Review Detail

Vegan Muffin Recipes
by Mattie

October 29, 2011

laurelvb
#1 Reviewer
View all my reviews (16)

Link to a Gluten Free Version

I don't mean to steal your thunder because these look AMAZING as always. I just wanted to let the Gluten Free folks know that Annalise Roberts posted a GF pumpkin bread on her website and there's a Vegan version noted in the comments.
http://mygluten-freetable.com/2011/10/gluten-free-pumpkin-bars/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MyGluten-FreeTable+%28My+Gluten-Free+Table%29&utm_content=My+Yahoo

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On Veganbaking.net I show you the hows and whys of vegan baking. Thanks for reading! -Mattie

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"Unfortunately sauteing with your butter recipe ends up in unwanted clumps due to xantham gum being fried at high temperatures. Perhaps you could use something that melts. You are right about the acidic taste. The vinegar flavor ruins the butter experience if you were to spread it on bread to be eaten directly. Lemon juice has the same effect. Moreover, I did try organic coconut oil which resulted in the best flavor. But, as I am sure everyone knows, organic oil is extremely expensive. It is also interesting to note that this butter for some reason will collect mold rather quickly if not used soon enough. Freezing only retards the mold growth. How long do you hold your butter before using? Have you tried other neutral tasting acids with..."