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I have baked several goodies since going vegan (10 weeks now) and find everything to be a lot denser than non vegan baking. I have used egg-replacer and unbleached all purpose flour for most. Does anyone have any suggestions to get my baked goods a bit lighter and fluffier?
Thanks
I don't know where you are getting your recipes so it is hard to tell what is going wrong? I use ground flax seeds as my egg replacer...two tablespoons of it mixed into 3 tablespoons of warm water is typically used to replace one egg. I also use baking powder/baking soda.
I have tried to substitute in some of my non-vegan favorites, one of which is banana bread. I also tried to alter my ultimate brownie recipe. I am also trying to stay away from refined white sugar and read somewhere that I can substitute turbinado sugar, which I have been doing. (I usually grind it first as I don't want the larger granulars.) My son-in-law, who loved the non-vegan style said he found it too sweet and it too was very dense. Am I just going to have to forget about my favorites and find new vegan recipes?
Maybe a way to go would be to look up vegan versions of your favorite recipes and try and see what substitutions they've made and then apply them to your own? What I usually do is find a good vegan base recipe and then just alter it to make it my own (adding flavors and textures and all that good stuff). As for a sweetener...have you tried agave? It is supposed to be a good refined sugar substitute, the only thing is it is liquid. I'm sure you can look up the proper conversion for sugar though?
I hope this helps!!
I actually followed a recipe from The Kind Diet book. The pumpkin loaf, to be exact. I followed the recipe, the only thing I was missing was baking soda and a little less sugar and my pans were not glass, like requested. The loaf would not cook fast enough in the middle...so I let it go for another 20 min! It still was really mushy in the middle when I finally took it out.
Was it due to the lack of baking soda? I didn't think it would cause it to not cook all the way through.
Egg replacer will typically make your baked goods tougher...I have only used thet a couple of times, like when I'm making crunchy cookies. I usually use one tablespoon ground flaxseed whisked in 3 tablespoons of water to replace one egg. You can also use applesauce or a mashed up banana though...if you replace half the oil in the recipe with those things it is supposed to hold everything together like an egg would.
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