earth balance. I ate my pieces with sweet tangerines from the farmers market, and a fork to make it easier to get from the plate to my mouth.
We were jonesin' for pizza during the week, and I had a bag of Pamela's GF Bread mix in the pantry. I was going to make a loaf of a bread for sammiches, but decided against it when I saw how simple the pizza crust recipe looked. It made enough for two crusts, but I decided to take one half and turn it into a foccacia.
Patted the dough out, poked around with my fingers, and sprinkled on some olive oil, garlic, salt, and dried herbs before baking.
The pizza, spread with pesto and tomato sauce, topped with sun-dried tomatoes and ricotta from V-con.
Both were so fantastic. We couldn't keep our hands off the focaccia while waiting for the pizzas to bake. I will definately be using Pamela's mix again, even if I go back to eating gluten. (*Disclaimer: the mix does contain honey.)