What this is
A collection of recipes that are all gluten-free and vegetarian, with protein treated as part of the plan and not an afterthought. Sweetness comes mostly from maple, honey, dates, fruit and coconut sugar.
Each page has one final version of the recipe, ready to cook from.
How the recipes are written
Most ingredients are listed in grams, because gluten-free baking depends on accurate flour weights and a kitchen scale is faster than a set of cups. Small amounts stay in teaspoons and tablespoons.
Oven temperatures are given in Fahrenheit and Celsius. Times are a guide, so each step also says what to look for.
Using a recipe page
Tap ingredients as you gather them and steps as you finish them. Your place is kept if the page reloads while the tab stays open.
The scale buttons change ingredient amounts only. Pan sizes and bake times stay written for the original batch, so adjust those yourself. Keep screen on stops a phone from going dark while you cook, on browsers that support it.
Ingredients that come up a lot
- Psyllium husk
- Forms a gel that gives gluten-free dough its stretch and structure. Whole husk and powder are not interchangeable by weight, so use what the recipe lists.
- Almond, oat, sorghum and brown rice flours
- Each behaves differently. Swapping one for another will change the result, even at the same weight.
- Chickpea pasta
- High in protein and quick to overcook. Boil it short and keep the sauce looser than looks right, because it absorbs a lot in the oven.
- Blended cottage cheese
- Turns silky in a high-speed blender and adds protein where a recipe would otherwise use cream.
- Maple syrup and coconut sugar
- The main sweeteners here. Maple adds liquid, so it is not a straight swap for a dry sugar.
Dietary notes
Gluten-free depends on the products you buy. Oats, oat milk, miso, tamari, chocolate, broth, baking powder and spice blends can all contain gluten or be cross-contaminated, so check labels, especially for celiac disease. These recipes were not tested in a certified gluten-free kitchen.
Some recipes contain nuts, dairy, eggs or soy, and a few use chocolate that contains a small amount of refined sugar. Traditional Parmesan is made with animal rennet, so look for a vegetarian version if that matters to you.
Protein figures are estimates per serving and will vary with the brands you use. They are not medical or nutrition advice.
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