This is our version of the no-knead “life-changing loaf of bread” recipe, which is the best gluten-free vegan bread recipe if you love dark chewy whole grain seeded bread, like German brown bread (Vollkornbrot) or the Mestemacher brands of bread. It is wonderful on its own, and exquisite dressed up with some vegan cheese, nut butter, or jam. And it’s oh-so-healthful, nutritious and good for you. And, it’s very easy to customize and make your own. So while we think that ours is the best version, feel free to switch out the sliced almonds for some other nut, to change out some of the sunflower seeds for other seeds, etc..

This is seriously the best ever 2-ingredient vegan gluten-free flatbread recipe. It also happens to be the best ever 2-ingredient gluten-free vegan thin pizza crust recipe! It’s two, two, two recipes in one! This recipe is so easy, all you need is almond flour and quick-cooking oats. Ok, you also need water, so we guess that technically there are three ingredients, if you count the water as an ingredient. Then, once its cooked, you can either use it as a flatbread (we most recently topped it with homemade pistachio butter, which was out of this world!) or a thin-style pizza crust (see picture).

Even though the Just company doesn’t recommend it, you can freeze Just Egg just fine (see what we did there?), and neither you nor the Just Egg will suffer any ill effects. Now, to be clear, we are talking about bottles of Just Egg, the kind that you find in the refrigerated section of the grocery store. Just Egg does also put out a frozen, precooked product, called Just Egg Folded, that you pop in the toaster and then put on a sandwich; that’s not what we are talking about here – we’re talking about the original, liquid Just Egg.

If you, like we, love Indian food, and like to eat Indian food at home, you are probably either making your own gluten-free vegan naan at home or, like us, have been looking for a recipe or source for vegan gluten-free naan.

We recently received a small bag filled to overflowing with jalapenos. This presented us with a conundrum — how do you make use of a pile of jalapenos before they go bad?

Muffins are so great as a breakfast or snack! We love them so much, but have a hard time locating the vegan, gluten-free variety in our favorite coffee shops.

If you’re tired of steamed asparagus, but still want to experience both the flavor and nutritional benefits of this vegetable, try our creamy asparagus soup!

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 may have berries left over. What to do with them? Of course, you can also buy fresh cranberries specifically to make this wonderful applesauce cranberry bread!

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…