The ingredients you use in baking
can make a world of difference.

Subtracting the traditional basics—gluten, eggs, dairy, and refined sugars—can be intimidating. But I’ve discovered if you treat baking the same as cooking, using ingredients that are closest to their raw and natural form, the flavors will awaken your palate in the same way savory food will. Instead of being overwhelmed by unnatural sweetness, you’ll actually be able to taste distinctive flavors in your baked goods. You’ll also find that these ingredients are easier for your body to digest, and can be substituted or adjusted to create recipes that fit your needs!

While struggling with allergies, I adapted recipes that I’d known as tried and true to better fit my lifestyle, avoiding over-processed ingredients, refined sugars, animal fats, synthetic dyes, preservatives, and unnecessary fillers. On the following pages I describe my favorite ingredients and how best to use them. You can experiment with the variety of natural, gluten-free, and vegan ingredients as well, adapting the recipes that I’ve developed to better suit your own needs. No one person is alike—whether it’s for allergies, lifestyle, or just personal preference—so take a swing at making substitutions that match your needs. Just keep in mind that altering the ingredients in recipes may change the texture of the baked good. Don’t get frustrated if it takes more than one try to get the balance just right! By using natural vegan and gluten-free ingredients, you will be able to indulge in desserts that will make your taste buds leap and your body happy.