Beginner 55 min Pizza
Quinoa–Almond High-Protein Pizza
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Dietary
Plant Based Recipes
328 recipes
Curated by Evelina Melnikova
Plant based eating and gluten free cooking share more common ground than you might expect. Both push you away from heavily processed convenience foods and toward whole ingredients: vegetables, legumes, nuts, seeds, and naturally gluten free grains like rice and quinoa. When you combine the two, you end up with a style of cooking that is genuinely nutrient dense, built on foods that are good for you rather than foods that are simply free of something you are avoiding.
The biggest practical challenge is binding. Gluten provides structure in baked goods. Eggs provide structure in everything else. When both are off the table, you need to think more carefully about what holds your food together. Flax eggs are the workhorse solution: one tablespoon of ground flaxseed whisked with three tablespoons of water, rested five minutes until it gels. They work reliably in cookies, muffins, and quick breads. Chia eggs do the same job with a slightly different texture. For recipes that need lift, not just binding, the baking soda and vinegar combination still works beautifully, creating the same chemical reaction your middle school science teacher demonstrated, only this time it is making your cake rise.
Aquafaba deserves its own paragraph because it genuinely changed what is possible without eggs. The liquid from a can of chickpeas whips into stiff peaks, just like egg whites, and it holds its structure through baking. Meringues, marshmallows, and airy mousse desserts that were completely impossible for plant based gluten free cooks are now straightforward. Three tablespoons of aquafaba replaces one egg white. It sounds improbable until you try it.
For richness and creaminess without dairy, full fat coconut milk is the most versatile tool on the shelf. It whips, it bakes, it makes curries and ice cream. Cashew cream, made by soaking raw cashews overnight and blending until silky, produces sauces and fillings that rival dairy in body and mouthfeel. The plant based cheese collection takes this further with cultured nut cheeses that develop genuine complexity through fermentation, not just blended nuts with nutritional yeast.
Nutritionally, the combination works well when you are thoughtful about protein variety. Legumes, quinoa, buckwheat, hemp seeds, pumpkin seeds, and nut butters are all excellent sources that are both plant based and gluten free. The chickpea flatbread is a perfect example, using chickpea flour as both the base and the protein source. Vitamin B12 is the one nutrient you cannot reliably get from plants, so supplementation is important for anyone eating fully plant based long term. These 328 recipes cover everything from hearty mains to baked goods, and they prove that removing both animal products and gluten does not mean removing pleasure from your plate.
Editor's Picks
Editor's Pick
Chickpea Flatbread with Lemon-Thyme Yogurt Dip
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Editor's Pick
Buckwheat Cake with Berries
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Beginner 55 min 
Beginner 60 min Baked Goods
High-Fiber, High-Protein Pumpkin Brioche Buns
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Intermediate 55 min Appetizer
High-Protein High-Fiber Pretzels
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Beginner 55 min Appetizer
Multi-Seed Gluten-Free Crackers
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Beginner 80 min Artisanal Bread
Zucchini High-Protein Gluten-Free Focaccia
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Intermediate 65 min Artisanal Bread
High-Fiber and High-Protein Sourdough Oat Bran Bagels
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Beginner 20 min Bread
High-Fiber High-Protein Flaxseed Wraps
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Beginner 30 min Cookies
High-Fiber Oat Digestive Biscuits
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Beginner 90 min Artisanal Bread
High-Fiber High-Protein Buckwheat Sourdough Bread
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Beginner 25 min Baked Goods
High-Protein Savory Oat Waffles
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Beginner 75 min Artisanal Bread
Pumpkin Seed & Pumpkin Spice High-Fiber Bread
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Beginner 55 min Cakes
Hemp Blueberry High-Protein Cake
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Frequently Asked Questions
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They overlap significantly but are not identical. Vegan is a strict definition that excludes all animal products. Plant based generally means a diet centered on plants but some people using the term still include occasional eggs, dairy, or honey. On this site, recipes tagged plant based contain no animal derived ingredients.
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Flax eggs for binding in cookies and brownies. Aquafaba for whipping into peaks for meringues and light cakes. Mashed banana or applesauce for moisture in quick breads. Baking soda plus vinegar for lift in cakes. The right choice depends on what the egg was doing in the original recipe.
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Legumes, quinoa, buckwheat, hemp seeds, pumpkin seeds, tofu, tempeh, and nut butters are all excellent sources. Chickpea flour is particularly useful because it works as both a flour and a protein source in flatbreads, pancakes, and batters.
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It requires more thought about substitutions since you are replacing two major structural ingredients at once, gluten and eggs. But many recipes in this collection are simpler than conventional ones. Bread, focaccia, and flatbreads are often naturally both plant based and gluten free with minimal adaptation.
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Vitamin B12 is the most important since it is not available from plant sources. Iron, calcium, omega-3 fatty acids, and zinc also need attention. Eating a variety of legumes, seeds, leafy greens, and fortified foods covers most needs, but a B12 supplement is essential for anyone eating fully plant based.
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Aquafaba is the liquid from a can of chickpeas. Three tablespoons replaces one egg white. It whips into stiff peaks and holds its structure through baking, making meringues, marshmallows, and mousse possible without eggs. It sounds unlikely but it genuinely works.
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Nutritional yeast for cheesy flavor, coconut aminos as a soy sauce alternative, tahini for creamy dressings, full fat coconut milk for richness, cashews for cream sauces, and a variety of gluten free flours. Canned chickpeas are invaluable for both cooking and aquafaba.
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Yes, when recipes are developed specifically for these parameters rather than adapted from conventional ones. The best results come from ingredients that are naturally both plant based and gluten free, like the curries, grain bowls, and fermented foods in this collection, rather than trying to replicate something that depends on butter and wheat.
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