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

Apple Strudel Print E-mail
Vegan Pastry Recipes
Written by Mattie     November 09, 2009     Comments
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Strudel is one of those treats that everyone loves. If I met someone who was anti-strudel I'd back away if I were you. Strudel has origins in Austria and Hungary dating back to the late seventeenth century. Traditional Austrian strudel is not made with phyllo dough or puff pastry but with a thin dough with a high gluten content that gives it elasticity. Traditionally, strudels can be filled with cherries, apples, spinach, saurerkraut or cheese. This variation features apples picked fresh from an apple orchard in Pennsylvania.
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Churros Print E-mail
Vegan Pastry Recipes
Written by Mattie     June 02, 2009     Comments
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Churros are so good and such a rare treat that it's always a sign of good luck to actually find them. Traditionally they're made with eggs so vegan churros are an even more rare find. It's important to use the biggest pastry bag star tip you can find and to go easy on the frying until they're just barely golden brown so they're not too crisp. A candy thermometer is crucial for best results.
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Sticky Cinnamon Rolls Print E-mail
Vegan Pastry Recipes
Written by Mattie     December 06, 2008    2 Comments
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These cinnamon rolls are moist, sticky and chewy. And if that's not enough, they're topped with walnuts, raisins then drizzled with icing.
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Spotlight On...

Turbinado Sugar
Turbinado sugar is made from crushing sugar cane to extract the juices. The juices are then evaporated by heat then crystalized. After evaporation the crystals are then spun in a turbine or cylinder to remove the last bits of moisture. Turbinado comes from the word turbine.
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Try This

Orange Cranberry Muffins or Bread
orange-cranberry-muffin.jpg Oranges and cranberries make a perfect combination in this muffin.
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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.
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Product Reviews

Silikomart Silicone Chocolate Molds
Silicone baking products are starting to infiltrate the kitchen at an astonishing pace. I remember the good old days when we had to walk in the snow for 13 miles, uphill in each direction to find paper to make paper mâché food molds that would catch fire in the oven. It would bind to our food and we'd go "oh no, there's paper in my food". That's the way it was and we liked it. Now we have a variety of silicone cookware options from spatulas to baking sheet liners to... chocolate molds.

Silikomart has introduced silicone chocolate molds to make light work of your chocolate truffle making endeavors. Read on to see how well they fared.
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