The Wicked Good Vegan

For this June’s edition of the Gluten-Free Ratio Rally, I tackled vegan, gluten-free bread. The result? A bread that’s soft and chewy on the inside and crusty on the outside, which can be made into rolls or loaves. No gluten? No gums? No eggs? No problem.

These bagels are chewy on the inside and crispy on the outside. The dough is stretchy. They don’t fall apart when boiled. And yet there’s neither gluten nor gums in them. Sensitive tummies of the world, rejoice! (For those of you on RSS: pop on over to the WGV to check out the site updates! Huzzah!)

My installment of this month’s Gluten-Free Ratio Rally is a sweet little apricot-orange bread. The apricots add a nice moisture to the bread, which can be baked as one large loaf, three small loaves, or muffins! Throw in some raisins or other additions, bake for a bit, and enjoy the delicate crumb and unique flavour profile of this quick bread.

This is the perfect dough for pizza—and a number of other doughy applications.