Preheat your oven to 350°F (175°C) and line a baking dish or sheet with parchment paper to prevent sticking.

Gather and measure all your ingredients to make the process smooth and efficient.

In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.

In a separate bowl, mix the almond milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until the ingredients are fully blended. The vinegar helps activate the baking soda for a light and fluffy texture.

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Avoid overmixing—just combine until there are no visible streaks of flour. If you’re adding optional ingredients like chia seeds, nuts, or fruit, fold them in now.

Pour the batter evenly into your prepared dish or portion it out if you’re making smaller servings (e.g., muffins).

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly, so keep an eye on your dish!

Allow the dish to cool for at least 10 minutes before serving. This helps the flavors settle and makes slicing easier.

Garnish with fresh herbs, a sprinkle of nuts, or a drizzle of plant-based glaze for an extra touch of flavor and presentation.