Two tips for dairy-free and gluten-free baking!

Even though I didn't have class on Sunday and got to sleep past my customary 5:45am wake up time, I still got to do some baking this weekend. I suppose I should use a word other than "some", since it definitely was more than "some". Anyway... first of all... I realized even more how much I love, love, love baking... especially when I get to bake for people that I love (i.e. my wonderful family!)! 

Our Easter dinner dessert menu included: 

Dairy-free, gluten-free carrot cake cupcakes with dairy-free or regular cream-cheese icing

Dairy-free, gluten-free brownies

Dairy-free gingersnaps with candied ginger

Everything was delicious (if I may say so myself!)... and I learned some things I thought I'd pass along to those of you who'd like to try dairy or gluten (or both!) free baking. 

First... the best dairy-free butter to use is definitely Earth Balance Vegan Buttery Sticks. They have a good butter flavor, are better for you, and bake very similar to butter. I tried the brownies a couple of times, and when I used shortening instead of the Earth Balance sticks, the brownies were much more cake-like: not as dense or chewy. 

Second... don't be afraid of using gluten-free flours. I used Bob's Red Mill Baking Flour (and added some xantham gum) and although I was concerned that it smells and tastes bitter prior to baking, it bakes very nicely. The brownies and the carrot cake both had ideal consistencies, and there was no funny taste at all when they were done. (In fact, they smelled delicious!!)

If you want to try them out.. feel free to check out my website, you can order a batch and I'll get them out to you ASAP! Then you can weigh in on if it truly is possible to have delicious baked goods made without "butter" or "flour"!