Baking gluten-free, vegan cakes and cookies can be challenging, but baking gluten-free, vegan bread is difficult on a whole other level. Enter Erin McKenna, the mastermind behind Babycakes, which now has locations in New York, Los Angeles and Orlando. Like most alternative baking recipes, these require more than a handful of ingredients, but McKenna's instructions tend to be pretty fuss free. In addition to the usual suspects like rye, pumpernickel, cinnamon raisin and sandwich bread, you'll learn to make bagels, croissants, biscuits, pizza, focaccia, puff pastry and tortillas. And because sometimes bread just needs some butter, there's a recipe for making your own vegan version of that, too.

Price: $25