If you’re still using applesauce as your egg-replacement filler in egg-free baked goods, listen up! I’m going to share with you my secret for getting thick, sponge-perfect, moist and fluffy breads, muffins and cakes.
“Just one egg won’t hurt!” Says my sister. “How else will the cookies firm up?” She says as we bake my vegan peanut butter cookies. I roll my eyes. “One egg and I won’t eat them.” I stubbornly reply. Because one egg, and they aren’t vegan.
No More Applesauce. Yippee. No applesauce, potato starch, fruit puree or tofu puree required here. OK, so all of these are fine fillers. I use them all. But I have an even better secret for giving muffins, cookies, breads and cakes a firm fluffy texture every time.
FYI…photo pictured is of my Lemon-Poppyseed Chamomile Tea Bread…recipe coming up tomorrow…
…so what is my secret??? Click ahead to find out…
What’s my vegan baking secret?….
Vital Wheat Gluten!
Vital Wheat Gluten is the vegan bakers secret for firm, fluffy baked goods.
High in Protein. The best part is that VWG is even incredibly high in protein. So it not only adds body to your cookies, cakes and breads, it also adds protein. And it doesn’t mess with the taste of the recipe.
How Much do I Use?
I usually use about 3 tablespoons per loaf, in a bread-pan recipe. But you can add more if you’d like. Instructions can be found on the box. But the 3 tablespoon rule has worked for me!
What is it?
Well have you heard of seitan, aka wheat meat? Well, seitan is made from vital wheat gluten. You can even make your own at-home seitan using dry VWG! And VWG is basically what it sounds like. It comes from wheat. Description by Arrowhead mills: “Gluten is the natural protein portion of the grain and is separated from whole wheat with pure water.”
Warning: Obviously if you are like Elisabeth Hasselbeck on The View and have celiac disease, do not eat VWG. VWG is not for a gluten-free diet. Bummer.
Sweetie,
I use about 3 Tbsp. But you should play around with your recipe to see what suits your taste best. It is a very cool ingredient to play around with!
Kathy
interesting! how much VWG would you use in a standard 12-muffin recipe?
thanks!
This is really interesting, and I’ll give it a try!
I’m a teacher, and yesterday one of my students baked brownies using pureed black beans in place of eggs and oil. We used a vegan, peanut-free brownie mix. Everyone really liked it.
wingraclaire.livejournal.com
The flaxmeal trick is great -so many benefits. I also just increase the amount of baking powder, and add a little baking soda. I find that wheat gluten does tend to make things more bready than cakey. Another trick is adding a tablespoon of coconut flour. It works like a charm with agave nectar (to absorb the liquid), plus, you get all that great fiber without the fat of flax.
I’m pretty happy with most vegan egg replacers I use. But this is enticing. Definitely will give it a try. 🙂 Thanksss!
That’s an interesting suggestion. Wheat gluten tends to make things a little too tough for my liking. I’m in love with using unsweetened applesauce. I love the texture and the taste it gives baked goods. And flax seed is also great.I just feel better using fruit purees and things like flax seed than adding more gluten to my diet.
Certainly makes sense from a food chemistry standpoint–the protein in the eggs is what helps form a spongy network (especially in angel food cake). Of course gluten can get very strong and make things tough if overprocessed, but it sounds like you’re using it in a small enough dose that it works well. Neat!
Nice vegan delight
Hi,
Just wanted to drop in a line and let you know of the “Baking Event –Calling all Foodies” hosted by me at the foodie site http://www.ifood.tv. You are invited to be part of this event that aims to unite bloggers to some great baking this month. The details are all here http://www.ifood.tv/blog/baking_event_calling_all_foodies
I always use wheat gluten. It is a great substitute for eggs. I agree that applesauce is so ten years ago, low-fat baking craze.
There’s too much Glue in wheat gluten for me to use it in my food anymore. It sticks to the intestines too much. I like fresh ground flax meal and water, mixed to a gooey egg-like consistency. Three parts flax to one part water. 3TB powdered flax per egg. Its taste is pretty neutral as well, and the fiber content has the exact opposite effect of glue-y gluten. 🙂
Interesting. Must try that…