Type what you have

Ingredients

• ✓ soy flour
• rice flour
• tapioca starch
• cinnamon
• baking soda
• baking powder
• nutmeg
• ginger
• dairy-free margarine
• brown sugar
• egg
• pumpkin puree
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
3. 3 Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By momx3pcm

Ingredients

• ✓ soy flour
• whole wheat flour
• cinnamon
• clove
• baking soda
• tapioca starch
• salt
• water
• flax seed meal
• brown sugar
• vanilla extract
• currant
• carrot
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
2. 2 Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By cris ryan

Ingredients

• ✓ soy flour
• splenda granular
• rolled oat
• whole wheat flour
• baking soda
• baking powder
• salt
• cinnamon
• nutmeg
• pumpkin puree
• canola oil
• water
• egg white
• molasses
• flax seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
3. 3 Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

By Yellowsunflower9

Ingredients

• ✓ soy flour
• all-purpose flour
• wheat germ
• sugar
• baking powder
• salt
• soy milk
• vegetable oil

Instructions

1. 1 Combine flour, wheat germ, soy flour, sugar, baking powder, and salt in a medium bowl. Add soy milk and oil and whisk until batter is smooth.
2. 2 Heat a dry, nonstick pan over medium heat. Pour batter into 5-inch circles. Peek under pancakes when edges appear dry; flip when bottoms are golden brown, about 2 minutes. Flip and cook other side until golden brown, about 1 minute more. Repeat with remaining batter.

By Baker Ben

Ingredients

• ✓ soy flour
• rice flour
• white sugar
• salt
• pumpkin puree
• oil
• egg
• infant rice cereal
• baking powder
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
3. 3 Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By glutenfreemom

Ingredients

• ✓ soy flour
• whole wheat pastry flour
• wheat germ
• white sugar
• baking powder
• salt
• egg
• canola oil
• almond extract
• soy milk

Instructions

1. 1 Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
2. 2 Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

By Kimberly

Ingredients

• ✓ soy flour
• whole wheat flour
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg white
• banana
• vegetable oil

Instructions

1. 1 Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
2. 2 Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.

By TicklingYourTastebuds

Ingredients

• ✓ soy flour
• whole wheat flour
• rye flour
• sugar
• baking powder
• salt
• cinnamon
• vanilla extract
• water
• soy milk
• pecan

Instructions

1. 1 In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
2. 2 Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.

By GALINUSA

Ingredients

• ✓ soy flour
• lentil
• active dry yeast
• water
• olive oil
• salt
• honey
• whole wheat flour
• barley flour
• millet flour
• rye flour

Instructions

1. 1 Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. 2 Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
3. 3 Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

By MARBALET

Ingredients

• ✓ soy flour
• margarine
• almond milk
• vinegar
• rice flour
• brown sugar
• amaranth flour
• flax seed meal
• baking powder
• baking soda
• salt
• banana
• egg
• coconut oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square metal baking dish with margarine.
2. 2 Mix almond milk and vinegar together in a cup.
3. 3 Mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt together in a large mixing bowl.
4. 4 Beat bananas, almond milk mixture, egg, and coconut oil together in a separate bowl; add to rice flour mixture and stir until dry ingredients are completely moistened. Spread the mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By kathy

Ingredients

• ✓ soy flour
• water
• honey
• canola oil
• bread flour
• whole wheat flour
• soy milk
• oat bran
• salt
• active dry yeast

Instructions

1. 1 Place water, honey, canola oil, bread flour, whole wheat flour, soy flour, powdered soy milk, oat bran, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic Medium or Regular cycle. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Laure

Ingredients

• ✓ soy flour
• olive oil
• water
• bread crumb
• herbes de provence
• garlic powder
• salt
• black pepper
• cayenne pepper
• zucchini
• vegan mayonnaise
• ketchup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
2. 2 Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
3. 3 Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
4. 4 Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
5. 5 Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
6. 6 Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

By SadieTheVeganLady

Ingredients

• ✓ soy flour
• egg
• cider vinegar
• olive oil
• honey
• buttermilk
• salt
• xanthan gum
• cornstarch
• potato starch
• rice flour
• active dry yeast

Instructions

1. 1 Place ingredients into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
2. 2 Select the sweet dough cycle. Five minutes into the cycle, check the consistency of dough. Add additional rice flour or liquid if necessary.
3. 3 Let bread cool for 10 to 15 minutes before removing from the pan.

By Aaron Atkinson

Ingredients

• ✓ soy flour
• all-purpose flour
• cinnamon
• salt
• baking soda
• baking powder
• silken tofu
• brown sugar
• egg
• honey
• walnut oil
• almond extract
• zucchini
• pineapple
• walnut
• flax seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.
3. 3 Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

By THREESEAS7