Best Gluten-Free Vegan Bread EVER!!

I’ve been away from this blog for a long time.  After I was in a car accident in January 2013, I had whiplash, headaches, and dizziness that was aggravated by using the computer . . . so I cut back.  I kept track of my allergen-free cooking in a handwritten journal (and will try to find time to go back and post a few of those recipes).  Today I made a loaf of bread that turned out so great I just had to share the recipe!

GF Vegan Bread


Lucinda’s Best Yet Gluten-Free, Dairy-Free, Egg-Free Bread

baked on October 4, 2013

Now that the summer is over and the house is rather chilly (haven’t turned on the heat yet), it’s time to start baking again.  After several dismal failures in the GF bread department last Spring, I gave up.  Most days I have a chef salad for lunch, so I don’t need bread for a sandwich.  But tomorrow I’m going somewhere and need to take a sack lunch . . . so a sandwich would be convenient.  I decided to combine the best aspects of several recipes and try again.  It turned out GREAT!!


  • 3-1/2 cups GF flours (the combination I used is listed here):
  • 1/2 cup arrowroot starch
  • 3/4 cup tapioca starch
  • 3/4 cup teff flour
  • 3/4 cup sorghum flour
  • 3/4 cup Superfine Brown Rice Flour
  • 3 Tablespoons brown sugar (I used organic coconut palm sugar)
  • 1 Tablespoon guar gum
  • 3 Tablespoons ground flax seeds
  • 1 Tablespoon active dry yeast
  • 1 teaspoon granulated sugar (or honey)
  • 3 Tablespoons oil
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1-7/8 cups warm water (105-110°F), divided


  1. Have all ingredients at room temperature. Grease a 9×5″ loaf pan.
  2. In a large mixing bowl, combine the GF flours, brown sugar, and guar gum.
  3. In a small bowl, combine the flax seeds and 1/2 cup warm water.  Stir.  Let sit for 5-10 minutes until it thickens and becomes the consistency of beaten eggs.
  4. In a separate small bowl, dissolve the yeast and 1 tsp sugar in 1/2 cup warm water (105-110°F).  Let sit 5 minutes or until frothy.
  5. Add the yeast mixture and flaxseed mixture to the flours.  Stir.  Add oil and 1/4-1/2 cup warm water.  Stir.  Let sit for 5-10 minutes.  (The mixture may still be rather dry.  That’s okay.  It needs to sit to allow the guar gum to start absorbing liquid and the yeast to start growing before you add the final ingredients.)
  6. Add 1/4-1/2 cup warm water, salt, and baking soda.  Stir.
  7. Add 1-2 Tablespoons more warm water as needed to get the dough to come together.  It will be very thick, but no longer dry. ( I used a total of 1-7/8 cups water, but the amount you need may vary.)
  8. Spoon the dough into the prepared pan.  Smooth with a spatula. Sprinkle with oil, cover, and let rise in a warm place until it almost reaches the top of the pan. (40-60 minutes)
  9. When the loaf is almost risen, preheat the oven to 350°F.  (If the loaf was rising in the oven, remove it to the top of the stove and uncover it.)
  10. Bake for 45-50 minutes or until the internal temperature of the loaf is 200°F.
  11. Cool in pan for 10-15 minutes, then transfer the loaf to a wire rack and cool completely before slicing.


©2013 Lucinda DeWitt


Holiday Cookies

I’ve been baking up a holiday storm full of gluten-free, dairy-free, corn-free, (and a few VEGAN) holiday treats.  Two of the cookie recipes turned out yummy enough to share here (the rest, including my favorite Spritz Cookies, are still “under development”).

The Joyous Ginger Snaps crackle and crunch, just like they should.

The Oatmeal-Craisin Cookies (GF & Vegan) are wholesome and festive.


Joyous Ginger Snaps (gluten-free and dairy-free)

Ginger Snaps

Adapted from Joy of Cooking (1964/1973) by Irma S. Rombauer and Marion Rombauer Becker and Gluten-Free Baking Classics by Annalise Roberts

“Like ‘boughten’ ones in texture, but with a dreamy flavor.” (JoC, p. 602)
Yield: About 4 Dozen, 2-inch Cookies


  • 6 Tablespoons palm oil shortening
  • 2 teaspoons water
  • 1 cup sugar
  • 1-3/4 cups GF Brown Rice Flour Blend
  • 1/4 cup sweet rice flour
  • 1 teaspoon guar gum
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 egg, well-beaten
  • 1/4 cup molasses
  • 1 teaspoon vinegar
  • 2-4 oz. candied ginger pieces, finely chopped
  • granulated sugar


  1. Preheat oven to 325°.
  2. Cream together shortening, sugar, and 2 teaspoons water.
  3. Stir in egg, molasses, and vinegar.
  4. In a separate bowl, whisk together flours, gum, soda, salt, and dry spices.  Gradually add to shortening mixture.  Mix until blended.
  5. Add candied ginger pieces.  Mix until blended.
  6. Form dough into 1/2-inch to 3/4-inch balls.  Roll each ball in granulated sugar and place on greased cookie sheet.
  7. Bake 14-16 minutes in a 325° oven.  Cool on racks.

“As the ball melts down during baking, the cookie develops the characteristic crinkled surface.” (JofC, p. 602)

Note: For those unfamiliar with candied ginger, it looks like this before chopping:
Candied Ginger

GF, Vegan Oatmeal-Craisin Cookies

GF Vegan Oatmeal Craisin Cookies

adapted from Bob’s Red Mill Oatmeal Toffee Cookies (from the GF Rolled Oats bag)

Yield: 30 cookies


  • 1 Tablespoon flax meal and 3 Tablespoons water
  • 1 cup GF Brown Rice Flour Blend
  • 1 teaspoon guar gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 2 teaspoons water
  • 1-1/2 cups GF oats (I used half rolled and half quick-oats)
  • 1 cup craisins


  1. Preheat oven to 350°F.
  2. Combine flax seed and water in a small bowl.  Stir.  Let sit 10 minutes, stirring occasionally.
  3. In a medium bowl, whisk together flour, gum, soda, powder, salt, and spices.
  4. In a large bowl, cream shortening and sugars.
  5. Add flax mix, vanilla, and water.  Beat well.
  6. Add flour mixture.  Mix well.
  7. Stir in oats and craisins (I do this with a wooden spoon rather than the mixer).
  8. On greased (or parchment covered) cookie sheet, place 1 Tablespoon balls of dough spaced 2-3″ apart.  Bake for 18 minutes.  Cool on sheet, then move to rack.

The Gluten-Free Brown Rice Flour Blend I use is:
6 parts Superfine Brown Rice Flour (from Authentic Foods)
2 parts potato starch (not potato flour)
1 part tapioca starch

So, for 3 cups of the blend you would use:
2 cups Superfine Brown Rice Flour
2/3 cup potato starch
1/3 cup tapioca starch

Copyright © 2012 Lucinda DeWitt


GF Vegan Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

adapted from Gluten-Free Baking Classics by Annalise Roberts

Oatmeal Raisin Cookies, gluten-free, vegan

I LOVE Oatmeal Raisin Cookies!  For me, they are the perfect autumn treat—spicy, chewy, yummy.  And ever since I accidentally fed some vegans my chocolate chip cookies (I forgot that eggs are an animal product), I’ve been looking for an opportunity to try out some of the egg substitutes.  The two options used most frequently seem to be flax gel and applesauce.  (There’s also something that comes in a box, but it doesn’t appear to be corn-free, so will avoid that option.) For this recipe, I used flax gel (details below) and it worked great!

Yippee!  I now have a treat I can bring to gatherings including vegans.

Makes about 30 cookies; recipe can be doubled.


  • 1/2 cup Superfine Brown Rice Flour (I use Authentic Foods brand)
  • 1/4 cup tapioca starch/flour
  • 1/4 cup potato starch (not potato flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon guar gum
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 Tablespoon flax meal (I buy whole flax seeds and grind them myself)
  • 3 Tablespoons boiling water
  • 1/2 cup shortening plus 1 Tablespoon water
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 Tablespoon vanilla
  • 1 cup gluten-free quick oats (I use Bob’s Red Mill brand)
  • 1/2 cup raisins


  1. Preheat oven to 350°F. Position rack in the center of oven.  Grease cookie sheet with a thin coating of shortening or cooking spray.
  2. Combine flours/starches, baking powder, baking soda, guar gum, salt, and spices in a medium bowl.  Whisk together.
  3. Make flax gel (egg substitute) by combining flax meal and boiling water in a small bowl.  Stir together and let sit for 10 minutes or until gelled.
  4. In a large mixing bowl, beat shortening & 1 Tablespoon water, brown sugar, and white sugar until light and creamy.  Add flax gel and vanilla.  Mix until smooth.
  5. Gradually add the flour mixture.  Beat until smooth.
  6. Stir in the oats and raisins. (I recommend doing this with a wooden spoon rather than the mixer.)
  7. Drop heaping teaspoons of dough onto greased cookie sheet.  Bake in center of oven for 16-18 minutes or until golden brown.  Allow to cool briefly (less than five minutes). Transfer to wire rack and cool completely.  Store in an airtight container.


©2012 Lucinda DeWitt


Indian Delights

Rogan Josh and Saag Aloo
(Lamb Stew and Spinach with Potatoes)

Over the summer I bought some lamb from Sheepy Hollow at Native Oaks Farm when I was at the Midtown Farmer’s Market.  Last week I finally got around to using it.  And now I am finally typing up the recipes.  These are gluten-free and dairy-free versions of two classic Indian dishes.  I served them with basmati rice.

Rogan Josh

adapted from recipes found in Madhur Jaffrey’s Indian Cooking (1982), Good Cooking from India by Shahnaz Mehta with Joan Bravo Korenblit (1981), and on the jar of Rogan Josh spice blend from Penzey’s Spices.

Rogan Josh is a popular lamb dish from Northern India/Persia/Kashmir.

This recipe makes 6-8 servings; can be halved.


  • 2 lb. lamb shoulder or stew beef, cut into small cubes (1/2″-3/4″)
  • 2 Tablespoons vegetable oil, divided
  • 1 large onion, thinly sliced
  • 2″ piece of ginger root, peeled & grated
  • 3-4 cloves garlic, minced
  • 2-4 Tablespoons Rogan Josh seasoning (see note)
  • 1 teaspoon salt
  • 1/2-1 cup water (see note)
  • 1/2 cup coconut milk (see note)
  • 2 Tablespoons coconut manna (optional)


  1. Preheat oven to 350°F.
  2. Heat a Dutch oven (or other large pan that can go from stovetop to oven) over medium-high heat. Brown the lamb in 1 Tablespoon of the oil.  Remove the meat.
  3. Add 1 Tablespoon oil to the pan.  Add onions and sauté for several minutes, until transparent.
  4. Add Rogan Josh seasoning, salt, ginger, and garlic and sauté for 1-2 minutes.
  5. Return meat to pan. Slowly blend in water, coconut milk, and coconut manna.  Bring to a simmer.
  6. Cover and place in the pre-heated oven.  Cook for 1-2 hours or until very tender.  Stir occasionally and add more water if necessary.


  • Rogan Josh seasoning is a blend of paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, cinnamon, cardamom, cloves, and saffron.  I buy mine at Penzey’s Spices.  Feel free to create your own blend from a combination of these spices.
  • The original recipe used yogurt instead of coconut milk & coconut manna.  This recipe is a dairy-free version.  I use Nutiva Coconut Manna™.
  • You may want start with a smaller amount of water and add more later if needed.  If the sauce seems too thin after cooking, you can always thicken it a bit before serving.  Simply return the pan to the stovetop and stir in 1-2 Tablespoons of flour mixed with 2-3 Tablespoons of cold water. (I use a gluten-free flour blend, but any standard “thickener” will do (arrowroot starch, corn starch, etc.).  Heat & stir until thickened.

While the Rogan Josh is in the oven, prepare the Saag Aloo.

Saag Aloo

(Indian Spinach and Potatoes)

adapted from recipes found in Madhur Jaffrey’s Indian Cooking (1982), Good Cooking from India by Shahnaz Mehta with Joan Bravo Korenblit (1981), and the local coop sale flyer

Serves 4-5

  • 10 ounces fresh or frozen spinach
  • 1 pound potatoes
  • 4 Tablespoons oil
  • 1 cup yellow onion, diced
  • 1/2-1 fresh jalapeño pepper, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 2 Tablespoons lime or lemon juice
  • 3 Tablespoons water


  1. If using fresh spinach, chop roughly, then sauté in a bit of oil until wilted.  If using frozen spinach, thaw and drain using a sieve or by squeezing in your hand to remove most of the water; then heat in microwave or sauté pan.
  2.  In a medium-sized pot bring 1-2 quarts of salted water to a boil.  Peel and cut the potatoes into bite-sized chunks; add them to the boiling water and cook for about 7 minutes.  (You’re just parboiling them; they will cook more in the skillet.) Remove them from the heat, drain, and set aside.
  3. Heat the oil in a large skillet over medium-high heat.  Add the onions and pepper and sauté for a few minutes until limp.  Add the parboiled potatoes and fry for about 8-12 minutes or until they begin to brown.  Turn down the heat;   Add the garlic and spices; sauté for 1-2 minutes until fragrant.  Add the spinach, lime/lemon juice and water; cook, stirring frequently, until all is combined and hot. Serve hot.

©2012 Lucinda DeWitt


Applesauce Cake (Yes, of course, it’s Gluten-Free & Dairy-Free!)

GF Applesauce Cake

Gluten-Free Applesauce Cake

adapted from:

First made on September 26, 2012

Makes: 15 servings.
Active Time: 20-30 minutes.
Total Time: 1 hour 30 minutes.


  • 2 eggs
  • Zest from 1 orange or lemon
  • 2 cups unsweetened applesauce, preferably homemade
  • 1/3 cup honey
  • 1/3 cup canola oil
  • 2 cups brown rice flour blend
  • 1 teaspoon guar gum
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F.  Grease a large bundt or tube pan and sprinkle with a dusting of rice flour.
  2. Puree eggs, zest, applesauce, honey and oil in a blender or food processor.
  3. Whisk flour, guar gum, baking powder, baking soda, salt, and spices in a large bowl.
  4. Add the wet ingredients to the dry ingredients. Stir gently until combined. Add raisins and walnuts. Stir to combine.
  5. Spread batter into the prepared pan and smooth to make sure there are no air pockets.
  6. Transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 45 to 50 minutes.
  7. Let cool in pan 10 minutes before turning out onto a cooling rack.


This cake turned out a bit “denser” than I would like.  Next time I will try to make something more like my Carrot Cake—moister, sweeter, spicier.  Still, this was definitely edible.