1. What’s the best gluten-free flour blend for vegan baking?

A quality blend combines whole-grain flours like brown rice or sorghum with starches such as tapioca or potato. Many bakers prefer store-bought 1:1 gluten-free flour mixes, but you can also create your own. The right flour combo creates structure and softness, which is essential for successful gluten free vegan baking .

2. How do I bind and leaven without eggs or gluten?

Flaxseed or chia “eggs” work well for binding. For leavening, try baking soda paired with vinegar or lemon juice. These swaps allow for excellent rise and structure in your baked goods, making gluten free vegan baking not only possible, but surprisingly delicious.

3. How do I avoid dry, crumbly bakes?

Use enough moisture—plant-based milks, applesauce, or coconut yogurt help balance dryness. Also, allow your batter to rest before baking to let flours absorb liquids properly. With a few adjustments, your gluten free vegan baking will yield tender, moist results every time.

4. Should I follow recipes exactly or improvise?

When you’re new to gluten free vegan baking , follow recipes precisely—especially for ratios and ingredient types. Once you understand how the flours and binders work, feel free to get creative with flavors and mix-ins.

Gluten Free Vegan Baking – 7 Expert Tips for Perfect Bakes Glimmer Recipes

Name: Gluten-Free Vegan Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 muffins
Cuisine: Vegan, American
Ingredients: 2 ripe bananas, mashed; 1/3 cup maple syrup; 1/4 cup almond milk; 1 tsp vanilla extract; 2 tbsp ground flaxseed + 6 tbsp water (flax eggs); 1 1/2 cups oat flour; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp cinnamon; Pinch of salt; 1/4 cup coconut oil, melted

Description

These gluten free vegan banana muffins are soft, naturally sweet, and perfect for breakfast or snacks. Made with oat flour, flax eggs, and ripe bananas.

Ingredients

Scale

2 ripe bananas, mashed
1/3 cup maple syrup
1/4 cup almond milk
1 tsp vanilla extract
2 tbsp ground flaxseed + 6 tbsp water (flax eggs)
1 1/2 cups oat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
Pinch of salt
1/4 cup coconut oil, melted

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.

2. In a small bowl, mix flaxseed and water. Let sit for 5–10 minutes to gel.

3. In a large mixing bowl, mash bananas. Add maple syrup, almond milk, vanilla, flax eggs, and melted coconut oil. Stir until combined.

4. Add oat flour, baking soda, baking powder, cinnamon, and salt. Mix until just combined. Do not overmix.

5. Divide the batter evenly into the muffin tin (makes about 8–10 muffins).

6. Bake for 22–25 minutes or until golden and a toothpick comes out clean.

7. Let cool for 10 minutes in the pan, then transfer to a rack to cool completely.

Notes

You can add dairy-free chocolate chips or chopped walnuts to the batter for variety.

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: Vegan, American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 7g
Sodium: 120mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: gluten free vegan baking, banana muffins, vegan muffins, oat flour muffins