Here are a few selections from the book including an original Pumpernickel Sourdough, pancakes, waffles, wholewheat bread and molasses cookies.

Modern Remake

Whole Wheat Bread Loaf

Check out this recipe

Related Recipes

• Home Gardener’s Cookbook (1974)
• Cookbook Collection: Better Homes and Gardens
• Better Homes and Gardens Cookbook (1941)
• Ginger Cream Cookies: A 1960’s Remake
• Old-Fashioned Zucchini Cake

1970’s Vintage Cookbooks

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Natural Foods Cookery Cookbook(1955) appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
• How to make Pumpkin Spice Muffins
• Baking mix recipes
• Shop our Baking Mix

These easy Pumpkin Spice Muffins are light and tender with burst of pumpkin spice! They come together fast using our simple Muffin Baking Mix. Just add a few staple ingredients, pumpkin puree and pumpkin spice and you’ll have the perfect breakfast treat in no time.

Ingredients

How to make Pumpkin Spice Muffins

Step 1: Make batter
Pour Baking Mix into mixer or bowl. Add additional ingredients.

Step 2: Portion muffins
Scoop into muffin pan with liners.

Step 3: Bake
Pre-heat oven to 350° and bake for 18 – 22 minutes.

Step 4: Storage
Store 3 days on counter or freeze up to 6 months.

Print

Pumpkin Muffins (Muffin Mix)

Course Dessert

Cuisine American

Keyword muffins, pumpkin muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Equipment

• 1 mixer
• 1 mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• 12 muffin liners

Ingredients

• 1 Muffin Baking Mix
• 1 c. pumpkin puree (not pumpkin pie filling)
• 6 Tbsp. oil
• 1 egg
• ⅓ c. buttermilk or milk
• 1 ½ tsp. vanilla
• 1 T. brown sugar
• 2 tsp. pumpkin pie spice

Instructions

PREP

• Line muffin pan with muffin liners, or spray with non-stick spray.

BATTER

• Place bag of baking mix in bowl or mixer.
• Add mashed pumpkin, oil, buttermilk, egg, vanilla, brown sugar, spice, and mix well.
• Let batter rest 5 minutes and then mix again to help hydrate gluten-free flour.
• Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

• Bake at 375° for 10 minutes. (oven time may vary). Reduce oven to 350° and bake for additional 12-15 minutes. Let cool and store in air-tight container.

Notes

Gluten-Free Baking Tips: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make batter ahead and store in the fridge up to 1 week until use.

DIETARY SUBSTITUTIONS

To make vegan:
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.

STORAGE

Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

Baking mix recipes

Shop our Baking Mix

Tried this recipe? Leave a comment below!

ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen. 

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The post Pumpkin Muffins (using our MUFFIN mix) appeared first on Vintage Baked Modern.

Table of contents

• Related Recipes
• Pumpkin Recipes

Check out these vintage recipes for pumpkin pie, pumpkin cheesecake, pumpkin cookies, pumpkin spice cake, and pumpkin bread.

Related Recipes

• Pumpkin Bars
• Pumpkin Pie Cake
• Pumpkin Spice Muffins
• Pumpkin Spice Granola
• Beard on Bread (1995)

Pumpkin Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Vintage Pumpkin Dessert Recipes (1960’s-1990’s) appeared first on Vintage Baked Modern.

Print

Gluten-Free Brownies (GF Brownie Mix)

Course Dessert

Cuisine American

Keyword brownies, gluten-free brownies

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 16

Equipment

• mixing bowl
• measuring cups and spoons
• brownie pan

Ingredients

• 1 Gluten-Free Brownie Baking Mix
• ⅔ c. butter melted
• 1 c. semi-sweet chocolate chips melted
• 2 eggs
• 1 ½ tsp. vanilla
• ½ c. nuts (optional) chopped

Instructions

PREP

• Pre-heat oven to 350°.
• Melt together butter and chocolate chips in microwave safe bowl. Start with 1 minute, stir and then melt in 30 second increments until melted together.
• Pour mix into a separate bowl. Add eggs, vanilla, and melted chocolate mixture and mix well.
• Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
• Stir in nuts or other mix-ins. Scoop batter into greased brownie pan.
• Spread out evenly with a spatula.

BAKE

• Bake at 350° for 25-30 minutes. Let brownies cool and then frost or decorate with confectioner sugar.

Notes

If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the batter ahead of time and place in the fridge and scoop batter when needed.

Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination. You can even swirl in some caramel or cream cheese on the top.

TO MAKE VEGAN:

-Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips

-Use vegan butter sticks. My favorite is Country Crock Olive Oil Sticks

-To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda

STORAGE

Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

Mix-Ins

• chocolate chips: Chocolate chips are made from cocoa solids, cocoa butter, sugar, and sometimes milk solids depending on the type. They vary in sweetness based on their cocoa content from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids).
• pecans: are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Method

Step 1: Make batter
Melt together butter and chocolate chips. Add Brownie Mix and additional ingredients or any mix-ins. Let batter rest 15 minutes, and then mix again.

Step 2: Pour into Pan
Pour batter into pan. Spread evenly with an off-set spatula.

Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.

Storage

Baked: Store the 2- 4 days on counter or freeze up to 6 months.

Long-term: Seal in in freezer safe container for up to 6 months. Place in layers lined with parchment paper. To thaw, allow them to come to room temperature before opening the container.

FAQ’s

Dietary Substitutions

Tried this recipe? Leave a comment below!

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Gluten Free Brownies (GF Brownie Mix) appeared first on Vintage Baked Modern.

Table of contents

• Make your own ingredients
• How to make gluten free chocolate cupcakes
• How to make Buttercream Icing
• Dietary Substitutions
• Shop Gluten-Free Cupcake Mix
• Gluten Free Baking Mix Recipes

Make your own ingredients

Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

How to make gluten free chocolate cupcakes

Step 1: Make batter
Place gf cupcake mix into mixer or bowl.

Step 2: Add Wet Ingredients
Add in wet ingredients and mix together until combined.

Step 3: Bake
Pour mix into muffin liners and bake at 350° for 20-23 minutes.

Step 4: Storage
Store in sealed container 2-3 days. To freeze, layer cupcakes in container separated by parchment paper, freeze up to 6 months. Let cookies come to room temperature before opening container.

How to make Buttercream Icing

Step 1: Mix wet ingredients
Mix together the butter and eggs, add in vanilla.

Step 2: Add wet ingredients
Add in powdered sugar, meringue powder, and cream and mix on medium speed about 5 minutes until light and fluffy.

Step 3: Add color (optional)
Portion out into small bowls and add dye-free, natural food gel color. Add water in by the teaspoon to get desired consistency.

Step 4: Store
Store in sealed containers on the counter 2-3 days, fridge up to 2 weeks, or freezer 6 months.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Print

Gluten-Free Chocolate Cupcakes (GF Cupcake Mix)

Course Dessert

Cuisine American

Keyword chocolate cupcakes, cupcakes, glutenfree

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Servings 12

Equipment

• Stand Mixer
• measuring cups and spoons
• liquid measuring cup
• Cupcake liners, 9×13 baking pan OR (2) 8" round pans.
• off-set spatula or piping bags

Ingredients

• 1 Gluten-Free Cupcake Baking Mix
• ⅓ c. cocoa powder
• ⅓ c. sugar
• ½ c. butter OR 1/3 c. oil room temp
• 2 eggs
• ⅔ c. buttermilk or milk
• 2 Tbsp. hot coffee or additional milk
• 2 tsp. vanilla

HOMEMADE BUTTERCREAM

• 1 c. butter room temp
• 3 c. powdered sugar
• 2 Tbsp. cream or milk
• 1 Tbsp. vanilla

Instructions

PREP

• Place cupcake liners into the baking pan and lightly spray the pan with cooking spray.

MAKE BATTER

• Put butter and egg in mixer and beat until combined. Pour in bag of baking mix. Add cocoa and sugar.
• Add milk and vanilla and mix well. Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.

BAKE

• Bake at 350° for 15-18 minutes. Let cool, frost and store in air-tight container.
• To make into a 8" round cake instead of cupcakes, pour batter into (2) cake pans. Fill each pan 2/3 full and bake for 25-35 minutes. To assemble cake: place 1 st layer on cake plate. Pipe frosting around the outside border. Fill the center with frosting. Place 2nd layer on cake and frost the top layer and let it spill over to sides. Frost sides with off-set spatula.

  Use off-set spatula to frost cupcakes or a simple design like a rosette using Wilton tip 1M. If you are going to pipe any decorations, like flowers it is best to use a stiff consistency.

BUTTERCREAM

• Beat butter until light in color.
• Add powdered sugar, cream and vanilla.
• Mix on medium speed until fluffy (about 5 minutes)
• Frost cupcakes using an off-set spatula or piping tip.

Notes

You can use room temp butter or oil, or a combination of both. I recommend using canola oil since it will provide neutral flavor to the cupcake.

Buttermilk yields a light, tender crumb. If you don’t have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add whole milk up to make it 1 c.

If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for light and tender bakes. You can make the batter ahead of time and place in the fridge and scoop batter when needed.

STORAGE

Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

Shop Gluten-Free Cupcake Mix

Gluten Free Baking Mix Recipes

Natural Foods Cookery Cookbook(1955)

Cookbooks

Pumpkin Muffins (using our MUFFIN mix)

Baking Mixes

Vintage Pumpkin Dessert Recipes (1960’s-1990’s)

Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social

• Pinterest
• Facebook
• Instagram
• TikTok
• YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Gluten-Free Chocolate Cupcakes appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Gluten Free Banana Nut Muffins
  • Ingredients
• Dietary Substitutions
• Shop GF Muffin Baking Mix
• Gluten Free Baking Mix Recipes

Ingredients to make Gluten Free Banana Nut Muffins

Ingredients

• GF Muffin Mix, spices, brown sugar
• WET: oil, eggs, buttermilk, bananas, vanilla
• MIX-INS: nuts (optional)

Dietary Substitutions

Check out our Baking Resources: Dietary Substitutions to convert baking mix ingredients to dairy-free, vegan, wholesome, or allergen free.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Print

Gluten-Free Banana Nut Muffins (GF Muffin Mix)

Cuisine American

Keyword #breakfast

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Ingredients

DRY INGREDIENTS

• Gluten-Free Muffin Baking Mix
• 1 T. brown sugar
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. clove

WET INGREDIENTS

• 1 c. mashed banana
• ⅓ c. oil
• 1 egg
• ¼ c. buttermilk or milk
• 1 ½ tsp. vanilla

MIX-INS

• ½ c. nuts optional

Instructions

PREP

• Line muffin pan with muffin liners, or spray with non-stick spray.

MAKE BATTER

• Pour GF Muffin Baking Mix into bowl or mixer.
• Add dry ingredients. Add wet ingredients and mix until combined.
• Let batter rest 15 minutes and then mix again to help hydrate gluten-free flour.
• Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

• Bake at 350° for 20-25 minutes. (oven time may vary). Let cool and store in air-tight container.

Notes

If time allows, let the muffin batter rest! Hydrating gluten-free flour is an important step in gluten-free baking to eliminate grittiness. You can make the batter ahead of time and keep in the refrigerator for a few days to just bake up a few at a time.

Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

Shop GF Muffin Baking Mix

Gluten Free Baking Mix Recipes

Natural Foods Cookery Cookbook(1955)

Cookbooks

Pumpkin Muffins (using our MUFFIN mix)

Baking Mixes

Vintage Pumpkin Dessert Recipes (1960’s-1990’s)

Cookbooks

Tried this recipe? Leave a comment below!

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Follow us on social

• Pinterest
• Facebook
• Instagram
• TikTok
• YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Gluten-Free Banana Muffins appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
• Ingredients
• How to make Cranberry Orange Scones
• Baking mix recipes
• Shop our Baking Mix

These easy Cranberry Orange Scones are light and tender with a burst of zing from tart cranberries and orange zest. They come together fast using our simple Scone Baking Mix. Just add a few staple ingredients and some cranberries (fresh or frozen) and you’ll have the perfect breakfast treat in no time.

Ingredients

Ingredients

• DRY: Scone Baking Mix, Sugar
• WET: Butter, Eggs, Cream or Buttermilk
• MIX-INS: Cranberries, Orange, Vanilla

How to make Cranberry Orange Scones

Step 1: Make scone batter
Pour Scone Baking Mix into mixer or food processor. Add additional ingredients.

Step 2: Chill batter
Shape into a round disk about 1-2″ thick.. Chill 30 minutes up to overnight.

Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.

Step 4: Storage
Store chilled cookie pucks up to one week in the refrigerator. Freeze up to 6 months.

Print

Cranberry Orange Scones (Baking Mix)

Course Breakfast

Cuisine Scottish

Keyword scones

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• baking pan
• Silpat or parchment paper

Ingredients

DRY INGREDIENTS

• 1 Scone Baking Mix
• ¼ c. sugar
• ½ tsp. cardamom or nutmeg

WET INGREDIENTS

• 6 T. unsalted butter (cold) small cubes
• 1 egg
• ½ c. buttermilk, cream or sour cream
• 2 T. orange zest
• 2 T. orange juice
• 1 ½ tsp. vanilla

MIX-INS

• 1 ½ c. fresh or dried cranberries course chop

GLAZE (optional)

• ½ c. confectioners sugar
• 1 T. orange zest
• 1 T. orange juice
• 1 ½ tsp. vanilla

Instructions

PREP

• Dice butter into cubes and put back in fridge or freezer.

MAKE BATTER

• Pour baking mix into mixer or food processor. Add cold butter until it becomes course crumb texture.
• Add liquid ingredients into the dry ingredients and pulse until just combined.
• Toss cranberries in flour and gently fold into the dough.
• Shape batter into a 8" round disk and place in refrigerator for 15 minutes to overnight.
• Place parchment or silicone baking mat on baking sheet Use sharp bench scraper to cut into 8 triangles. Separate out pieces and brush heavy cream and course sanding sugar on top.

BAKE

• Bake at 375° for 20-22 minutes. Let cool and drizzle orange glaze on top.

Baking mix recipes

Shop our Baking Mix

Tried this recipe? Leave a comment below!

ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen. 

Follow us on social

• Pinterest
• Facebook
• Instagram
• TikTok
• YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Cranberry Orange Scones (using our baking mix) appeared first on Vintage Baked Modern.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. ere is a list of some other gluten-free flours to try. Our gluten-free flour is scratch made and contains no allergens

• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 Tbsp. additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk. Heavy cream or full-fat coconut milk will keep the fat content high.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour or use a homemade gluten-free flour blend that does not contain tree nuts or soy. (See gluten-free section above)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen. Gluten-free products are made in a dedicated gluten-free kitchen.

Follow us on social

• Pinterest
• Facebook
• Instagram
• TikTok
• YouTube

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Baking Resources: Dietary Substitutions appeared first on Vintage Baked Modern.

Cookies

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To thaw frozen cookies, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days.

Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.

Pie

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

To save time, make the pie crust ahead of time and place in refrigerator or freezer until needed.

Cake

Baked Cake: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Muffins & Quickbreads

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze: Cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

For baked quickbreads, store in an airtight container at room temperature 2 – 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If using fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

Bread

Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen. Gluten-free products are made in a dedicated gluten-free kitchen.

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Baking Resources: Storage & Freezing Baked Goods appeared first on Vintage Baked Modern.

Cookie FAQ’s

Pie FAQ’s

Muffin FAQ’s

Cake FAQ’s

ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen. Gluten-free products are made in a dedicated gluten-free kitchen.

Follow us on social

• Pinterest
• Facebook
• Instagram
• TikTok
• YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Baking Resources: FAQ’s for Baked Goods appeared first on Vintage Baked Modern.