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    Home » This and That » Vegan Baking Secret. Wow.

    by Kathy Patalsky · updated: Mar 14, 2020 · published: Mar 18, 2009 · About 2 minutes to read this article. 11 Comments

    Vegan Baking Secret. Wow.

    tea breadIf 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.

    More recipes you may enjoy

    • Recipe: Ginger Lemonade. Pear-Sweetened. Frosted Too.
    • Recipe: Vegan Cole Slaw
    • Recipe: Sweet ‘n Pepper Toasted Pistachio Nuts
    • My Roasted Pepper Photo is Runner-Up in Photo Contest

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Linzer Cookies

    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Vegan Oatmeal Cookies, Lunchbox-Ready

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    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

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