Gluten-free vegan mixtures, compositions and recipes for baked goods with
improved qualities including, but not limited to, taste, texture
consistency and nutritional value. In one embodiment, a recipe for
preparing a dry mix for gluten-free baked goods is provided. The recipe
is comprised of approximately 1/2 part rice flour, 1/4 part bean flour,
1/8 part tapioca starch, 1/8 part corn starch, 1/100 part baking powder,
3/500 part baking soda and 1/58 part any combination of guar, xanthan,
locust bean gums and/or locust root.