What are the best vegan egg substitutes for gluten free baking?

Flax eggs work best for binding in cookies and brownies. Aquafaba whips into peaks for meringues. Mashed banana and applesauce add moisture to quick breads. Commercial replacers like Bob's Red Mill provide a neutral option. Choose based on what role the egg plays in your recipe.

Is vegan baking the same as gluten free baking?

No. Vegan baking eliminates animal products like eggs, butter, and milk. Gluten free baking eliminates wheat and related grains. A recipe can be one without being the other. Recipes tagged vegan on this site are always both vegan and gluten free.

How do you get enough protein on a vegan gluten free diet?

Legumes, quinoa, buckwheat, hemp seeds, pumpkin seeds, tofu, tempeh, and nut butters are all excellent protein sources that are both vegan and gluten free. Many of the recipes here specifically feature high-protein ingredients.

Some white sugar is processed using bone char from animal bones. Organic sugar, beet sugar, and brands like Zulka or Wholesome are confirmed vegan. If a recipe on this site uses sugar, any vegan-certified brand will work.

What can replace butter in vegan gluten free baking?

Dairy free butter sticks work as a 1:1 replacement in most recipes. Coconut oil adds richness and works especially well in no-bake desserts and frostings. For savory cooking, olive oil handles most jobs beautifully.

Can you really make a cake without eggs or dairy?

Absolutely. The combination of a good flax or chia egg for binding, plant milk for moisture, and dairy free butter for richness produces cakes that are indistinguishable from conventional ones. The key is using a recipe specifically developed for vegan baking.

What is aquafaba and how do you use it?

Aquafaba is the liquid from a can of chickpeas. Three tablespoons equal roughly one egg. It whips into stiff peaks like egg whites, making it perfect for meringues, marshmallows, macarons, and light mousse desserts.

Are vegan gluten free recipes harder to make?

Not necessarily. Many recipes in this collection are simpler than their conventional counterparts. Bread, pasta, salads, soups, and fermented foods are all naturally vegan and gluten free with minimal adaptation needed.

Dietary

Vegan Recipes

284 recipes

Curated by Evelina Melnikova

Vegan and gluten free together used to be a recipe for bland, crumbly disappointment. That reputation was earned by a generation of products that replaced everything with rice flour and called it a day. The recipes in this collection take a completely different approach. Over 280 of them, spanning bread, desserts, fermented foods, main dishes, and snacks, all without a single animal-derived ingredient or grain of wheat.

The egg question dominates vegan baking conversations, and rightfully so. Eggs do four things in conventional baking: binding, leavening, moisture, and richness. No single substitute replicates all four perfectly, so the right choice depends on what role the egg plays in that specific recipe. Flax eggs (one tablespoon ground flax whisked with three tablespoons water, rested five minutes) work best for binding in cookies and brownies. Aquafaba, the liquid from a can of chickpeas, whips into stiff peaks and handles meringues and mousses beautifully. Mashed banana and applesauce both add moisture and natural sweetness, making them ideal for quick breads and muffins. Commercial egg replacers like Bob's Red Mill work reliably when you need a neutral option.

For cream and richness without dairy, full-fat coconut milk is the most versatile tool. Our dairy-free substitute guide covers every cream, cheese, and yogurt swap with tested ratios. It whips, it bakes, it makes ice cream and curries. Cashew cream, made by soaking raw cashews and blending until smooth, produces an incredibly silky sauce that works in pasta dishes, soups, and dessert fillings. The plant-based cheese collection takes dairy replacement further than most sites, with cultured nut cheeses fermented for genuine depth of flavor rather than just blended with nutritional yeast.

The New York deli bread and the French baguettes prove that vegan gluten free bread can have real crust, real crumb, and real flavor. Most artisan bread is inherently vegan since traditional recipes use just flour, water, salt, and yeast. The gluten free versions here follow that same minimalist philosophy, relying on technique rather than a long list of additives.