A lot of people choose gluten-free and soy-free diets for a mix of medical, health-conscious, and lifestyle reasons — though the motivations aren’t always the same.
For vegan, gluten-free, and soy-free pastries, you’ll want umami sources that still work in a sweet or savory baking context without overpowering the flavor.
- Mushrooms dried and powdered
Shiitake powder (gluten-free, soy-free) — A pinch adds depth without tasting overtly “mushroomy” when used sparingly.
Porcini powder — A little can enhance nutty or caramel flavors in crusts or fillings.
Best for: Savory tarts, quiches, scones, crackers.
Truffle — black or white — adds intense earthy depth and aromatic complexity, also carrying umami-rich compounds like 2,4-dithiapentane. - Seaweeds
Kombu, kelp, dulse, nori — Grind to a fine powder for an umami boost.
Dulse and sugar kelp have a mild, almost smoky note that can work in both savory and some chocolate pastries. Best for: Savory pies, seed crackers, or chocolate-sea salt cookies for an unexpected depth.
- Miso alternatives (soy-free)
Chickpea miso or rice miso made without soy — works beautifully in glazes, fillings, or doughs.
Adds complex umami without overpowering sweetness when used in small amounts.
Best for: Miso-caramel fillings, savory pastry spreads, miso-maple glazes. - Fermented vegetable powders
Kimchi powder or sauerkraut powder can bring lactic tang and umami.
Best for: Crackers, savory galettes, or flavored breadsticks. - Cacao & coffee
Cocoa powder (unsweetened, gluten-free) has natural glutamates and can deepen flavor in both sweet and savory bakes.
Espresso powder enhances chocolate and nutty flavors without tasting like coffee if used lightly.
Best for: Chocolate pastries, nut-based crusts, mole-inspired savory pies. - Black garlic
Sweet, balsamic, and full of umami.
Mash into fillings or purée into doughs for savory pastries.
Best for: Savory buns, empanadas, or caramelized onion tarts.