A few of my go-to tools and vegan baking ingredients…the ones I actually reach for, tested through years of building a macaron business from scratch. Some links below are affiliate links, meaning I may earn a small commission at no extra cost to you.
Baking Ingredients
I got into gluten-free baking as a teen after some intolerant reactions — while I'm not celiac, I try to keep my baking mostly gluten-free these days. This flour has become my go-to: it's a true 1:1 swap that doesn't sacrifice softness or texture the way a lot of gluten-free blends do. I've used it across cakes, cookies, breads, and more, and it consistently performs close to the real thing without extra tinkering.
Blanched and finely ground, this is the almond flour I reach for when precision matters, especially for macarons, where texture and rise depend on consistency. It avoids the gritty shells or uneven feet you get with coarser blends and holds up reliably batch after batch. A solid pick for other bakes too, but macarons are where it really earns its spot on this list.
I used this mix to make the cake for my brother's engagement party, years before Verón ever existed. Just swapped in applesauce for the eggs to make it fully vegan too. Nearly every guest complimented the flavor and texture, and most were shocked it was gluten-free and vegan at once. This one's got sentimental value, but it earns its spot on merit too.
