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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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Other Vegan Baking Recipes
 Want to see more recipes here? Help out the vegan baking community by Submitting your own!

Cherry Candied Almonds Print E-mail
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This is an excuse for me to combine two of my most favorite-est-est flavor combos: cherries and almonds.
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Cornmeal Spelt Pizza Crust Print E-mail
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This crust is one of the fastest, easiest crusts around because it doesn't require lots of kneading and it doesn't require yeast. Although it's not gluten free, it does have very low amounts of gluten which is good if you're trying to cut back on it due to food allergies. This recipe makes a crust that is 12 to 14 inches. This dough can also be refrigerated for later use.
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Party Time Pizza Crust Print E-mail
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This 14 to 16 inch crust is chewy, crispy and can also be used for calzones. It's the perfect foundation for your wacky pizza adventures. Bread flour is a must in this recipe because of it's high gluten content. Years ago a girlfriend almost dumped me after several failed dinners involving pizzas I had made with all-purpose flour. Save your relationship and just use bread flour if you're into the wheat thing. This dough can also be refrigerated for later use. I have sacrificed copious amounts of flour to the vegan gods to develop a pizza crust that takes less time to prep than many other pizza crusts out there- about one hour. Hallelujah.
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Bourbon Baked Apples Print E-mail
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This is a great way to get that ridiculously good apple flavor without resorting to the time intensive sport of pie making. It's kind of like an apple pie but without all the crust drama. I won't tell if you drink some of the bourbon to make sure it's 'okay'.
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Banana Delight Print E-mail
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One wonderful summer in lovely Northern California, I had the pleasure of camping with one of my favorite people ever (who I'll just call Alf). That night he introduced me to something I'll never forget...Banana Delight! Serve with some quality sipping whiskey and good friends.
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Poached Pears in Red Wine Print E-mail
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These poached pears are perfect for last minute dinner parties because they're easy to make and can be quickly made onsite.  Oh and they taste awesome dolloped with vegan whipped cream or soy yogurt.

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Maple Roasted Nuts Print E-mail
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These nuts are addictive.  Once I was on a San Francisco Muni train and was in the process of getting busted for sneaking on without paying and eating while on the train.  As the Muni cops closed in, I clutched my container of Maple Roasted Nuts tightly.

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Heavenly Hot Chocolate Print E-mail
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This hot cocoa is great when it's cold outside and you need a nice warm friend. Two different types of chocolate bring the chocolate power through. Feel free to customize it by adding a splash of coffee, mint extract, Kahlua or enjoy it on it's own.
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Spotlight On...

Apple Cider Vinegar
This sour elixir is made by fermenting apple juice so the sugars turn into alcohol. The cider then undergoes a second fermentation where the alcohol is converted to acetic acid. Acetic acid is what gives vinegar it's sour taste. In vegan baking applications, vinegar is often used for it's leavening and flavor enhancing properties.
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Try This

Ginger Pear Muffins or Bread
ginger-pear-muffins.JPGGinger and pears come together to compliment each other in these tasty muffins.
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Here's an Article...

The Science of Taste: How to Improve Your Tasting Ability
It was just an innocent little food craving that started my foray into the depths of vegan baking in the late nineties. I had no idea what I was doing back then (and arguably now in many cases) but one thing that has definitely happened is that my sense of taste has matured greatly. As you bake, cook and pay attention to taste, your sense of taste will improve too. This article will inform you on how our sense of taste works and teach you the tricks to improving your taste so you can become a better baker. 
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Product Reviews

Soyatoo Soy and Rice Whip
Whip cream is frosting's long lost cousin. This is a good thing because it's enabled us to top everything from pies to ice cream to cake with it's creamy goodness. Sensing a vacuum in the vegan whip cream space since Hip Whip disappeared from the market (RIP Now and Zen), Soyatoo has stepped up to the plate with Rice Whip and Soy Whip. These vegan whipped creams give you no excuses to leave any tastebuds behind in your quest for the ultimate desserts.

I tested this whip on some Pumpkin Cheesecake to see how it stacked up. Is it worth it's compressed nitrous oxide? Read on to find out.
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