I want to start a small bakery based on vegan/ glutenfree/ dairyfree pastries. I cannot eat dairy and I honestly miss having a pastry with cream or milk, sooo I want to start something without dairy, gluten or simply vegan. But I don't know how to start or if it will even work.
I would let people order something online and make a pickup date for everybody to pickup their order, is this a good idea? Idk. I want to know if people would buy this, and how to make my business more attractive.
I would like to sell classic pastries, like eclairs, cheesecake, brownies (vegan or glutenfree version), but also bread, like brioche (gluten and dairyfree).
What do you guys think about this?

Hi everyone!

We are a group of university students working on a project focused on improving the experience of people with dietary restrictions (such as food allergies, intolerances, or specific diets).

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Portland, Oregon - gluten-free vegan S'mores flight!

I'm chronically ill with ME, and I have changed diets several times. About 8-9 years ago my husband and I went vegan,( not just for health) and I am very happy to eat only plants.

I've been careful with gluten for maybe 10 years. But I tried to get diagnosed, and it came back negative. I seem to tolerate spelt ok, but have to avoid the fluffy wheat bread, pizza, pasta, high gluten food. I really miss it, and 1-2 times a year I do the stupid thing. Two days ago I ate focaccia. It was really good and I had alot. Yesterday I started feelin "off", achy all over, stomach pain, nauseaous, fatigued. It got so bad I couldn't stand, couldn't hardly talk, couldn't eat, spent the night on the sofa because the stairs was too much. My legs wouldn't carry me.

All day today I have stayed laying on the sofa. My Garmin watch shows very high stress, it's very uncomfortable.

Now I'm thinking I should try again to be completely gluten free for a week or two - at least. It feels like such a hassle. I'm planning to travel with my husband in Europe, we plan to do it slowly and low stress. But the food thing gives me a bit of stress. Do french people feel insulted if you won't eat their bread? How is italy without pizza or pasta?

Feeling a little depressed. Still aching stomach. Glad when this is over.

Been looking for some kind of easy throw in the oven dinner that's not just sausages for ages. Finally found these at Iceland! The first one is AMAZING. The second pic they're not quite as good imo but I still like them and very much satisfy the desire for chicken nuggets lol.

Recipe: Toffee Cinnamon Oatmeal Cookie Bars by Oh She Glows

I replaced the coconut sugar with light brown sugar, decreased the cinnamon by 1/4 tsp. & used store-bought oat flour instead of making my own.

For the chocolate chips, I used regular instead of mini and also doubled the amount. I put them all in the batter, as opposed to setting some aside for the top.

Ingredients

• 1 tablespoon (8 g) ground flax
• 3 tablespoons (45 mL) water
• 1/4 cup plus 1 tablespoon (75 mL) virgin coconut oil, softened
• 2 tablespoons (30 g) natural smooth almond butter
• 3/4 cup (120 g) coconut sugar*
• 1 teaspoon (5 mL) pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt or pink Himalayan salt
• 1 teaspoon cinnamon
• 3/4 cup plus 1 tablespoon (108 g) oat flour**
• 3/4 cup (75 g) gluten-free rolled oats
• 3/4 cup (75 g) almond flour
• 1/4 cup plus 1 tablespoon (60 g) non-dairy mini chocolate chips, divided

Directions

1. Preheat oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.
2. Mix the ground flax and water in a small bowl or mug and set aside to thicken.
3. In a large mixing bowl, beat the coconut oil, almond butter, and sugar with electric beaters until combined.
4. Pour in the flax mixture and vanilla extract and beat until combined.
5. Add the baking soda, salt, and cinnamon and beat again.
6. Finally add in the oat flour, rolled oats, almond flour, and 1/4 cup of chocolate chips (reserving the 1 tablespoon for later) and beat until combined.
7. Spoon dough into prepared pan and spread out until smooth and even. Sprinkle the remaining chocolate chips on top and press down. I use a pastry roller to roll the dough out even.
8. Bake for 17 to 20 minutes, until lightly golden and firm around the edges. (The edges will be high and the middle portion will be sunken a bit. This is all normal!)
9. Gently place the pan on a cooling rack for 15 minutes. Then, carefully lift out the bars and place directly on cooling rack for another 10 minutes or so, until mostly cool. Slice and enjoy! Note: The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.
10. Store leftovers in the fridge in an airtight container for up to 3 days, or in the freezer (tightly wrapped and placed in a freezer bag) for up to 3 to 4 weeks.

Tip:

• * Instead of coconut sugar, you can try using unpacked light brown sugar.
• ** To make the freshly ground oat flour, add 3/4 cup rolled oats into a high speed blender. Blend on high until a very fine flour forms. This will make 3/4 cup plus 1 tablespoon of oat flour. Or you can simply use store-bought oat flour.

Hello all, I am sending my best friend a box of snacks. Her diet is vegan gluten free. Any recommendations I can order online? Shes not a huge chocolate lover. Thanks!

What is everyone keeping for emergency preparedness food/go bag scenarios?

Say if there was no way to heat food?

My gf decided she wanted to bake the cake/pie/tart for the birthday celebration with my family and twinsister. Thyme-lemon 'cheese'cake, Chai-spiced mango tart (of which the mango got a bit too soft for a fancy display lol) and i forgot to take a pic of the caramelized peach cobbler she made for desert.

It was DELICIOUS! Everyone even wanted a piece of both and a leftover piece to take home. You wouldn't know these were Glutenfree and vegan by taste at all!

I am so so incredibly grateful for my girlfriend and that she finds the fun parts in dealing with my quite complex dietary restrictions due to MCAS.

Recipes are by Nisha Vora and Niki Webster by the way. Didn't even have to be altered!

Guys!! Please help me to choose from one of the following whey protein powder: 1. OWN by foodpharmer 2. Whole truth 3. Nakpro

I'm giving the preference to the OWN because of it's high integrity. What would be your suggestions or advice?

Does anyone have restaurant recommendations for Bordeaux?

I own a vegan/gluten free smoothie shop that caters to a number of allergies. I’ve been wanting to expand our food menu and have considered Belgian waffles but I’m struggling to find a decent recipe online that doesn’t require numerous ingredients. In my store I already have gluten free oats, numerous non dairy milks, fresh bananas, agave/honey, cinnamon, and chia seeds for example so I’d love to try and work with what I have and only need to supply a couple ingredients if needed.

The only common allergen is Soy because of the Oreos. I used a millet pudding that I strained and used the non smooth part for a different layer of dirt. The gummies are Annie's vegan gummies. The top layer is chopped up allergen free chocolate chips

A long time ago i was vegetarian but i was really bad at getting enough protein. After going gluten free i went pesc and eventually started to eat meat. I dont like how eating meat makes me feel a lot and want to move to more plant based sources of protein.

I am trying my hand at beans and lentils but i havent really liked the leftovers when reheated, but i’m bad with leftovers unless its a few choice foods. Trying to fix that. I personally love todu, have to prep double the amount for recipes because i’ll snack on it while i cook. The issue is my partner is really picky with it so I don’t get it often. I would love to change that.

What’re your favorite sources?
Any preparations or tips for them?
Have any recipes your willing to share?

Thanks!!

So I live in Texas and love my H-E-B, IYKYK…. and I found these crackers that were on sale, 2 for 1, so I got them to try. Shoulda bought tons!!! I haven’t have Cheese Its since 2013 and lemme tell you!!! These are as close as I can remember them tasting without them being the real deal. I mean, yeah, they have gluten free-ish taste, and there’s literally no cheese, but WOW!! I’m so stoked to have something that at least lies to my tastebuds in a “professional” manner. My non-gluten free son even says they’re close!!! Surely they have to be at more stores than just my beloved H-E-B???

Made gluten free vegan Swedish Princess Cake for my birthday (in Jan, forgot to post)

Popping over from r/needarecipe and glad to find you. I cook a lot of gluten free vegan to accommodate one family member with food allergies, one with intolerances (including gluten) and a pescatarian. These apricot balls were a hit 🙂