To use this recipe you will need our specially blended Bread flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

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Rosemary Focaccia

Cuisine

Breakfast, Gluten-Free, Italian, Vegan

Prep Time

10 minutes

Cook Time

25 minutes

Passive Time

15 minutes

Servings

pan

Ingredients

• 18 oz warm water (110° to 115°)
• 3 TBL cane sugar
• 1/4 cup olive oil
• 1/2 oz instant yeast we love Lasaffre SAF-instant Red
• 3 cups https://karmabaker.com/shop/bread/bread-ship/celines-gluten-free-bread-mix-ship/ https://karmabaker.com/shop/bread/bread-ship/celines-gluten-free-bread-mix-ship/
• 1/2 cup extra virgin olive oil in addition to the above oil
• 2 TBL fresh chopped rosemary
• 1 tsp course sea salt

Cuisine Breakfast, Gluten-Free, Italian, Vegan Prep Time 10 minutes Cook Time 25 minutes Passive Time 15 minutes Servings pan Ingredients 18 oz warm water (110° to 115°) 3 TBL cane sugar 1/4 cup olive oil 1/2 oz instant yeast we love Lasaffre SAF-instant Red 3 cups https://karmabaker.com/shop/bread/bread-ship/celines-gluten-free-bread-mix-ship/ https://karmabaker.com/shop/bread/bread-ship/celines-gluten-free-bread-mix-ship/ 1/2 cup extra virgin olive oil in addition to the above oil 2 TBL fresh chopped rosemary 1 tsp course sea salt

Instructions

1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115); Let the mixture stand until bubbles form on the surface.  About 5 min.

   
2. Add the chopped up rosemary to a 1/2 cup of extra virgin olive oil. Set aside and allow to sit until ready to use.

   
3. Ijn a sgtand mixer with a beater attachment, Stir the 1/4 cup of oil and the Karma Baker Bread flour blend into the yeast mixture. Using a paddle beater, beat on low speed (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.

   
4. Prepare a cookie sheet with parchment paper.
5. Grease a silicon spatula and empty the batter into the pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the pan. Cover and let rise in a warm place until just about doubled, about 15-25 minutes. Dough should rise to about a ½” above the pan’s top edge. Firmly press your fingers into the dough to create hills and valley that will hold the rosemary scented olive oil. Pour the prepared oil evenly over the dough. Sprinkle with salt.

   
6. Bake at 375° until golden brown, 25 minutes.

   
7. Remove from pan to cool on a wire rack. Cool at least 2 hours before cutting. GF bread can seem gummy when still hot.

   

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To use this recipe you will need our specially blended Gluten-Free Bread Flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

Print Recipe

Karma Baker's Bread Rolls

Prep Time

10 minutes

Cook Time

60 minutes

Passive Time

15 minutes

Servings

rolls

Ingredients

• 18 oz warm water (110° to 115°)
• 3 TBL cane sugar
• 1/4 cup olive oil canola oil is ok too
• 1/2 oz instant yeast we love Lasaffre SAF-instant Red
• 3 cups Karma Baker Bread Flour Mix use the entire bag provided

Prep Time 10 minutes Cook Time 60 minutes Passive Time 15 minutes Servings rolls Ingredients 18 oz warm water (110° to 115°) 3 TBL cane sugar 1/4 cup olive oil canola oil is ok too 1/2 oz instant yeast we love Lasaffre SAF-instant Red 3 cups Karma Baker Bread Flour Mix use the entire bag provided

Instructions

1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
2. Let the mixture stand until bubbles form on the surface.  About 5 min.
3. Stir the oil and flour blend into the yeast mixture. Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.

   
4. Grease a silicon spatula to pull out the bread dough. Form dough into 16 -18 small balls. About 100 (3 oz) grams each. With oiled hands (olive oil is great), roll dough into smooth round balls and lay on a greased or parchment lined cookie sheet a few inches apart. Cover loosely with plastic wrap and let them rise in a warm place until just about doubled, about 15-25 minutes. Rolls should rise until almost doubled and puffy.

   
5. Bake at 375° until golden brown and firm on the outside, about 20-25 minutes. Remove rolls from the pan to cool on wire rack.

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To use this recipe you will need our specially blended Bread flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.

Print Recipe

Karma Baker's Bread at home.

Prep Time

10 minutes

Cook Time

60 minutes

Passive Time

15 minutes

Servings

loaf

Ingredients

• 18 oz warm water (110° to 115°)
• 3 TBL cane sugar
• 1/4 cup olive oil canola oil is ok too
• 1/2 oz instant yeast we love Lasaffre SAF-instant Red
• 3 cups Karma Baker Bread Flour Mix use the entire bag provided

Prep Time 10 minutes Cook Time 60 minutes Passive Time 15 minutes Servings loaf Ingredients 18 oz warm water (110° to 115°) 3 TBL cane sugar 1/4 cup olive oil canola oil is ok too 1/2 oz instant yeast we love Lasaffre SAF-instant Red 3 cups Karma Baker Bread Flour Mix use the entire bag provided

Instructions

1. In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
2. Let the mixture stand until bubbles form on the surface.  About 5 min.
3. Stir the oil and flour blend into the yeast mixture. Using a paddle beater, beat on low speed using your stand mixer, (I like using setting 2-3) until smooth. Beat about 3 minutes. DO NOT knead this dough. It will be very sticky, like thick pancake batter.

   
4. Grease a silicon spatula and empty the batter into a greased 10" x 5" loaf pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the loaf pan. Cover and let rise in a warm place until just about doubled, about 15-25 minutes. (SEE TIP BELOW – I like an empty microwave) Dough should rise to about a ½” above the pan’s top edge.

   
5. Bake at 375° until golden brown and bread sounds hollow when tapped, 60 minutes. Remove from pan to cool on wire rack.

   

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Low Carb Day perfection!

Each square is 310 calories
4 net carbs/ 24g Fat/3g protein

Keto Vegan Creme de Mint Brownie

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Keto Vegan Creme de Mint Brownies

perfect for low carb days. These are fudgey and minty and cool! Note about Miyoko's butter... I love it and use it where ever I can. It does not disappoint! But, be warned, it does have cashew cream in it (for those with nut allergies ;( and may be just plain hard to find for some. Earth Balance Vegan Butter is a great substitute. I'll be posting my own recipe for a butter blend we use at the bakery too! stay tuned!

Course

Chocolates, Cookies, Specialty

Cuisine

FASTer Way Meals, Gluten-Free, Vegan

Servings

brownies

Ingredients

Keto Brownies

• 100 g almond flour
• 140 g Xylitol
• 80 g Unsweetened Organic Cocoa Powder
• 1/2 tsp salt
• 150 g Miyoko's Vegan Butter or earth balance stick
• 5 tsp egg replacer powder
• 1/2 cup water

Minty Green Layer

• 115 g Miyoko's Vegan Butter
• 150 g Celine's SF sugar blend *see notes for recipe
• 1/8 tsp tumeric
• 1/8 tsp spirulina
• 1/2 tsp mint extract or 5 drops of mint oil

Chocolate Layer

• 140 g Lily's Sugar Free Chocolate chips
• 140 g Miyoko's Vegan Butter
• 2 tbl Celine's SF sugar blend *see notes for recipe

Course Chocolates, Cookies, Specialty Cuisine FASTer Way Meals, Gluten-Free, Vegan Servings brownies Ingredients Keto Brownies 100 g almond flour 140 g Xylitol 80 g Unsweetened Organic Cocoa Powder 1/2 tsp salt 150 g Miyoko's Vegan Butter or earth balance stick 5 tsp egg replacer powder 1/2 cup water Minty Green Layer 115 g Miyoko's Vegan Butter 150 g Celine's SF sugar blend *see notes for recipe 1/8 tsp tumeric 1/8 tsp spirulina 1/2 tsp mint extract or 5 drops of mint oil Chocolate Layer 140 g Lily's Sugar Free Chocolate chips 140 g Miyoko's Vegan Butter 2 tbl Celine's SF sugar blend *see notes for recipe

Instructions

Keto Brownies

1. Heat oven to 350/180 degrees Line the bottom and side of an 8x8 pan with parchment paper. Combine the vegan butter, sugar, cocoa powder and salt in a glass dish, microwave for 30 seconds, stir and heat again for 30 seconds. Mix until sugar crystals are melted and mixture is smooth.
2. In a separate bowl, mix egg replacer with warm water and stir. Allow to sit for 2 minutes to froth and bubble for a few minutes. Stir egg mixture and almond flour into chocolate until combined and smooth. Beat about 1 minute.
3. Pour in to prepared pan and bake 20 mintues.
4. Allow brownies to cool at least an hour.

Creme de Mint Filling

1. Beat vegan butter and sugar until light and fluffy. Add turmeric, spirulina and mint, mix until color and taste set. Spread over cooled brownies and chill 15 minutes.

Chocolate Topping

1. In a glass measuring cup melt butter and chocolate chips for 30 second in the microwave. Stir. Heat for a second 30 seconds. Add 2 TBL SF sugar to taste, stir until smooth. Spread over green layer and chill. Cut into 16 bars. Store refrigerated.
2. ***NOTE*** Celine's Sugar Free Powdered Sugar Blend 1.5 cups xylitol crystals 1/2 tsp stevia 1 TBL tapioca starch 1/2 tsp salt Blend in a food processor or vitamix until fine powder
3. Each square is 310 calories 4 net carbs/ 24g Fat/3g protein

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This is our signature recipe for Karma Baker‘s sugar cookies. They are late and crispy and not too sweet. They can be decorated with Celine‘s royal icing recipe, or white chocolate like we do with the bakery. Or enjoyed plain

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Crispy Sugar Cookies

Course

Cookies

Cuisine

American Favorites, Dessert, Gluten-Free, Vegan

Prep Time

30 min

Servings

cookies

Ingredients

• 3/4 cup Organic Evaporated Cane Juice
• 2 sticks Organic Vegan Butter (1 cup)
• 1 1/2 cup Organic Sorghum Flour
• 3/4 cup Organic Brown Rice Flour
• 3/4 cup White Rice Flour
• 1/4 tsp Sea salt
• 1 tsp Xanthan Gum
• 1/2 tsp Baking Soda
• 2 TBL Maple syrup
• 1 tsp Good quality Madagascar Vanilla

Course Cookies Cuisine American Favorites, Dessert, Gluten-Free, Vegan Prep Time 30 min Servings cookies Ingredients 3/4 cup Organic Evaporated Cane Juice 2 sticks Organic Vegan Butter (1 cup) 1 1/2 cup Organic Sorghum Flour 3/4 cup Organic Brown Rice Flour 3/4 cup White Rice Flour 1/4 tsp Sea salt 1 tsp Xanthan Gum 1/2 tsp Baking Soda 2 TBL Maple syrup 1 tsp Good quality Madagascar Vanilla

Instructions

1. Cream together Vegan butter and sugar until light and fluffy.
2. Sift together dry ingredients and add to whipped butter. Combine until just blended. Add Vanilla and Maple syrup, mix until a ball of dough is created.
3. wrap dough in plastic or waxed paper. Refrigerate at least 30 minutes.
4. Preheat oven to 350 Pull dough from fridge and let sit at room temp for 10 min. Roll out in small batches to a 1/4" thickness and cut with a cookie cutter. Place cookies on a parchment lined baking sheet. Bake for 15 minutes at 350. Cookies will will become lightly browned on the edges.

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GF Flour 

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Crunchy Sweet Potato Pecan Casserole

Course

Holiday, Main Dish

Cuisine

American Favorites, Gluten-Free, Vegan

Servings

servings

Ingredients

Filling

• 3-4 medium Sweet potatoes (about 1 3/4 pounds)
• 1 tsp Sea salt
• 4 TBL Miyoko's Vegan Butter
• 1/4 cup Soy or Almond milk

Pecan Crunch Topping

• 1/4 Cup Miyoko's Vegan Butter
• 1/2 Cup Karma Baker Organic Gluten Free Flour https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
• 1/2 Cup Organic brown sugar
• 3/4 cup Chopped pecans
• 1/2 Tsp Sea salt

Course Holiday, Main Dish Cuisine American Favorites, Gluten-Free, Vegan Servings servings Ingredients Filling 3-4 medium Sweet potatoes (about 1 3/4 pounds) 1 tsp Sea salt 4 TBL Miyoko's Vegan Butter 1/4 cup Soy or Almond milk Pecan Crunch Topping 1/4 Cup Miyoko's Vegan Butter 1/2 Cup Karma Baker Organic Gluten Free Flour https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/ 1/2 Cup Organic brown sugar 3/4 cup Chopped pecans 1/2 Tsp Sea salt

Instructions

Filling

1. Bake the sweet potatoes in the oven at 450 for 30 minutes.
2. For the sweet potato filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, sor or almond milk, brown sugar and salt in a large bowl. Transfer to the prepared baking dish.

   

Pecan Crunch Topping

1. Combine the Gluten Free flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer.
2. Bake until mostly set in the center and golden on top, 25 to 30 minutes.

   

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Vegan Gluten-Free Raspberry Oat Bars

Use your favorite GF flour or try our organic GF blend …

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Raspberry Oat Bars

Chewy and tangy bars from my grandma's recipe book, just altered a bit for the new age of V&GF baking!

Course

Breakfast, Cookies, Holiday

Cuisine

Breakfast, cookies, Dessert, Gluten-Free, Vegan

Prep Time

10 min

Cook Time

35 min

Servings

bars

Ingredients

• 1 cup Karma Baker Organic Flour Blend use your fave blend or buy ours at https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
• 1/4 tsp Baking Soda
• 1/4 tsp Sea salt
• 1/2 cup Organic brown sugar
• 1 cup Thick Cut GF Oats
• 1 stick Organic Vegan Butter cut into cubes, room temp
• 9 oz Organic Raspberry Perserves

Course Breakfast, Cookies, Holiday Cuisine Breakfast, cookies, Dessert, Gluten-Free, Vegan Prep Time 10 min Cook Time 35 min Servings bars Ingredients 1 cup Karma Baker Organic Flour Blend use your fave blend or buy ours at https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/ 1/4 tsp Baking Soda 1/4 tsp Sea salt 1/2 cup Organic brown sugar 1 cup Thick Cut GF Oats 1 stick Organic Vegan Butter cut into cubes, room temp 9 oz Organic Raspberry Perserves

Instructions

1. Preheat oven to 350. Prepare an 8x8 square baking pan with parchment paper. Or set out 9 4" sturdy baking cups like the ones I used.
2. In a large mixing bowl combine everything but the jam. Using a pastry knife or your fingers, cut or rub the butter into dry the ingredients so it resembles lumpy wet sand, it should take about 5-10 min.

   
3. Press 2 cups of the mixture (about 2/3 of it) into the bottom of the prepared 8x8 baking dish. if using the cups, press 1.5 oz into each cup.

   
4. Spread the raspberry jam over the base.

   
5. With your fingers, sprinkle the remaining 1/3 of the oat mixture over the jam.

   
6. Bake the 8x8 pan at 350 for 35 min, until the top crumb is golden brown. Individual baking cups bake for 20 min. Let cool about 20 min and remove from the pan. Slice into 9 squares when completely cool. But if you can't wait.... these taste pretty good hot too ;)

   

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We make these beautiful gift-worthy cupcakes only at Valentine’s Day… here’s the recipe for you to enjoy at home!

of course you can always order them here… www.karmabaker.com/shop/cupcakes

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Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free

Cuisine

Dessert, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

25 min

Servings

cupcakes

Ingredients

Chocolate Cake

• 2/3 Cups Organic Soy Milk may sub any dairy free milk
• 1 TBL Lemon Juice or Apple Cider Vinegar
• 1 Cups Organic Evaporated Cane Juice
• 1/3 Cups Organic Applesauce (unsweetened)
• 1/2 Cups Organic Coconut Oil
• 1 TBL Vanilla
• 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted
• 1/4 Cups Organic White Rice Flour
• 3/4 Cups Unsweetened Organic Cocoa Powder
• 1 1/2 TBL Aluminum Free Baking Powder

Chcoalte Glaze

• 2 cups Organic Powdered Sugar
• 1/3 cup Unsweetened Organic Cocoa Powder
• 2 TBL warm water

Cuisine Dessert, Gluten-Free, Vegan Prep Time 20 min Cook Time 25 min Servings cupcakes Ingredients Chocolate Cake 2/3 Cups Organic Soy Milk may sub any dairy free milk 1 TBL Lemon Juice or Apple Cider Vinegar 1 Cups Organic Evaporated Cane Juice 1/3 Cups Organic Applesauce (unsweetened) 1/2 Cups Organic Coconut Oil 1 TBL Vanilla 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted 1/4 Cups Organic White Rice Flour 3/4 Cups Unsweetened Organic Cocoa Powder 1 1/2 TBL Aluminum Free Baking Powder Chcoalte Glaze 2 cups Organic Powdered Sugar 1/3 cup Unsweetened Organic Cocoa Powder 2 TBL warm water

Instructions

1. preheat oven 350 prepare cupcake pans with tall liners
2. Measure out and combine vegan milk with lemon juice or cider vinegar. Let sit at least 25 minutes. Combine wet ingredients with dry. Blend for 2 minutes on low speed. Portion out batter into muffin liners 2/3rd full. Let sit for 10 minutes before going into the oven. Bake 20-25 minutes at 350, or until puffy and just done in the center.
3. When cupcakes have cooled, core the center and fill with Cherry preserves. Cap the cupcake with the top of the core and cover with chocolate glaze. Set aside to dry.
4. To make chocolate glaze: Slowly mix powdered sugar and cocoa powder with warm water. Stir until completely combi