Since my daughter has now had to stop gluten when I came across this book, I was excited and Leary. One I not her enjoys food and was sure that there was going to be a huge change in taste. Once she and I made cookies and sticky buns using the recipe from this book I figure we can move forward and have since tired other recipes. The back of the book also has substitutions that you can use in place of sugar, eggs, and buttermilk which is very helpful. This is a very good book and I must say a book for anyone with a gluten problem.

Totally a Christmas given for my sister-in-law, a great collection of recipes for those who love sweets but might have a gluten allergy or strive to be vegan.

3 out of 5

**OMG! I cannot believe that these reviews haven't been done! I am so sorry they are so late!!!**

I'm looking into cutting down my gluten intake as I just feel better without it. This book is absolutely amazing. I love the recipes, and cant wait to make so many of them! The photography is beautiful as well.

My best friend has two sisters: one is gluten intolerant, one is vegan. She is also an avid baker. So I requested and read this book with the thought that I might get it for her for Christmas if I really loved it. I didn’t love it; therefore, I can’t see adding it to her already extensive library of gluten-free and vegan cookbooks.

In my mind, the gold standard of gluten-free baking books is set by two books: Cake Magic by Caroline Wright and Doughnuts by Lara Ferroni. Both books start with the creation of a gluten-free dry mix that can be used interchangeably with the glutinous dry mix throughout all (or most) of the recipes in the book. The Cake Magic recipes also have special instructions for adapting each recipe to a vegan version.

Gluten-Free Vegan Baking takes a completely different approach: each recipe is both gluten-free and vegan right out of the gate. Additionally, each recipe has a headline indicating whether the recipe is nut-free, grain-free, soy-free, and/or oil-free. The majority of the baking recipes rely on coconut flour, almond flour, brown rice flour, tapioca starch, or a combination thereof. The recipes also heavily relied on flax eggs (one part ground flax seed to two parts water), coconut oil, palm shortening, unsweetened almond milk and coconut milk to maintain their dairy- free and egg-free qualities. The frequent use of coconut oil disturbed me quite a bit. For example, the cake frostings were beaten coconut oil, palm shortening, and maple syrup that was stable at room temperature for several days prior to use.

The recipes in the book were quite diverse, ranging from breads and breakfast pastries to cookies and cakes to pies and tarts. However, the recipes in the cookies section and in the cakes section read so similarly to each other that the author might have been better served writing a master recipe for cookies, a master recipe for cakes, and then a half a dozen or so variations on each. It wouldn’t have filled as many pages, but it would have been much more efficient.

The recipes themselves were of varying quality. Typically the recipe started with liquid ingredients in a medium bowl, dry ingredients in a large bowl, and then the two bowls being mixed together. Sometimes the flax eggs were started in a small bowl and added to the medium bowl of other liquids; sometimes, the flax eggs were started in a medium bowl and then all other liquids added to the flax eggs. It did seem to be determined a bit randomly. Sometimes, especially in the cake section, it was clearly indicated that the batter should be beaten by the mixer at a medium speed. Other times, the mixture was just supposed to be beaten until a batter formed, without any clarity as to whether it was by hand or by mixer or at what speed.

The full color photographs in this book were limited to one photograph at the beginning of each chapter. This was neither enticing nor helpful. Gluten-free baked goods need more, not fewer, illustrations because the ingredients are so unfamiliar. It would have been super helpful to have a photograph for each recipe (or every other recipe) in order to get a better feel for how they actually turned out.

Overall, I just didn’t love this book. The variety of recipes was decent, but it was a real drag to read because there was insufficient explanation and illustration of the recipes.

I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have not prepared any recipes from this book. When I do, I will update this review with the results.

This book is ideal for vegans and people who must eat gluten free but still love their baked goods. The book starts with the author's own journey into gluten-free vegan baking, and she follows this up with a solid section of information including tips and pantry essentials. The recipe chapters themselves are divided much like you would probably think they should be, with sections on each major type of sweet or savory baked good, like bread, cakes and cupcakes, pies and tarts, and cookies and brownies. There's even a chapter on breakfast baking. Some recipe goes beyond just gluten free and vegan; some area also oil, nut, soy, or grain free; these are clearly marked. The recipes themselves look pretty straightforward, and some of them are derived from classics, like hummingbird cake and key lime pie. Others are just plain yummy sounding, like Apple Cinnamon Donuts with Maple Glaze and Salted Caramel Cupcakes. The only downside I see is that there aren't enough photos of the recipes. While not every cookbook needs to show a picture of every recipe, I think it is more important for gluten-free cookbooks to have pictures because success is often elusive in gluten-free baking, so it would be good to know what success looks like for each recipe. That said, I still think this is a fantastic collection of a variety of recipes that would interest those who must eat gluten free or who choose to be vegan.

A cookbook with useful strategies (like mixing alternative milk and with apple cider vinegar) for the gluten-free/casein-free baker, my only problem with this book is its heavy reliance on coconut oil and coconut in general. While my own problems with coconut tend to be allergic in nature, concerns over the effects of high saturated fat, see here, (https://www.health.harvard.edu/staying-healthy/coconut-oil) in the Harvard Health Letter, would make me hesitant to use most of these recipes other than on special occasions.

While I am not gluten-free, I do cook and bake vegan and there are times I need a good gluten-free recipe so I was excited to check this cookbook out. I was happy to see a good variety of recipes. If you aren't used to baking without gluten, you will need to stock your pantry with some specialty items such as almond flour, brown rice flour and other gluten-free flours. Coconut sugar and coconut milk is also commonly called for. Both sweet and savory recipes are included though, as expected, most recipes fall into the sweet category. The photos included are well-shot and make the goods look appetizing. I do wish there were more photos though.

Thank you to Callisto Media and NetGalley for the eARC in exchange for my honest review.

I love this cookbook! With my dietary needs I can’t always find what I am looking for so I was super stoked when I came across this. I love that this cookbook is both vegan AND gluten free!! Of course you don’t need to be Vegan or Gluten Free to enjoy these treats- anyone can enjoy them. The author is very informative and explains the basics of gluten free began baking, what you need to know, what you’ll need, what the ingredients and what substitutions you can make. There are so many delicious and scrumptious sounding recipes that I can’t wait to make! So far I have tried the Chocolate Chip Zucchini Bread and the Fudgy Brownies and they were both decadent! I cannot wait to keep trying recipes from this book. I highly recommend this cookbook. Thank you to Netgalley and Callisto Media for an ARC copy in exchange for an honest review.

This cookback is fantastic! The recipes sound delicious, the ingredients are easy (though they may be lesser known if you have not cooked GF before, in which case she gives details on the staples, such as brown rice flour, almond flour, etc.) and she adds other details about the recipes and tips and tricks along the way.

My biggest caveat is there are hardly any pictures. I realize at one point, years ago, this was a thing. However most new cookbooks have pictures for every recipe or at least for MOST recipes. Since I'm a tired momma, it usually takes a really yummy looking picture to entice me to make a recipe. The fact that this lacks that means I'm not very likely to actually come back to it when I need to make something for my family, which is sad since they sound delicious. But usually by meal time I am exhausted and my creativity is used up so I need the pictures to do the talking. This seems to be a common theme for many moms or women who have been working all day, so I think not having those pictures is a huge negative here. I really hope McGlothlin adds some pictures!! It would also be nice to have nutritional facts added. It isn't terribly hard to calculate (I have done it for many meals I have created) and many people find them helpful even if they aren't tracking macro-nutrients.

It would be a 5 star if I could see what some of the recipes looked like!

Okay let me start with saying I've yet to make anything in this baking book but I'm excited to!!

I'm not a great baker by any means but I get by. Sometimes when I get read cookbooks or baking books, I'm always floored by how complicated the authors make them. Clearly, their pros but the people reading their books don't do this for a living !!! That being said, this was a breath of fresh air. Nothing seemed overly complicated and I feel fairly confident I'd be able to knock any of these out with the instructions given which is nice.

However, the one thing I can say I didn't like was there weren't enough pictures! There was hardly any! Pictures are such a big deal to me in cooking books and I know the same goes for my family and friends so it's really upsetting when you get a book and there's nothing to reference or look at. Hell, pictures are what makes me want to bake when I see how tasty and nice they look.

So the recipes seemed great I just would've liked there to be more pictures.

I always enjoy finding new gluten free recipes. Gluten-Free Vegan Baking for Everyone did not disappoint me! It is chock full of mouth-watering recipes. Included are useful baking and measurement conversions and a handy list of ingredient substitutions. I have already made the blueberry pie and the fudge pie recipes. I had to increase the tapioca flour in the crust for each, but they came out amazing! By happy accident I found out if you chill the fudge pie filling instead of baking it, it comes out like a rich, decadent cream-free, egg-free chocolate mousse! Vegan or not (I am not), this gluten-free cookbook will inspire you to make delicious breakfasts, treats and deserts.