Gluten-Free Baking Mix

Serves 8

5 Minute Prep Time

By Morgan Shupe on April 21, 2016 , categorized in Breakfast, Snacks

One baking mix to rule them all! Rather than having to measure out the ratio of gluten-free flour, to sugar, to baking soda each time you whip up a quick bread or pancake, make a large batch of this Gluten-free Baking Mix. Convenient, with added nutrition thanks to Vega One™ or Vega Sport® Performance Protein, this gluten-free baking mix will save you plenty of time in the kitchen.

Chef Morgan’s favorite tried-and-tested basic waffle, muffin, and pancake recipes are included below. Feel free to add different flavor additions you like. She loves adding dark cocoa powder to the muffin mix for chocolate muffins, cacao nibs to the pancakes and sliced strawberries to the waffles. Experiment away!



  1. Combine all ingredients together and store in an air tight container for up to 6 months.

    A few basic recipes to get started with your Gluten-Free Baking Mix:



    (6-8 waffles depending on size of waffle iron)


    2 ½ cups Gluten-Free Baking Mix

    2 cups non-dairy milk

    ¼ cup coconut oil, melted


    1. Mix all ingredients into batter.

    2. Use in waffle maker according to its instructions.



    (12 muffins)


    2 ½  cups Gluten-Free Baking Mix

    1 ½ non-dairy milk

    1 banana, mashed

    1 – 1 ¼ cups bite-sized fruit


    1. Preheat oven to 350F.

    2. In a bowl, combine banana and milk. Stir well. Combine with Baking Mix. Stir in fruit.

    3. Pour into muffin tins. Bake 15- 20 minutes or until a toothpick comes out clean.



    (Serves 12-15 depending on size)


    2 ½ cups Gluten-Free Baking Mix

    1 – 1 1/2 cups non-dairy milk

    1 cup applesauce


    1. Preheat oven to 350F. Spray a cookie sheet with non-stick spray or grease with coconut oil.

    2. Whisk together non-dairy milk and applesauce. Set aside.

    3. Incorporate Baking Mix into the wet, mix until just combined. Add more non-dairy milk if batter appears too thick.

    4. Pour ¼ cup of batter onto cookie sheet to form a pancake. You can fit 3 to 4 pancakes per cookie sheet.

    5. Bake 15 to 20 minutes or until edges are golden and centers are firm.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.