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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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Vegan Baking Classes Print E-mail
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Looking to get your bake (or raw) on and expand your kitchen ninja skills? Below is a list of schools that offer classes involving vegan dessert preparation. Know of a class you'd like us to know about? Send us the details here.

The Cambridge Center for Adult Education
 42 Brattle Street
Harvard Square
Cambridge, MA
617-547-6789

Compassionate Cooks
P.O. Box 18512
Oakland, CA 94619
510-531-2665 (COOK)

Bay Area Vegetarians
POB 371215
Montara, CA 94037

Lake Side Cafe
1418 W. Howard St.
Chicago Rogers Park, IL 60626
773-262-9503

Living Light Culinary Arts Institute
301-B North Main Street
Fort Bragg, CA 95437
800-816-2319

Natural Gourmet Institute
48 W. 21st St.
2nd floor New York, NY 10010
212-645-5170

Natural Kitchen Cooking School
P.O. Box 373
Princeton, NJ 08542
(646) 283-9470
 

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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

Banana Walnut Muffins or Bread
Banana Walnut MuffinsThere's something about bananas and walnuts that just makes a perfect sweetbread. A slice of this topped with almond butter is a great thing.
Read more...

Here's an Article...

The Problem with Palm Oil
I love baking with vegan margarines like Earth Balance because they taste almost as good as butter and contain no hydrogenated oils. Hydrogenated oils are oils where hydrogen is forced into oil at high pressure. This chemically changes the unsaturated fatty acids into saturated ones. The benefit of this is that the oil is solid at room temperature and has an extended shelf life. The drawback of this is that trans fats are created during this process. In the 1980's food scientists began to notice adverse health affects associated with trans fat intake. This finding has led to a disaster in the food industry as food processors scramble to re-engineer their food to forgo hydrogenated oils but allow them to retain their flavor, shelf life, consistency and profit margins.
Read more...

Product Reviews

The Big Vegan Cheese Review
When it comes to things like pizzas, it's  a good idea to increase the fun factor by topping it with some vegan cheese. Vegan cheeses have improved vastly over the last decade and it's often difficult to keep up with the latest offerings. We've always wondered how vegan cheeses would fair side by side in regards to flavor, meltiness and overall authenticity. In this review we'll show you how well these cheeses faired in those regards and let you know which topping came out on top.
Read more...