ALLERGY FRIENDLY RECIPES
lYNN'S GF VEGAN CHOCOLATE CAKE
Makes one 9"x13" cake, two 8"-9" round cakes, or 24 cupcakes.
Dry Ingredients:
1 3/4 C Lynn’s GF Cake Flour Blend
1/2 t Xanthan Gum
2 C Sugar
3/4 C Cocoa Powder
1 1/2 t Baking Soda
1 1/2 t Baking Powder
1 t Salt
Wet Ingredients:
6 T Aquafaba*, room temp
2 t White Vinegar
1/2 C Canola Oil (or oil of choice)**
1 C Coconut Milk Beverage (or plant milk of choice), room temp
2 t Vanilla Extract
1 C Strong Brewed Coffee, hot (or boiling hot water)
Preheat oven to 350 degrees. Coat cake pans with cooking spray, or line cupcake pans with paper liners. Whisk together the dry ingredients in a small mixing bowl. In the bowl of a stand mixer (or large mixing bowl), whip aquafaba and vinegar together until stiff peaks form. Mix in the oil, and then add the milk and vanilla extract. Continue mixing until ingredients are well incorporated. Mix in half of the dry ingredients, then half of hot coffee, and repeat until all ingredients are added. Mix until the batter is smooth. The batter will be thin. Pour batter into prepared pans. Bake 35-40 minutes for a 9"x13" cake or two 8" round cakes, 30-35 minutes for two 9" round cakes, or 15-20 minutes for cupcakes. Bake until the top bounces back when touched and a toothpick inserted in center comes out clean. Be careful to not overbake. Allow cakes to cool in pans for 10 minutes before inverting onto cooling rack dusted with flour or sprayed with cooking spray to prevent sticking. When completely cool, frost with your favorite frosting.
*Aquafaba is the liquid from cooked chickpeas. The liquid from canned
chickpeas works great.
**I have not had good results baking cakes with coconut oil.
lYNN'S GF VEGAN VANILLA CAKE
Makes one 9"x13" cake, two 8"-9" round cakes, or 24 cupcakes.
Dry Ingredients:
2 1/2 C Lynn’s GF Cake Flour Blend
1/4 C Tapioca Starch
3/4 t Xanthan Gum
1 1/2 C Sugar
2 t Baking Powder
1/2 t Baking Soda
1 t Salt
Wet Ingredients:
2/3 C Canola Oil (or oil of choice)**
1/4 C Vegetable Shortening***
2 C Coconut Milk Beverage (or plant milk of choice), room temp
1 T Vanilla Extract
6 T Aquafaba*, room temp
2 t White Vinegar
Preheat oven to 350 degrees. Line bottom of cake pans with parchment paper, or line cupcake pans with paper liners. In bowl of stand mixer (or large mixing bowl) whisk together the dry ingredients. In small mixing bowl whip aquafaba and vinegar together until stiff peaks form. Set aside. Add the oil and shortening to the dry ingredients and mix slowly until mixture resembles wet sand. Stop before the mixture becomes completely smooth. Combine the milk and vanilla extract in a separate bowl and add to the batter in thirds, mixing until well combined after each addition. Continue mixing until the batter is completely smooth. Fold the whipped aquafaba into the batter until well incorporated. The batter will be thin. Pour batter into pans. Bake 28-30 minutes for a 9"x13" cake or two 8"round cakes, 24-26 minutes for two 9" round cakes, or 15-20 minutes for cupcakes. Bake until the top bounces back when touched and a toothpick inserted in the center comes out clean. Be careful to not overbake. Allow cakes to cool in pans for 10 minutes before inverting onto cooling racks dusted with flour or sprayed with cooking spray to prevent sticking. When cool, frost with your favorite frosting.
*Aquafaba is the liquid from cooked chickpeas. The liquid from canned
chickpeas works great.
**I have not had good results baking cakes with coconut oil.
***I prefer palm oil shortening.
lYNN'S GF VEGAN MUFFINS
Makes 12 muffins.
Dry Ingredients:
1 1/2 C Lynn’s GF Flour Blend for Breads, Muffins, and Bars
3/4 t Xanthan Gum
1/4 t Ground Cinnamon
1/2 C Sugar
2 t Baking Powder
1/2 t Salt
Wet Ingredients:
6 T Aquafaba*, room temp
2 t White Vinegar
1/4 C Coconut Oil, melted (or oil of choice)
1/2 C Coconut Milk Beverage (or plant milk of choice), room temp
1/2 t Vanilla Extract
For Blueberry Muffins:
1 C Fresh or Frozen Blueberries
For Apple Muffins:
1 C Chopped Peeled Cooking Apples
1/4 t Ground Cinnamon
1/4 t Ground Nutmeg
For Streusel Topping:
1/3 C Lynn's All Purpose Flour Blend
1/2 C Sugar
1/2 t Ground Cinnamon
1/8 t Xanthan Gum
2 T Coconut Oil, solid
Combine first 4 ingredients in a large mixing bowl. In bowl of stand mixer (or separate small mixing bowl), whip aquafaba and vinegar until stiff peaks form. Add milk, and oil to dry ingredients, stirring until all dry ingredients are moistened. Fold in whipped aquafaba until well incorporated. Stir in additional ingredients of choice. Allow batter to rest at room temperature for 20 minutes, but no longer than 30 minutes. Meanwhile, preheat oven to 400 degrees. For streusel topping, mix ingredients together in mixing bowl with pastery blender or in food processor until mixture resembles crumbs. Spoon batter into greased or lined muffin pans filling two-thirds full. Top with streusel crumbs. Bake at 400 degrees for 20-25 minutes until toothpick inserted in center comes out clean. Remove muffins from pans immediately and cool on rack. These muffins are best eaten the same day they are baked.
*Aquafaba is the liquid from cooked chickpeas. The liquid from canned
chickpeas works great.
lYNN'S GF VEGAN ROSEMARY FOCACCIA
Makes one 8" square loaf.
Dry Ingredients:
2 1/4 C Lynn’s GF Flour Blend for Breads, Muffins, and Bars
2/3 C Oat Flour
1/2 t Xanthan Gum
1 T Psyllium Husk Powder
2 C Sugar
1 1/2 t Coarse Kosher Salt
Wet Ingredients:
1 1/3 C Water, hot from tap
1 T Instant Dry Yeast
1 T Brown Sugar
3 T Aquafaba*, room temp
1 t White Vinegar
4 T Olive Oil (1 T is for oiling pan)
Topping Ingredients:
1 t Minced Fresh Rosemary
1/4 t Coarse Kosher Salt
1 T Olive Oil
Preheat oven to 200 degrees. Mix hot water, brown sugar, and yeast in small bowl and set aside at least 5 minutes to activate until foamy on top. Meanwhile, whip aquafaba and vinegar in bowl of stand mixer on high with whisk attachment until stiff peaks form. Whisk in 3 T of the olive oil, and then activated yeast water until well incorporated. In separate bowl, whisk together dry ingredients. Add dry ingredients mixture to wet ingredients a scoop at a time, mixing with paddle attachment until smooth and ingredients are well incorporated. Scrape sides of bowl and mix on low/medium speed for 6 minutes with dough hook attachment. Meanwhile, coat 8” square pan with 1 T olive oil. Scrape dough into prepared pan. Press dough down and smooth top with wet hands, poking deep holes all over with fingers, and pressing edges down about ½ lower than center of loaf. Turn off oven and place pan of dough in warm oven to proof for 10 minutes. Remove pan from oven, cover loosely with plastic wrap, and continue to proof in a warm spot. Preheat oven to 350 degrees. When dough has risen by 50 percent, remove plastic and spray top with water. Sprinkle with rosemary and salt toppings. Bake at 350 degrees for 60 minutes. Remove from pan right away. Brush top and sides with remaining 1 T of olive oil. Cool on rack. This bread is best eaten the same day it is made. It is delicious dipped in a mixture of olive oil, coarse salt, cracked pepper, and spices of choice.
*Aquafaba is the liquid from cooked chickpeas. The liquid from canned
chickpeas works great.
lYNN'S GF VEGAN PIE CRUST
Makes one dessert or savory pie crust.
For dessert pie crust:
Dry Ingredients:
1 1/2 C Lynn’s All Purpose GF Flour Blend
1/4 t Xanthan Gum
1 1/2 t Sugar
1/2 t Salt
Wet Ingredients:
3 T Ice Water
1 1/2 T Coconut Milk Beverage (or plant milk of choice), cold
1 1/4 t Rice Vinegar
1/4 t Vanilla Extract
1/2 C Vegetable Shortening*
For savory pie crust: Omit sugar and vanilla extract.
Combine ice water, cold milk, rice vinegar, and vanilla extract in small bowl. Whisk dry ingredients together in large mixing bowl. Using pastry blender, cut shortening into dry ingredients until mixture resembles uniform crumbs. Sprinkle cold liquid mixture over crumbs and mix with fork just until dough ball forms. (You can use a food processer for the mixing steps, if you have one.) Flatten dough into disc, wrap in plastic wrap, and refrigerate for 30 minutes. To roll out dough, place between two sheets of plastic wrap and roll into 1/8" thick circle. Gently remove top plastic wrap. Use bottom plastic wrap to flip dough onto pie plate. Press dough into pie plate. Gently remove platic wrap. Trim edges of dough to 1" beyond rim of pie plate. Tuck overhanging dough underneath dough in pie plate even with the rim. Use thumb and pointer finger to pinch crimps in dough on rim of pie plate. For baked pie, fill raw pie crust with pie filling and bake according to pie recipe. For baked pie crust shell, poke holes in bottom and sides of raw pie crust with fork. Cover raw pie crust with square of parchment paper and pie weights (or dry beans). Bake at 375 degrees for 20-25 minutes until golden brown. To prevent over browning, cover edges of pie crust with strips of aluminum foil for 3/4 of the bake time. Then remove to finish baking uncovered.
*I prefer palm oil shortening.
lYNN'S GF VEGAN PIZZA CRUST
Makes two pizza crusts.
Dry Ingredients:
3 2/3 C Lynn’s GF All Purpose Flour Blend
3/4 C Oat Flour
4 1/2 t Psyllium Husk Powder
2 1/2 t Baking Powder
2 t Salt
1 t Instant Dry Yeast
Wet Ingredients:
2 1/2 C Hot Water from Tap
1/4 C Olive Oil (or oil of choice)**
Add dry ingredients to bowl of stand mixer. Use paddle attachment to combine. Continue mixing while slowly pouring in oil, and then water. Continue mixing until all ingredients are well incorporated. Remove bowl from mixer, scrap dough to center, and cover with plastic wrap. Allow dough to proof in warm spot for about 1 1/2 hours, depending on warmth of room, until it is bubbly through to center. Use spoon to check center of dough. (To accelerate this process, use oven as a proofing box by heating oven to 200 degrees, turning oven off, and placing bowl of covered pizza dough in oven to proof.) Meanwhile, line two pizza pans with parchement paper and spray liberally with cooking spray. When dough has finished proofing, divide in half onto pizza pans. (If you used oven as a proofing box, leave door open to cool off.) With wet or oiled hands, spread dough to fill pizza pans making 1/4" edges slightly thicker than center. If dough is too sticky to work with, place plastic wrap sprayed with cooking spray over it and continue spreading to fill pans. Place pizza crusts in cold oven on middle and bottom racks. Set oven to 325 degrees and pre-bake pizza crusts for 45 minutes. Rotate pans from bottom to middle of oven halfway through pre-baking. Pizza crusts should be firm to touch, gold brown on bottom, and beginning to brown on top when removed from oven. To make pizza right away, add desired topping to pre-baked pizza crust and bake in hot oven (450-500 degrees) for 10-12 minutes or until toppings are cooked to desired degree of doneness. You can use a hot baking stone, if desired. For making pizza later, transfer pre-baked pizza crusts to rack to cool. Once cooled, pizza crusts can sit at room temperature for 4 hours or be wrapped with plastic wrap, and then aluminum foil, and frozen up to two weeks for later use. I have also placed cooled pizza crust on pan, added toppings, covered with plastic wrap and foil, and frozen for ready made pizza. Bake topped frozen pizza crusts and pre-made frozen pizzas in hot oven (450-500 degrees) for 12-15 minutes or to desired degree of doneness.
Happy Baking!