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When gliadin and glutenin proteins join together with the aid of moisture they form gluten. The more gluten in your flour, the more water required to hydrate these proteins into gluten. This is why bread flour requires more water than cake flour.

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We're looking for some passionate writing volunteers to take on our favorite vegan baking subjects such as news, articles, how to's, product reviews, book reviews and just about anything else that's vegan baking related. We can even link back to the same entry on your blog if you have one. Interested? Inquire within.

Mattie Hagedorn grew up in the San Francisco Bay Area where he was heavily influenced by the local punk scene's DIY and open-minded tendencies. This helped him go vegetarian in 1996 and vegan in 1998. He began his baking obsession in 1999 after an uncontrollable craving of something, anything, involving chocolate and coconut.

In 2003 he started Enchanted Oven Baking Co which sold organic vegan cookies to stores in the San Francisco Bay Area. The cookie company folded in 2005 but the baking bug later bit back giving Mattie no choice but to launch Veganbaking.net in late 2008. Mattie is also an IT consultant and an open source software advocate. He is responsible for dabbling in all aspects of Veganbaking.net.

He enjoys cycling, home brewing, traveling and currently resides in Brooklyn, New York.


Mike Lieberman has been been doing the raw thing since July 2007. He does his best not to get involved in percentages and labels. If you ask him what he eats, he'll respond with, "I eat what I want. It just so happens to be that I want to eat fresh fruits and vegetables most of the time."

The one question that Lieberman constantly gets from people who are interested in eating more fresh produce is, “WTF do you eat? I’m interested in eating more raw food, but don’t know what to eat.” They assume that for dessert he eats a banana or an apple. Not so much.

Lieberman has always enjoyed baking, but now he enjoys a different kind of baking. One that is still fun and gets to be more creative with. He'll be sharing some of his own simple raw recipes and some of the best from around the web.
 

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Spotlight On...

Buckwheat Flour
The 'buck' in buckwheat is named after it's triangular seeds which are high in protein. It's not actually wheat or even a grass.
Read more...

Try This

Date Spice Muffins or Bread
date-spice-muffins.JPGThese muffins feature the satisfying malty flavor of medjool dates enhanced by spices.  It's also 100% fruit sweetened.
Read more...

Here's an Article...

How To Make a Double Boiler
Sometimes when working with things like chocolate, custards and fondant it's important to have slow, even, consistent heating. This ensures that your ingredients don't become too hot too fast or too much, which can cause them to break down. Other times you might want to work with something like melted chocolate for an extended period of time and not worry about constantly adjusting the heat to ensure that it's evenly melted. This is where a double boiler comes to the rescue. It's like cruise control for your heat!

A double boiler is a specific piece of cookware consisting of two fitted pots. The bottom pot is filled with 1 to 3 inches of water and the top pot fits above it and holds the ingredient that you're heating.
Read more...

Product Reviews

Sweet and Sara Peanut Butter Smores
These were awesome! They consist of a layer of graham cracker crust with a thin layer of peanut butter topped by a marshmallow then covered in a thin layer of dark chocolate. The graham cracker crust fell apart a little too easily but luckily it was still anchored to the smore by the peanut butter layer. The marshmallow part was very well done- if you fed this to a non-vegan they wouldn't consider it being vegan for even a second. Every bite results in getting all of the layers which was great, and who can go wrong with peanut butter, marshmallow, graham cracker and chocolate?
Read more...