Yoga_Journal_Singapore_FebruaryMarch_2017

48

february / march 2017

yogajournal.com.sg

ANIMAL-FRIENDLY SWEETENERS

Strict vegans often avoid white sugar because it’s filtered through

cow-bone charcoal. However, raw sugars aren’t filtered that way

and are considered vegan. Instead of honey, which vegans leave

to the bees, you can use maple syrup, or a fruit-based honey

replacement.

REPLACING EGGS

To bake without eggs, you need to replace the binding

power of egg whites. Use binders made from ground flaxseeds

or starches, such as arrowroot, potato starch, or tapioca. To

replace 1 egg, whisk 1 tbsp of finely ground flaxseeds with 1/4 cup

water. Or whisk together 1 tsp arrowroot, 1/2 tsp baking powder,

1/4 tsp guar gum, and 3 tbsp water. A store-bought egg-replacer

powder, such as Ener-G brand, combines a few starches with

some leavening. For moisture and body, use a purée of banana,

pumpkin, or tofu. Silken-tofu purée is great in cheesecakes and can

replace half the fat in cookies and muffins.

PANTRY STAPLES

Vegan sugar, ground flaxseeds, maple syrup, egg replacer,

pumpkin purée, silken tofu, raw cashews.

FLOURS

Most grocery stores now carry at least a few gluten-free flour

blends. They typically contain four kinds of flours, including

starches like potato or tapioca to help bind and tenderize. If you are

trying to go low-carb, seek out nut- or bean-based blends, which

are generally higher in protein, fiber, and other nutrients; use them

in recipes with chocolate, spices, or other strong flavors that mask

the flour’s slight beany notes. For lightly flavored cakes, such as

angel food, choose a mild-flavored blend with white-rice flour at the

top of the ingredients list. Single flours like almond, coconut, and

quinoa work well, too, but be sure to add a binder.

BINDERS

When baking without wheat, you need to add a binding ingredient

to re-create the gluten-based structure that forms when wheat flour

is mixed with liquid and that serves to hold ingredients together.

Otherwise, your goodie will fall flat or crumble. Replace 1/4 cup liquid

with one egg. For a vegan alternative, mix 1 tablespoon ground

flaxseeds with 1/4 cup water in place of one egg—or try xanthan

or guar gum, powdered binding ingredients sold at health food

stores. For bread, use 1 teaspoon of gum per cup of flour; for cakes

and cookies, it’s just half a teaspoon—any more and they turn out

rubbery.

PANTRY STAPLES

Gluten-free flour blend, eggs or flaxseeds, xanthan and guar gums.

FOR GLUTEN-FREE BAKING

FOR VEGAN BAKING