It’s one of those things you can never live down: The moment you open a new bowl of cereal, you wonder if you have enough to eat for the rest of your life.
I’m no baker, but it’s an instinctive reaction that makes me want to bake.
It also makes me wonder if my breakfast is really worth the effort, so I try to find a new recipe each morning to fill the void.
That way, I’m always going to have something to offer.
For me, the first thing I try is a pie dough that is a mix of wheat and oats.
It’s a dough that’s gluten-free, egg-free and vegan.
That’s about as simple as it gets.
Then I start making a few other doughs.
The most obvious one is the original pancak house dough.
The dough is rolled out onto a floured surface and then baked in a shallow pan.
It works best with wheat flour, which has a texture that’s more like pancake dough than a traditional pastry.
The pancak dough is the perfect starting point for making a vegan pancake because it is gluten- and egg- and nut-free.
The next dough that I try out is the pole barn house dough, which is similar to the original, but the flour is much fluffier.
It can be made gluten- or egg- or nut- free.
Then, there are the cookie dough doughs that I like to use to fill my muffin cups.
If you’re looking for a way to cut out extra crust for cookies, the gluten-based dough works perfectly.
This dough is a perfect base for a vegan cinnamon roll.
The only downside to gluten-containing flour is that it tends to be a little dry in the middle.
That is one reason I prefer the cookie or flour doughs for filling muffins.
The other is that some people find the gluten dough to be too sweet.
That said, there is no need to use gluten-flour baking ingredients to make a vegan cookie or muffin dough.
You can use both.
You just have to choose the best gluten-rich one for your recipe.
I like my homemade cookies and muffins to be crunchy, but not too sweet and not too dry.
That means they don’t have to be baked to the perfect thickness or have a perfect crust.
In fact, I use them to fill muffins, so they are always crunchy and always moist.
For the best results, use flour that has a nice texture.
If your flour is grain-free or not grain- and corn-based, you can substitute a gluten-less substitute like flax seed.
Some flour-based recipes call for baking the flour into a cake pan.
You’ll need to bake the flour in the oven at 350 degrees Fahrenheit (180 degrees Celsius), but that’s ok because the baking time is shorter.
If baking the dough into a loaf pan, be sure to bake it at 350°F (180°C).
That will allow the flour to fully cook.
If using a cake mix, use a baking pan that’s at least 1 inch (25 centimeters) deep and a height of at least 2 inches (6 centimeters).
I use a deep-sided loaf pan because it will hold the batter and the cookies better than a shallow baking pan.
I bake the dough on the stovetop.
Then it is ready to go for the oven.
For a vegan dough that works for muffins and cookies, you need to make the dough at least two days in advance.
That doesn’t mean that you have to make it the day it’s baked.
That comes with the territory.
To make a gluten free vegan dough, I bake it in a 9×13 pan.
Then the gluten is cooked and the dough is transferred to a baking sheet.
For muffins or cookies, I transfer the dough to a 9×9 loaf pan.
Next, I cook the dough for about 1 minute on each side, flipping the dough often to get it browned and crisp.
The gluten is removed from the pan, which helps to break up the flour.
I then transfer the flour mixture to a bowl and stir it with a fork until it forms a uniform dough ball.
I press the dough ball into the pan with a rubber spatula until it’s about 1/8 inch (2 centimeters) thick.
Then flip the dough and transfer it to a wire rack to rest for at least an hour.
Then you can slice the dough in half and make a cookie.