In a medium-size bowl, using an immersion blender or countertop blender, purée the olives, water, olive oil, agave nectar, lemon zest, lemon juice, garlic, and salt until combined (it doesn’t have to be perfectly smooth).

In a large-size bowl, combine the spelt flour, 1/2 cup (60 g) of whole wheat flour, Italian seasoning, and yeast.

Stir the wet ingredients into the dry ingredients.

Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining ½ cup (60 g) whole wheat flour if the dough is too wet, until the dough is smooth and pliable.

Shape into a ball.

Lightly coat a large-size bowl with canola oil and turn the dough to coat.

Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.

Line a rimless baking sheet with parchment paper or a silicone baking mat.

Punch down the dough.

Divide into 6 equal portions and shape each into a mini baguette about 8 inches (20 cm) long.

Place on the prepared baking sheet.

Cover with plastic wrap and let rise for 30 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5).

Remove the plastic wrap and bake for 18 to 20 minutes, until golden brown and hollow when tapped on the bottom.

Let cool on a wire rack.

In a medium-size bowl, combine the Fu-ttage Cheese, water, olive oil, sugar, and salt.

In a large-size bowl, mix the yeast, onion, wheat gluten, whole wheat flour, and ½ cup (80 g) brown rice flour.

Stir the wet ingredients into the dry ingredients.

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.

Add the remaining ½ cup (80 g) brown rice flour if the dough is too wet.

Shape into a ball.

Coat a large bowl with canola oil and turn the dough to coat.

Cover with plastic wrap and let rise for 60 to 90 minutes, until doubled in size.

Preheat the oven to 375°F (190°C, or gas mark 5).

Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.

Punch down the dough and divide it into 4 equal pieces.

Flatten each piece into a small rectangle and roll each tightly into a baguette shape.

Place the shaped dough in the prepared baking pan.

Cover with plastic wrap and let rise for 30 minutes.

Remove the plastic wrap and bake for 24 minutes, until the baguettes are golden brown and sound hollow when tapped on the bottom.

Let cool on a wire rack.

In a medium bowl, mix warm water, agave nectar, and garlic.

In a large bowl, combine yeast, salt, wheat gluten, nutritional yeast, and flour.

Stir wet ingredients into dry ingredients.

Transfer to a lightly floured surface and knead for 8–10 minutes until dough is smooth and pliable, adding flour if necessary.

Shape into a ball.

Lightly coat a large bowl with canola oil, place dough inside, and turn to coat.

Cover with plastic wrap and let rise until doubled (60–90 minutes).

Prepare a baking sheet with parchment paper or a silicone mat.

Punch down dough and shape into a 10-inch (25-cm) baguette.

Place on the baking sheet.

Preheat oven to 400°F (200°C).

Mix olive oil with dried basil and brush onto the baguette.

Sprinkle with a little flour.

Cover with plastic wrap and let rise for 30 minutes.

Remove plastic wrap and bake for 20 minutes, until golden brown and hollow-sounding when tapped.

Let cool on a wire rack before serving.

In a medium bowl, mix warmed milk and softened butter.

In a large bowl, combine flours, wheat gluten, Sucanat, salt, and yeast.

Stir wet ingredients into dry ingredients.

Transfer to a lightly floured surface and knead for 8–10 minutes until dough is smooth and pliable, adding flour as needed.

Lightly coat a large bowl with oil, place dough inside, and turn to coat.

Cover with plastic wrap and let rise until doubled (60–90 minutes).

Prepare a baking sheet with parchment paper or a silicone mat.

Punch down dough and divide into 2 equal portions.

Shape into baguettes and place on the baking sheet.

Mix boiling water with baking soda and brush onto tops and sides of baguettes.

Cover loosely with plastic wrap and let rise for 40 minutes.

Preheat oven to 375°F (190°C).

Remove plastic wrap and bake for 16 minutes, until golden brown and hollow-sounding when tapped.

Let cool on a wire rack before serving.

Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, mix soymilk and vinegar.

Let it sit to curdle.

In a stand mixer fitted with a dough hook, combine flour, wheat gluten, oats, salt, sugar, and yeast.

Add oil and water to the curdled soymilk mixture.

Stir wet ingredients into dry, then knead with the mixer for 6 minutes until the dough comes together.

Shape dough into a ball and place it on the prepared baking sheet.

With slightly damp hands, shape into an 8-inch (20 cm) log.

Lightly sprinkle with flour and loosely cover with plastic wrap.

Let rise for 45 minutes.

Preheat oven to 375°F (190°C).

Remove plastic wrap and bake for 20–25 minutes until the bottom sounds hollow when tapped.

Turn off oven and leave loaf inside for another 5 minutes.

Let cool completely before slicing.

Mix the yeast, sugar, and warm water in a bowl.

Let it stand for 10 minutes until it becomes frothy.

In a separate mixing bowl, combine the all-purpose flour, vital wheat gluten, and salt.

Add the yeast mixture, water, and 1 tablespoon of olive oil to the dry ingredients.

Turn the dough onto a lightly floured surface and knead for 10 minutes.

Add more flour if the dough is too wet, or more water if it’s too dry.

Divide the dough in half and roll each piece into a ball.

Brush each ball with the remaining olive oil.

Cover the dough with plastic wrap and let it rise for 1 hour.

For pizza crusts, preheat the oven to 450°F (230°C).

Punch down the dough, knead for 2–3 minutes, and roll it into 2 pizza crusts.

Place your favorite toppings on the dough and bake for about 10 minutes, or until the crust is golden brown.

For bread bowls, preheat the oven to 400°F (200°C).

Cut a few crisscross slits across the tops of the dough balls.

Bake for 15 minutes, then brush the bread bowls with melted butter and return them to the oven for 5 more minutes until golden brown.

Let the bread bowls cool for about 5 minutes, then cut a circle out of the top to create a bowl.

In a medium bowl, combine the pumpkin purée, soymilk, and butter.

In a large bowl, mix the flour, wheat gluten, Sucanat, salt, yeast, and cinnamon (if using).

Stir the wet ingredients into the dry ingredients.

Knead the dough for 4 minutes, then add the optional raisins, chocolate chips, or nuts, and knead for another 4-6 minutes.

Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and pliable, adding flour if needed.

Shape into a ball.

Lightly coat a large bowl with oil, place the dough inside, cover with plastic wrap, and let rise for 60-90 minutes until doubled in size.

Punch down the dough and divide into 4 equal portions, shaping them into balls.

Let rest for 10 minutes.

Cut each piece in half and roll into balls.

Flatten slightly, insert a thumb in the center, and twirl to create a hole about 1½ inches (3.

8 cm) in diameter.

Let rest for 5 minutes.

Meanwhile, bring a large saucepan of water to a boil.

Preheat the oven to 400°F (200°C, gas mark 6) and line baking sheets with parchment paper or a silicone mat.

Boil the bagels in batches, 2 at a time, for 1 minute, flipping halfway through.

Remove bagels with a slotted spoon and place them on the baking sheet.

Bake for 20 minutes, one sheet at a time, until golden brown and hollow-sounding when tapped.

Cool on a wire rack before serving.

In a medium bowl, combine the peanut butter and warm water.

In a large bowl, mix the flour, salt, Sucanat, and yeast.

Stir the wet ingredients into the dry ingredients.

Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and pliable.

Add more flour if necessary.

Shape into a ball.

Lightly coat a large bowl with oil, place the dough inside, and turn to coat.

Cover with plastic wrap and let rise for 60-90 minutes, until doubled.

Punch down the dough and divide it into 4 equal portions.

Shape into balls and let rest for 10 minutes.

Cut each piece in half, roll into balls, and flatten with your palm.

Insert your thumb into the center and twirl until the hole is about 1½ inches (3.

8 cm) wide.

Let the bagels rest for 5 minutes.

Meanwhile, bring a large saucepan of water to a boil.

Preheat the oven to 400°F (200°C).

Line baking sheets with parchment paper or a silicone mat.

Boil 2 bagels at a time for 1 minute, flipping after 30 seconds.

Use a slotted spoon to remove them and place on the prepared baking sheets.

Bake for about 20 minutes, until golden brown and hollow-sounding when tapped.

Cool on a wire rack before serving.

In a medium bowl, combine the pesto and warm water.

In a large bowl, mix the flours, wheat gluten, Sucanat, salt, and yeast.

Stir the wet ingredients into the dry ingredients.

Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and pliable.

Add more flour if needed.

Shape into a ball and place in a lightly oiled large bowl.

Turn to coat, cover with plastic wrap, and let rise until doubled (60–90 minutes).

Punch down the dough, divide into 4 equal portions, and shape into balls.

Let rest for 10 minutes.

Flatten each ball, poke a hole in the center, and twirl to form a 1½-inch (3.

8 cm) hole.

Let rest for 5 minutes.

Meanwhile, bring a large saucepan of water to a boil.

Preheat the oven to 400°F (200°C, gas mark 6) and line a baking sheet.

Boil the bagels 2 at a time for 1 minute, flipping after 30 seconds.

Use a slotted spoon to remove and place on the baking sheet.

Bake for 22 minutes, or until golden brown and hollow-sounding when tapped.

Let cool on a wire rack before serving.

Preheat the oven to 400°F (200°C, or gas mark 6).

Add the butter to an oven-safe skillet.

Place in the oven for a few minutes to melt the butter.

Remove from the oven and swirl the butter around the bottom of the skillet.

In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.

In a separate bowl, mix together the egg replacer, milk, and oil.

Add the wet ingredients to the dry, being careful not to overmix.

Fold in the corn.

Add the batter to the skillet.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.