Unlocking Delicious Allergy-Friendly Baking: A Comprehensive Review of Baking You Happy Cookbook and Easy Gluten-Free Vegan Gingersnaps
In today’s culinary landscape, navigating food allergies and dietary restrictions has become increasingly common. Many individuals seek delightful treats that cater to their specific needs without compromising on flavor or texture. This is where cookbooks like Baking You Happy: Gluten-Free Recipes from Sweet Freedom Bakery (100% vegan) truly shine. This exceptional cookbook offers a treasure trove of over 50 sweet treat recipes, all meticulously crafted to be gluten-free, 100% vegan, and free of common allergens such as soy, peanuts, corn, refined sugar, and artificial ingredients. For anyone managing food sensitivities, or baking for loved ones who do, Baking You Happy promises the liberating freedom to create and enjoy an array of baked goods without worry.
But the appeal of this book extends far beyond those with allergies. If you’re an avid baker looking to expand your culinary horizons, eager to explore modern baking ingredients, or simply interested in healthier alternatives, this cookbook is an indispensable resource. It challenges traditional baking norms and introduces innovative approaches that are both accessible and rewarding, proving that deliciousness knows no dietary bounds.
Meet the Author and Discover the Sweet Freedom Philosophy
Baking You Happy is penned by Allison Lubert, the visionary owner of the highly acclaimed Sweet Freedom Bakery in Philadelphia. Her philosophy centers on creating allergy-friendly recipes that not only meet strict dietary requirements but also rival, and often surpass, the taste and texture of their traditional counterparts. This commitment to quality and flavor is evident throughout the book. As I delved into its pages, several intriguing titles immediately captured my attention. Among them were “Magic Bars” (a nod to classic Hello Dollies or Dream Bars), “Mexican Hot Chocolate Cupcakes,” “Brownie Sundae Cupcakes,” “Zucchini Bread,” and, of course, “Gingersnaps.” Thanks to the generous permission from the publisher, I am thrilled to share the delightful Gingersnap recipe with you today, presented exactly as it appears in the book.
Embracing Specialty Ingredients: A Baker’s Journey
My family holds a special fondness for gingersnaps, so I was particularly eager to try Allison Lubert’s gluten-free and vegan rendition. Initially, I harbored a slight hesitation, anticipating the need to purchase a few specialized ingredients like gluten-free baking flour, coconut sugar, and xanthan gum for just one batch of cookies. However, as I continued to explore the cookbook, I quickly realized that many other cherished recipes, including chocolate chip cookies, oatmeal raisin cookies, and zucchini bread, called for this very same trio of unique components. This discovery immediately justified the investment, transforming what seemed like a one-off purchase into a smart move for expanding my allergy-friendly baking repertoire.
The accessibility of these ingredients has also vastly improved over the years. To my pleasant surprise, I found xanthan gum readily available in the bulk section of my local grocery store, allowing me to purchase just the right amount for approximately 70 cents a pouch. This was a significant improvement from previous experiences where I might have had to spend around $12.00 for a much larger bag. Similarly, Bob’s Red Mill gluten-free baking flour and coconut sugar were reasonably priced and, much to my delight, easily found at my usual grocery store. The increasing prevalence of gluten-free baking has truly made these once-niche ingredients mainstream and affordable, making it easier than ever for home bakers to experiment with new dietary-inclusive recipes.
Baking and Tasting the Gluten-Free Vegan Gingersnaps
Moving onto the main event: those highly anticipated gingersnaps. The recipe itself was wonderfully straightforward and easy to follow, mirroring the simplicity often found in other vegan cookie recipes. The process involved the familiar two-bowl method: mixing the dry ingredients in one, the wet ingredients in another, and then combining them until a cohesive dough formed. I noticed the dough was notably thicker than I had initially expected for gingersnaps, but this didn’t pose any difficulty. I was still able to comfortably shape the dough into charming, flat rounds, ready for baking. The anticipation mounted as they went into the oven.
And here are my own freshly baked gingersnaps:
Upon reviewing my results, I suspect I might have packed the Bob’s Red Mill gluten-free flour a little more densely into the measuring cup than the author intended. This leads me to my only minor critique of the cookbook: the absence of gram measurements. While many American bakers are traditionally accustomed to volume measurements and may not own kitchen scales, using weight provides unparalleled accuracy, especially in gluten-free baking where ingredient ratios can significantly impact texture. I hold out hope that one day, baking with scales will become the universal standard. Despite this potential slight over-measurement of flour, the cookies turned out genuinely good. The unique blend of coconut sugar and flax meal imparted a distinct flavor profile, subtly different from traditional gingersnaps, yet undeniably delicious. The warm spices of ginger and cinnamon were perfectly balanced, and the texture was a delightful balance of chewiness and a gentle snap. I thoroughly enjoyed them.
A Second Success: Gluten-Free Vegan Chocolate Chip Cookies
Encouraged by the success of the gingersnaps, I eagerly moved on to testing a second recipe from Baking You Happy: the chocolate chip cookies. These cookies presented a visually distinct appearance from any chocolate chip cookies I had baked before, appearing noticeably darker than the ones gracing the book’s cover. While I followed the instructions precisely, I believe the specific brand of coconut sugar I used (Big Tree) might have contributed to their deeper hue. For the chocolate chips, I opted for readily available Guittard semisweet chips, as specialty gluten-free or vegan chocolate chips weren’t available at my local store at the time. However, if I were preparing these for individuals with celiac disease or strict vegan dietary needs, I would certainly prioritize sourcing certified allergen-free chocolate to ensure complete compliance. Regardless of the visual difference, the flavor of these cookies was absolutely unique and captivating. They boasted exquisite notes of vanilla, caramel, coconut, and rich chocolate, creating a complex and satisfying taste experience. The texture was perfectly chewy, adding to their irresistible appeal. I was completely smitten with their texture, flavor, and virtually every aspect of these cookies, and I’m already looking forward to making them again soon. With two such positive outcomes, my excitement to explore other recipes, such as the gluten-free zucchini bread, has only intensified.
Conclusion and Recipe Sharing
Baking You Happy has proven to be an invaluable addition to my kitchen, offering delicious and reliable recipes that cater to a wide range of dietary needs without sacrificing flavor. It’s a testament to Allison Lubert’s skill and dedication to creating truly inclusive baked goods. Whether you’re navigating food allergies, embracing a vegan lifestyle, or simply curious about modern baking, this cookbook provides fantastic guidance and inspiration. I highly recommend placing Baking You Happy on your holiday wish list this season! Not only will you discover incredible new recipes, but you’ll also gain valuable insights and confidence in the world of gluten-free and vegan baking. You’ll be amazed at how effortlessly you can create delicious, wholesome treats that bring joy to everyone at the table.
Below, you’ll find the recipe for the delightful gluten-free vegan gingersnaps. I hope you enjoy baking and tasting them as much as I did. If circumstances allow, I’ll be sure to share another fantastic recipe from this exceptional cookbook in the near future.
Recipe
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Ingredients
- 1¾ cups Bob’s Red Mill gluten-free all-purpose baking flour
- ¾ cup + 6 tablespoons coconut sugar divided
- ¼ cup flax meal
- 1½ teaspoons xanthan gum
- 1½ teaspoons ginger
- 2½ teaspoons cinnamon divided
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon sea salt
- ⅛ teaspoon cloves
- ½ cup melted coconut oil
- ½ cup gluten-free molasses
- 1 tablespoon vanilla extract
Instructions
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Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
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STEP ONE In a medium bowl, sift together the Bob’s Red Mill gluten-free all-purpose baking flour, ¾ cup coconut sugar, flax meal, xanthan gum, ginger, 1 teaspoon cinnamon, baking soda, cream of tartar, sea salt, and cloves.
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STEP TWO In a large bowl, mix together the melted coconut oil, gluten-free molasses, and vanilla extract. Add the flour mixture to the wet mixture and stir them until a grainy dough is formed.
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STEP THREE In a separate small bowl, mix together the remaining 6 tablespoons of coconut sugar and the remaining 1½ teaspoons of cinnamon. Using an ice cream scoop or similar tool, shape the dough into round balls and roll them in the cinnamon/sugar mixture to coat fully. Place them on the cookie sheet 1 inch apart. Press down with a spoon to almost totally flatten each cookie.
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STEP FOUR Bake the cookies for 9 minutes. Rotate and bake for 4 additional minutes.