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Discussion Starter · #1 ·
i <i>love</i> to bake!!<br><br><br><br>
and i've never had any problems with it.. even when i first went vegan, vegan baked goods were not too difficult..<br><br><br><br>
until recently!<br><br><br><br>
anything i seem to try and make (cookies, breads, etc) never comes out right! the dough is always way to runny or wet... even recipes that six months ago worked fine, are now way too wet to cook properly when i try to make them now.. and adding more flour always just makes it gross.. i usually use oat flour, with maybe brown rice flour or oat bran.. spelt sometimes... never had problems with wheat free flour..<br><br><br><br>
and i live in santa monica, ca.. so... ? location shouldn't be weird..<br><br><br><br>
any good vegan baking tips out there....?!?!
 

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try using regular recipes and just substituting energy egg replacer for eggs, soy milk for milk, and willow run margarine for butter...<br><br><br><br>
if a recipe calls for good ol' fashioned white flour... use it<br><br><br><br>
vegweb has a lot of tried and true recipes, theres comments for most of the recipes so you can see how other people who actually tried the recipes liked or disliked how the goods came out<br><br><br><br>
g'luck<br><br>
Caroline
 

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Discussion Starter · #3 ·
thats what i do. it doesnt work..<br><br><br><br>
i can't digest wheat flour, that's why i use oat flour..<br><br><br><br>
oh well.
 

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you should email chef deb at vegsource and see what she has to say<br><br><br><br>
shannon swears by her recipes, so im sure she could give you some pointers and some recipes<br><br><br><br>
g'luck<br><br><img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
Caroline
 

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i know you're not supposed to stir the batter too much when it's a vegan recipe. supposedly, if you over-stir it, your baked goods will turn out very dense and dry.
 

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Discussion Starter · #6 ·
yae, i try not to over beat anything.. but the dough still turns out very wet.<br><br><br><br>
i'll just keep experimenting!<br><br><br><br>
thanks for the ideas..!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by scareyvegan</i><br><br><b>try using regular recipes and just substituting energy egg replacer for eggs, soy milk for milk, and willow run margarine for butter...<br><br></b></div>
</div>
<br><br><br>
Actually, I've found the opposite works better. Most of my baking sucess has come from using recipes that were formulated to be vegan from the start. The most inconsistant results I've had has been in trying to substitute, especially eggs, in non-vegan recipes.<br><br><br><br>
Also, you should look for recipes designed to use non-wheat flours. Wheat flour has a different amount of protein from other flours, so if you're substituting that, as well as egg replacers, you're likely to get inconsistant results.<br><br><br><br>
Cooking is like art, but baking is science. If you start radically changing the formulas, something might explode. <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

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Discussion Starter · #8 ·
i do usually only use vegan recipes to begin with, i never had good results otherwise either..! i just thought it was strange that randomly, some recipes just aren't turning out well anymore.. but, yae.. it does make sense that substituing wheat flour just won't work all the time.. sigh.. sometimes i miss it so..<br><br><br><br>
science...? hmm.. never was a pro at that in school.. could explain a few things.. <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"><br><br><br><br>
i use to be so good at baking before i went vegan! it all worked out so well... people used to look forward to my baked goods! now they (mostly) look the other way.. even if it is tasty! i guess the word "vegan" scares them away..
 
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