As more people prioritize both plant-based eating and gluten-free living, 2025 has become a particularly rich year for cookbooks that marry those two priorities. What used to feel like a niche — finding recipes that are entirely free of animal products and wheat, barley, and rye — is now a mainstream culinary movement. New research into alternative flours, advances in food technology, and a growing community of chefs and home cooks experimenting with cross-cultural techniques mean there are more reliable, delicious, and creative gluten-free vegan cookbooks than ever. A well-chosen book can make the difference between dry, crumbling loaves and flavorful, foolproof meals the whole family will enjoy. To decide which titles deserve attention in 2025, it helps to be clear about what “best” means for this hybrid category. Top cookbooks combine tested recipes that prioritize taste and texture with accessible ingredients, clear instructions, and allergy-aware techniques (including practical guidance on preventing cross-contamination). They also consider nutrition—balancing whole grains, legumes, nuts, seeds, and vegetables so meals are satisfying and protein-rich—alongside aesthetics: good photography, sensible meal plans, and troubleshooting tips that help cooks adapt recipes to local ingredients and appliances. This year’s notable trends show up in the best books: experimentation with sorghum, teff, millet, and lupin flours that better mimic gluten’s structure; using psyllium husk, tapioca, and aquafaba for elasticity and lift; fermentation and gluten-free sourdough methods; and recipes designed for modern appliances like air fryers and multicookers. You’ll also see more global perspectives—East African injera-style batters, South American cassava preparations, and Southeast Asian jackfruit and coconut-based dishes—reflecting a broader, more adventurous palate among gluten-free vegans. Sustainability and low-waste cooking are increasingly foregrounded, with whole-ingredient approaches and tips for reducing single-use specialty products. When you choose a cookbook, consider your kitchen skills, lifestyle, and priorities: do you want quick weeknight meals, a baking primer that produces reliable loaves and pastries, or a beautifully photographed book for dinner-party inspiration? Pay attention to format (searchable e-books and accompanying apps can be a boon), the author’s background (chefs, nutritionists, or cooks with lived experience of multiple food restrictions), and community feedback. Below, this guide highlights the standouts across categories—baking, budget, family-friendly, and technical manuals—so you can find the gluten-free vegan cookbook that fits your 2025 kitchen.

 

 

Anticipated new releases and standout 2025 titles

The conversation around anticipated 2025 gluten-free vegan cookbooks centers on two converging trends: more rigorous recipe testing for allergen safety and a broader embrace of whole-food, globally inspired plant cooking. Expect new titles to emphasize reliably gluten-free techniques for baking (egg and gluten replacements that actually work), expanded use of naturally gluten-free grains and starches (millet, buckwheat, teff, sorghum), and deeper treatment of fermentation, legume preparations, and texture-building ingredients so recipes feel satisfying without wheat. Publishers and authors responding to demand from people with celiac disease and multi-allergen households are likely to include clearer labeling, troubleshooting sections, and nutrition-conscious approaches alongside beautiful photography and accessible weeknight recipes. When thinking about “the best” books to look for in 2025, prioritize those that explicitly state they are both gluten-free and vegan (not merely vegan with notes for gluten-free adaptation). Also look for titles with several concrete signals of quality: extensive recipe testing notes, substitutions and conversion charts, a baking-science or technique chapter, and menu/meal-planning sections for weeknight cooking and batch prep. If you want specific stable resources that remain useful while you wait for new 2025 releases, consider cornerstone vegan cookbooks with reliably adaptable recipes (for example, Angela Liddon’s work and Isa Chandra Moskowitz’s cookbooks are excellent technique and flavor resources that many people adapt successfully to gluten-free diets) while prioritizing any new or reissued books that explicitly test and declare gluten-free status. In short: the best 2025 titles will combine rigorous testing, clear allergen labeling, and recipes that use accessible gluten-free pantry staples. To choose among 2025 releases, use practical filters: check that the author explains binding and leavening swaps for egg- and gluten-free baking; favor books that include mix-and-match pantry staples and substitution guides; look for chapters devoted to whole-food meals, ethnic cuisines that are naturally gluten-free (South Asian dals, many Mexican dishes based on corn, Ethiopian injera alternatives), and dedicated dessert/baking sections with troubleshooting advice. If you rely on a cookbook for daily meal planning, prioritize those with batch-cooking strategies, shelf-stable recipe variations, and nutritional notes. Finally, sample a few recipes (from previews, if available) before buying to ensure ingredient accessibility and that the flavor profiles match your household — the best 2025 gluten-free vegan cookbooks will be those that save you time, reduce recipe anxiety, and consistently deliver tasty, safe meals.

 

Gluten-free vegan baking and desserts

Gluten-free vegan baking and desserts combine two sets of constraints that change how recipes are formulated: without wheat gluten you lose the elastic network that traps gases and gives structure, and without eggs or dairy you lose binders, emulsifiers, and tenderizers. Successful recipes therefore rely on a thoughtful mix of gluten-free flours (rice, buckwheat, sorghum, teff, oat), starches (tapioca, potato, arrowroot), and protein- or fiber-rich flours (almond, chickpea) plus functional add-ins like psyllium husk, ground flax or chia, aquafaba, or commercial egg replacers to rebuild structure and moisture retention. For desserts, balancing sweetness, fat, and moisture is critical: many gluten-free flours are drier or grainier, so recipes often increase liquid or add more fat (plant butter, coconut oil, avocado) and use purees (banana, pumpkin, applesauce) to improve texture while keeping flavor clean. Technique and recipe design matter as much as ingredients. Ratio-based recipes and “flour blends” that use a consistent percentage of starch to whole-grain flours make substitution and troubleshooting much easier than single-flour experiments. Pay attention to mixing methods (minimal mixing for tender cakes, more aeration for cookies), resting time (hydration of flours can improve texture), and baking temperature/steam adjustments since gluten-free batters brown and set differently. Leavening needs careful calibration—combining chemical leaveners with mechanical aeration (whipped aquafaba or aquafaba + sugar) often yields the best crumb. Also consider cross-contamination and labelling: look for recipes and cookbooks that specify whether ingredients and instructions assume a dedicated gluten-free kitchen, and include storage/freezing guidance because many gluten-free baked goods dry out faster and benefit from refrigeration or freezing. When choosing the best gluten-free vegan cookbooks to look for in 2025, prioritize books that emphasize tested ratios, clear substitution charts, troubleshooting sections, and step-by-step photos or annotated techniques—those features make a huge difference for repeatable success. Watch for new releases from established vegan bakers and brands known for gluten-free expertise; authors who already produce reliable vegan desserts (and who have experience with gluten-free formulation) are likeliest to publish useful 2025 titles. Also seek out niche, small-press or indie bakers who specialize in gluten-free–vegan pastries, because they often publish recipe collections focused on texture science and allergen-safe practices. If you want, I can list currently recommended authors and their notable gluten-free or vegan baking works (from my latest knowledge) and suggest specific questions to ask about any 2025 cookbook before buying it.

 

Whole-foods, pantry staples, and substitution guides

A whole-foods approach is foundational to successful gluten-free vegan cooking because it centers naturally gluten-free ingredients — legumes, pulses, nuts, seeds, tubers, and naturally gluten-free grains (quinoa, millet, buckwheat, sorghum, amaranth, rice) — rather than relying solely on processed mixes. Stocking a pantry with a variety of flours (almond, oat* if certified gluten-free, sorghum, brown rice, cassava, tapioca), starches (potato, tapioca, arrowroot), intact whole grains, canned and dried beans, nuts and seeds, and shelf-stable fermented condiments (miso, tamari labeled gluten-free, vinegars) gives you the raw materials to build balanced meals. Whole-foods emphasis also helps preserve nutrient density — fiber, plant-based protein, and micronutrients — which is especially important when removing gluten-containing grains that many people have historically relied on. Substitution guides are the practical bridge that turns a pantry into reliable everyday meals. For baking and binding, psyllium husk powder, ground flax or chia seeds, and aquafaba are staple egg replacers; xanthan gum or guar gum, and psyllium can provide structure and chewiness in gluten-free breads when used in the right proportions. For thickening and texture, a mix of starches (tapioca + potato or arrowroot + rice flour) is usually more successful than a single flour; many good guides include weight-based formulas and example flour-blend ratios rather than vague volume instructions. In savory cooking, whole-food swaps like spiralized vegetables or cauliflower rice for pasta/rice, legumes or mashed white beans and tofu for creamy textures, and toasted seeds or nut-based sauces for richness make vegan, gluten-free versions of familiar dishes satisfying. Clear substitution guides also cover flavor — how to layer acidity, umami, and fat to replace the savory depth that meat or gluten-rich broths sometimes provide. For 2025 cookbook hunting, prioritize titles and authors that combine rigorous testing with a whole-foods philosophy and explicit gluten-free practices. Look for: (1) technique-driven gluten-free baking references from test kitchens (they explain why formulas work and how to scale or swap ingredients), (2) whole-foods vegan cookbooks that mark recipes gluten-free or provide direct GF adaptations, and (3) dedicated substitution/ pantry guides that give measured flour-blend formulas, egg-replacement ratios, and troubleshooting notes. Examples of dependable resources to consider (many will still be invaluable in 2025) include America’s Test Kitchen’s gluten-free baking guide, which explains structure and testing; America’s Test Kitchen’s Vegan for Everybody for solid vegan technique; Minimalist Baker’s Everyday Cooking for simple, often gluten-free-friendly plant-based recipes; Oh She Glows Every Day and First Mess for whole-foods vegan inspiration with many adaptable recipes; and Nicole Hunn’s Gluten-Free on a Shoestring for pragmatic pantry-based GF baking and substitutions. When evaluating new 2025 releases, look for clear labeling of cross-contamination practices, weight-based recipes, photographs of finished results, indexed substitution charts, and author notes on adapting recipes for multiple allergies — those features will tell you the book is genuinely useful for gluten-free vegan cooking.

 

International and ethnic gluten-free vegan cuisines

International and ethnic gluten-free vegan cooking celebrates the enormous diversity of plant-based foods around the world and often highlights naturally gluten-free traditions — think legume- and rice-based dishes from South Asia, cassava- and maize-based African and Latin American staples, and rice- and noodle-based East and Southeast Asian plates that can be made without wheat. Focusing on cuisines by region lets cooks preserve authentic flavor profiles (spices, ferments, techniques) while swapping only the gluten-containing components. This approach not only expands variety on the plate but also reveals centuries-old approaches to gluten-free eating that are already vegan or easily veganized, such as Indian dals and vegetable curries, Ethiopian injera made from teff, Vietnamese rice noodle salads, and many Mexican dishes centered on corn masa and beans. Adapting ethnic recipes to be both gluten-free and vegan often centers on three practical strategies: preserving texture, replacing gluten-bearing binders or wrappers, and retaining traditional flavors. For texture and structure, use naturally sticky alternatives like ground chia, flax, or aquafaba for binding, and starchy flours such as rice, millet, sorghum, or toasted cassava (tapioca) for elasticity. When a recipe relies on wheat-based noodles, breads, or wrappers, substitute native gluten-free equivalents where possible (rice, buckwheat/soba made from 100% buckwheat, corn masa, or teff), or recreate the mouthfeel with blends that include xanthan or psyllium for stretch. Keep flavor authentic by leaning on the recipe’s original spice blends, fermentation methods (kimchi, miso, coconut vinegar), and finishing techniques (charring, toasting spices), and only change ingredients that are structural or textural rather than aromatic. For cookbooks to look for in 2025, prioritize books that combine authentic regional knowledge with rigorous gluten-free testing and clear vegan conversions. Look for titles that: (1) credit source communities and explain cultural context, (2) provide pantry lists and substitution tables for common gluten-containing ingredients, (3) include step-by-step photos and troubleshooting for delicate GF techniques (doughs, batters, steaming), and (4) give precise allergen labeling and batch-scaling guidance. While I can’t list 2025 releases beyond my last update, reliable places to watch are authors and publishers known for strong recipe testing (e.g., America’s Test Kitchen-style teams) and chefs rooted in the cuisines they adapt. Existing resources worth consulting now — even if not exclusively vegan — include gluten-free technique-oriented cookbooks and regional cookbooks that are easy to veganize; they’ll give you the testing standards and flavor foundations to evaluate new 2025 titles. When new books arrive, choose those that emphasize authentic techniques, clear GF vegan swaps, and ingredient sourcing so you can cook confidently and enjoy genuinely international flavors without gluten or animal products.

 

 

Meal planning, batch cooking, and quick weeknight recipes

Meal planning, batch cooking, and quick weeknight recipes are especially valuable for people following a gluten‑free vegan diet because they reduce the friction that comes from limited convenience options, cross‑contamination concerns, and the need for reliable substitutions. A focused approach — planning 3–4 core meals per week, batch‑cooking staples (grains like quinoa or millet, large pots of legume stews, roasted vegetables, and versatile sauces/dressings) and assembling bowls or sheet‑pan dinners from those components — minimizes time spent daily while maximizing nutrition and variety. For many home cooks this means prepping a few multi‑use elements on a weekend (a big pot of lentils or chickpeas, a jarred tahini dressing, roasted sweet potatoes) that can be recombined into grain bowls, wraps on gluten‑free flatbreads, soups, or quick tacos during the busy week. When evaluating recipes and cookbooks focused on this area, prioritize clear time breakdowns, explicit make‑ahead and freezer instructions, and scalable batch sizes so you can cook once and eat many ways. Good resources will include shopping lists, suggested weekly menus, and guidance on safe gluten‑free swaps (e.g., which flours work in batter vs. baking, binders like flax or chia, and gluten‑free breadcrumb alternatives). Look for one‑pot, sheet‑pan, and skillet methods for true weeknight efficiency, plus breakfasts and snacks that store well (overnight oats made with certified gluten‑free oats, chia pudding, energy balls using nut flours). Nutritional information, allergy flags, and pantry‑first recipe variations are particularly helpful for planning balanced weeks without repeated trips to specialty stores. I can’t predict specific new titles that will be released in 2025, but I can recommend what to watch for and some dependable existing sources that consistently produce gluten‑free or easily adaptable vegan recipes. In 2025, look for cookbooks that explicitly combine “gluten‑free” + “vegan” with terms like “meal planning,” “batch cooking,” or “make‑ahead”; those are the books most likely to deliver the practical systems you want. Also follow creators who already publish lots of reliable gluten‑free vegan content — for example, Shauna James Ahern (Gluten‑Free Girl), Dana Shultz/Minimalist Baker, Angela Liddon (Oh She Glows), Isa Chandra Moskowitz, and plant‑based whole‑foods authors like Laura Wright or the team behind The How Not to Die Cookbook — many of their books contain large numbers of gluten‑free recipes or are easily adapted and often inspire follow‑up titles targeted at specific needs. When a new 2025 cookbook appears, scan for sample weekly menus, batch/leftover sections, explicit allergen certification (if you need it), and photos or notes that show how a single batch can be reused across meals — those signals mean it will be genuinely helpful for gluten‑free vegan weeknight life.