Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles Read Online Free

xanthan gum and water (if the recipe calls for it). Spelt flour takes care of it all for you.
CONVERTING VEGAN SUGAR–BASED RECIPES TO AGAVE-SWEETENED RECIPES
    Vegan sugar—most often I turn to Florida Crystals for this—is an unrefined variety that delivers a crunchy, chewy texture to cookies and brownies. But if you prefer to use agave nectar, you can sub in ⅔ cup of agave nectar for each cup of vegan sugar you replace. Here is the caveat: Because agave nectar is liquid, you will need to reduce your
total wet ingredients
by ⅓ cup.
    In many cases this will primarily be the oil. In other cases it will be something like rice milk or fruit puree. In yet other cases it will be a teaspoon-by-teaspoon reduction of a combination of ingredients. This is your experiment, and you are sailing waters I know to be very stormy and that I usually avoid. My best advice is to be patient and go little by little to see what works best. Also, take some notes! If something works, write it down and be done with the conversion for that recipe forever. The one thing I
can
say for certain is that instead of being crunchy, the texture after this substitution will be more spongy and cake-like.
IF YOU WANT TO AVOID BOTH VEGAN SUGAR AND AGAVE IN A RECIPE
    By now you know how much I love coconut, so it’s probably not shocking that I would suggest using coconut sugar in place of vegan sugar. The reason I don’t use coconut sugar in this cookbook is because it’s very hard to find and extremely pricey. For some recipes it’s worth it, but I think you’ll agree that it is rather indulgent. If you do give it a try, though, simply substitute coconut sugar in the same amount for the vegan sugar—or, if it’s in place of the agave, use 1 cup of coconut sugar for every ⅔ cup of agave nectar. Please note: I have not tried coconut sugar for every recipe, so you will need to be brave. I do know, however, that recipes will not be as chewy and will have an increased caramel flavor.
IF YOU DON’T WANT TO USE BEAN FLOUR
    Many of my gluten-free recipes call for a mix of garbanzo and fava bean flour or Bob’s Red Mill All-Purpose Gluten-Free Baking Flour because I find they each make cakes and muffins delightfully more fluffy than rice flour does. If you are sensitive to beans, you can substitute rice flour cup for cup for the garbanzo and fava bean mix and keep the potato starch and arrowroot the same. If you are trying to use rice flour as a replacement in recipes that call for Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, however, it gets tricky; but a combination of 2 cups of rice flour, ¾ cup of potato starch, and ⅓ cup of arrowroot, whisked together, tends to work well. (It makes about 3 cups plus 1 tablespoon flour.)

MOST OF US HAVE SOME SORT OF FREAKY DAILY BUGABOO that begins the second that first beam of daylight seeps onto the face. Me? I stumble into the kitchen, make tea, and pout about going to the gym while hacking a grapefruit into a dozen pieces in the dark with one eye stuck shut. This is at 5:30 A.M. every day, and I do not count grapefruit as breakfast.
    The magic time comes when I arrive at the bakery and begin to scope the selection of still-warm muffins, biscuits, scones, and tea cakes the first shift of bakers has prepared. It’s a shared Neverland. But until very recently I’d always lamented those unhurried sit-down breakfasts of the pancake and waffle variety. At some point in my late teens, that luxury went the way of the dodo. I blame it on my mother, for letting me move out of the house in the first place. For those who share this nostalgia, welcome to the chapter that fixes everything.
    It’s here that you will find my recipes for a variety of breakfast staples that can accommodate vegans, celiacs, and the gluten-free alike. That’s right, we’re diving in with three titans, and also a couple variations on said titans: pancakes (oh!), waffles (gasp!), and cinnamon rolls (yeah!). And did I think to include