I am still in the process of mastering vegan baking. Mastering is a very distant achievement. I have only just begun and so far the only vegan item I have tried is a chocolate gooey brownie, which I must say is pretty neat.
The next thing I tried was an almond biscotti and what a disaster it was. All crumbly and not tasty at all. I cannot blame the recipe I tried because she used all purpose flour and I feeling adventurous went with all purpose gluten free flour . Of course the results will differ. The only consolation is that it was a small batch so not too much of wastage. The ingredients are costly and I feel guilty when the recipe is ruined.Â
I look for recipes that have minimal non costly and easily sourced ingredients. It is challenging. Not every ingredient is easily available and if they are they are out of reach because of the price. Substitutes are there and one could go along with them if you don`t mind compromising on the taste.
My learning from the baking the vegan biscotti. Find a a binding ingredient.Â
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