Welcome to the Wholesome Chow Blog!

All of the recipes in this blog are made using Wholesome Chow's Organic Gluten Free & Vegan Baking Mixes and
are 100% Gluten, Wheat, Egg, Dairy, and Casein free. You can purchase our products through our website with FREE SHIPPING on US orders over $25!

The Wholesome Chow Blog is truly an Allergy-Friendly destination for all things gluten free, vegan and yummy.

We hope you enjoy the Official Wholesome Chow Blog! Thanks for spending some time with us!

Friday, March 13, 2015

Heart Shaped Mini Chocolate Cakes filled with Wholesome Chow's Vanilla Frosting!

Check out these super CUTE Heart Shaped Chocolate Mini Cakes filled with Wholesome Chow's Vanilla Frosting! This recipe is courtesy our wonderful baker friend Michelle! These were made using Wholesome Chow's Organic Gluten Free & Vegan Chocolate Cake Mix, then filled with our prepared Organic Gluten Free & Vegan Vanilla Frosting.  Serve these sweet delicious mini cakes to your sweetie next time they do something special for you :)

1 1/4 Cup Milk (non-dairy or dairy)
1/4 cup Oil (we like Safflower or Coconut Oil)
1 tsp Milk (non-dairy or dairy)
1/2 cup Butter (we use non-dairy Earth Balance Buttery Spread)
  1. Preheat oven to 350 degrees F.
  2. Combine baking mix with milk and oil. Whisk well so batter is completely smooth.
  3. Place batter into a greased 8" x 8" baking pan (or similar size)
  4. Bake for 25-30 minutes at 350 degrees F.
  5. Once cooled completely, use a thick heart shaped cookie cutter to create heart shaped pieces of cake.
  6. Let cool completely before filling with frosting.
  1. Prepare frosting according to directions on package.
  2. Chill frosting for 15-20 minutes in a piping bag, or you can use a ziplock bag with a piping tip (here's a great how-to video for using a ziplock bag to pipe)
  3. Pipe frosting into baked cupcakes. Fill as much as you can until the heart begins to slowly tear. This is when they are filled enough. Use the remainder of the frosting to decorate the top.
  4. Enjoy immediately or free and enjoy at a later date. Yummy!

Wednesday, January 28, 2015

Gluten Free Vegan Shortbread Cookies!

Hey Wholesome Chow Friends!  Here's another awesome recipe from our friend Michelle in Canada!  She made these delicioius and simple Shortbread cookies using just 4 ingredients, one of which is our amazing Organic Gluten Free All-Purpose Baking Mix

Hope you enjoy!


1 Cup Wholesome Chow Organic Gluten Free All-Purpose Baking Mix
1 Cup Corn Starch
6 Tbsp Powdered Sugar
1 1/2 Cups Coconut Butter, Coconut Oil, Earth Balance Buttery Spread or Dairy Butter

  1. Mix all dry ingredients.
  2. Cut into chunks coconut butter.
  3. Kneed the dry ingredients with the coconut butter until there are no butter lumps left. The dough will be extremely runny. Used a spatula to help get it off and spread it into a glass cooking tray (about 1-2 inches in thickness). 
  4. Bake at 350 degrees Celsius until the top of the cookies feels crisp (about 15-20 min).
  5. Cool completely. 
  6. Cut into squares and cover with powdered sugar. The powdered sugar makes the cookie slightly soggy on the outside but with each bite it is: Crunchy, Flaky and Pure Amazingness!!! No Coconut Taste, No Earth Balance Taste and your all purpose flour worked its wonders. You can also use real butter if you are not Vegan (unsalted).

Thursday, December 11, 2014

Gluten Free Vegan Mexican Wedding Cookies Recipe

How awesome is our new friend Michelle!  She emailed us this delicious recipe for Mexican Wedding Cookies the other day.  Hope you enjoy!

From Michelle:

Hi Veronica!
You gotta try these. They will melt in your mouth!
I am Mexican and I grew up eating these cookies during the holidays.
Here is the recipe:

1 cup Earth Balance Soy Free Buttery Sticks (room temp) (or regular butter)
1 Cup Finely Chopped Pecans (food processor almost powdery consistency)
1/2 Cup Powdered sugar
1 tsp vanilla

I used my hands for the whole process. Mash/blend butter, vanilla, powdered sugar.
Place in bowl and add, mix, blend flour.
Add Pecans to the mix and massage real well.
I got 24 balls (smaller than golf balls)
Bake at 350 F for 15-20 minutes.
Should be able to pick them up, slightly browned on the bottom and solid from the top.
Once cooled completely roll them in powdered sugar and ENJOY! <3 div="">

If you give them a try, let me know what you think of them!
Take care :)
Michelle F

Friday, November 21, 2014

Gluten Free Vegan Chocolate Chip Cookies

Happy Thanksgiving Friends!  (Well, almost!)

Check out this new recipe using Wholesome Chow's Organic Gluten Free All-Purpose Baking Mix to make these delicious Chocolate Chip Cookies!  The recipe came from a friend of Wholesome Chow, Michelle, who purchases our mixes often and loves to send us her yummy recipes.

She inspired us to give the recipe a whirl last night (baby Violette helped!).  And, WOW, these cookies are AMAZING!!  We are true lovers of all things Chocolate Chip and Gluten Free and these cookies really hit the spot.  The best part is they took only about 10 minutes to whip up and baked perfectly in the oven.  

The result: Crispy on the outside, chewy on the inside.  PERFECTION.

True to the Wholesome Chow form, these cookies are:
  • Gluten Free
  • Vegan
  • Made with Organic Ingredients
  • Nut Free
  • Dairy Free
  • Made with Love
We hope you enjoy these cookies as much as we did!

Gluten Free Vegan Chocolate Chip Cookies
Makes about 2 dozen



Preheat your oven to 350˚.  Put the Earth Balance, sugars and vanilla in a bowl.  Using a mixer, beat until light and creamy, about 2 minutes on medium speed.  Add the water and mix until blended.  In a separate bowl mix the All-Purpose Baking Mix and baking powder.  Turn the speed of your mixer to the lowest setting and add the flour mixture.  Mix until the flour is incorporated.  Stir in the chocolate chips.  Place scoops of cookie dough on a cookie sheet and bake for 13 minutes.  Allow to cool a few minutes on the cookie sheet before removing to a cooling rack.
Original recipe courtesy of Becky Bakes

Tuesday, December 17, 2013

Gluten Free Vegan Pie Crust Recipe

Yay!  It's that time of year again!

The perfect time for baking delicious pies :)

But, what is one to do if they don't eat gluten, wheat or dairy?

Well, look no further, friends!  It's Wholesome Chow to the rescue!

Here's our latest recipe, care of our dear friend Laura who is an avid fan of our gluten free vegan baking mixes.  She absolutely LOVES our Organic Gluten Free All-Purpose Baking Mix and comes up with some very crafty uses for it.

Gluten Free Vegan Pie Crust - Before Baking

This pie crust recipe was adapted from a William Sonoma Pie Crust recipe, but made using our All-Purpose Baking Mix and Earth Balance Vegan Buttery Spread.

Gluten Free Vegan Pie Crust - After Pre-Baking

It's rich, flakey, and perfectly delicious.  Laura made a quiche with this pie crust, and we also know that a fruit filling would go perfectly as well.

Laura's Finished Quiche using the Gluten Free Vegan Pie Crust Recipe

Here's the recipe!

Wednesday, December 11, 2013

Gluten Free Vegan Sourdough Bread Starter Recipe


Our friend Laura who work's at New Frontiers Natural Marketplace in San Luis Obispo is an awesome baker and uses Wholesome Chow's Organic All-Purpose Baking Mix often.  She loves sending us her delicious creations, so we will be having her recipes featured on the Wholesome Chow blog from time to time now on.  Here's the first recipe she sent us for a Gluten Free Vegan Sourdough Starter.  This recipe doesn't actually use our mix, however we will be posting the actual Sourdough Bread Recipe next.  Since this starter takes 4-5 days to be ready to use, we decided to post this recipe first so you can get started!

Here goes!

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