Gluten-Free
167 articles in this topic
The Science of Psyllium: How to Bake Gluten-Free Legume & Protein Breads
Why does legume bread turn out gummy, dense or crumbly? What psyllium does in the dough, how to replace it, and 4 golden rules for…
High-Protein Green Pea Bread (Flourless, Yeast-Free & Gluten-Free)
A loaf made from dried green split peas — no flour, no yeast, no eggs and no gluten. About 6 g protein and almost 10 g fiber per s…
Black Lentil Bread with Nigella Seeds: The Dark Loaf That Will Change Your Sandwich
Zero gluten, maximum protein and a perfectly elastic crumb — the precise recipe for a baked black lentil loaf with nigella, garlic…
Baked Soybean Falafel: Crispy and Protein-Packed
Craving falafel while cutting calories? This crispy baked soybean falafel packs in the protein for a satisfying post-workout meal—…
Vegan Banana Pancake in a Panini Press
Need a post-workout protein snack? This fudgy vegan banana pancake with peanut butter cooks in a panini press in about five minute…
Nutritional Yeast: Vegan Bodybuilding’s Secret Ingredient
What can nutritional yeast bring to your vegan bodybuilding routine? Get to know its protein, savory flavor, and easy everyday use…
Vegan Tempeh Fish With Crispy Nori and Rice Paper
This vegan tempeh fish packs protein, iodine, and plenty of savory flavor into a crispy nori-and-rice-paper wrap.
Tempeh That Tastes Great: How to Cook It Right
Tempeh is a traditional Indonesian food made by fermenting soybeans with mycelium, the threadlike body of a fungus. Fermentation m…