Sneak peek at Cara Reed’s Decadent Gluten-Free Vegan Baking

I recently had the privilege of shooting a few pictures for Cara Reed’s upcoming baking book, which you can pre-order here. I’m adding links to the pictured recipes that are available on her site, although you should note that they might have been slightly tweaked for the book.

Pic # 1: Brownies
Pic # 2: Flour Blend
Pic # 4: Cheez-Its (So good!)
Pic # 5: Gingerbread Men
Pic # 8: Chocolate Chip Cookies

I really love her flour blend, and have had great success making a few of my own baked goods with it. Like the Whole and Oats Cookies from Whole Grain Vegan Baking. I simply replace the whole wheat pastry flour with 253 g (2 cups) of Cara’s blend: you can’t tell the difference. (If you bake them for someone who needs to eat gluten-free, remember to make sure they can have oats and that all ingredients are certified gluten-free.)

Oh and if you ask me, I will vehemently deny eating the various frostings on that one shot directly from the jar. Yup.