You might have some fresh cranberries left over from your Thanksgiving feast. We still had half a bag in the refrigerator, as usual, but this year we decided to do something about our predicament.

Dinner rolls are great with just about any evening meal. When they’re vegan, gluten-free, and flavored with dill and garlic, they’re especially delicious!

You’re going to love these muffins! They’re perfect for October, or for any time, really. You know it’s not really fall unless you eat something that has pumpkin in it!

This vegan, gluten-free biscuit recipe yields actual legit biscuits! Slather them with butter or butter and jam, or cover them with gravy!

This is the best, cleanest, homemade gluten-free all purpose flour recipe that we have found! It has no potato starch, and is easy to make!

This vegan, gluten-free, no-roll pie crust is perfect for both sweet and savory pies, and requires no rolling with a rolling pin!

Delicious gluten-free vegan Farinta, also known as Socca, Cecina, Torta di Ceci, Fainè, and Fainá, is made from chickpea flour and baked in the oven!

Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.

Morning glory muffins have been a favorite of ours for many years. This recipe utilizes your favorite vegan and gluten-free ingredients!

Sometimes, when you crave something sweet, nothing but chocolate will do. It’s rich and decadent, lifts your spirits, and has a seductive flavor that can’t be beat. You can almost believe these vegan, gluten-free muffins are actually healthy. They’re much better for you than the store-bought variety, at least. This recipe features coconut sugar and maple syrup and utilizes either gluten-free rice or oat flour.

Nothing is more festive than cranberries, yet we often don’t use these tart little fruits for anything except sauce. (We’re going to assume that you eschew canned cranberries entirely. If not, we don’t want to know about it). When you finish making your own sauce from scratch, you often have a lot of berries left over. What to do?
After Thanksgiving ended, we found ourselves in such a predicament. Fortunately, we discovered this recipe, and it saved the day. The addition of applesauce adds sweetness, moisture and density.

Some folks persist in thinking that folks who follow a vegan, gluten-free diet eat nothing but nuts and seeds. If you have a friend or relative who harbors this belief, slice a couple of pieces of banana bread from this rich, moist loaf and place them in front of her/him….

Now that pumpkin spice season is officially here, you might be feeling great despair, thinking you won’t be able to partake of any delicious goodies. Fear not, because when you try these amazing vegan, gluten-free muffins, you’ll wonder why you put up with the conventional kind for as long as…

This is a variation on our favourite fast and easy dehydrator crackers. It is just as fast and easy, but different enough to deserve it’s own recipe page.

This recipe is so easy that it is truly the best and only raw flax seed cracker recipe you will ever need. And it is so very versatile!

One of the things that people have to give up when they go gluten free, about which they are saddest, is croutons. It’s especially hard if they are also vegan, because salads are a go-to favorite of vegans. Croutons add a delicious crunch and burst of flavor to a salad and they are often sorely missed when they have to disappear.

The great thing about most Mexican dishes is that they are gluten-free by accident. Because so much Mexican cooking uses corn, instead of flour, all you really need to do to make a Mexican dish edible is to use vegan products such as vegan sour cream, refried beans and your favorite vegan cheese.

With today being the first Sunday of National Celiac Awareness Month, and the first Sunday that we have published a post, we thought it would be appropriate to include a dish for breakfast or brunch! Sunday breakfasts and brunches are among our favorite meals, and nothing welcomes a new Sunday like the smell of delicious baking muffins, wafting through the house.

These gluten-free vegan pumpkin carrot muffins are crazy-good! The love children of pumpkin bread and carrot cake, you won’t be able to eat just one, and neither will anybody else whom you let taste them! They are pretty moist in the middle; to make them more cake-like, bake them a bit longer, in a slightly slower oven.