The Power of Baking Soda
The Power of Baking Soda in Vegan Baking with Grainful Blends
Baking soda, or sodium bicarbonate, is a powerhouse ingredient in vegan baking, especially when crafting recipes free of eggs and other animal products. Its chemical properties make it an essential leavening agent, helping baked goods rise while contributing to texture and flavor. When paired with the wholesome, plant-based products from Grainful Blends, baking soda elevates vegan recipes to new heights, delivering delicious, nutritious results. In this blog post, we’ll explore the science behind baking soda, its role in
The Science of Baking Soda in Vegan Baking
Baking soda is a base that reacts with acidic ingredients to produce carbon dioxide gas, which creates bubbles that help dough or batter rise. This reaction is critical in vegan baking, where eggs are absent, as eggs typically provide leavening, binding, and moisture. In
In vegan baking, the absence of eggs requires careful balancing of leavening agents. Baking soda, when combined with an acid, not only helps with rise but also neutralizes the batter’s pH, contributing to a tender crumb and golden browning. For example, in recipes using Grainful Blends’
Why Grainful Blends?
Grainful Blends offers a range of
Nutritional Benefits of Baking Soda
Baking Soda
Baking soda itself is not a significant source of nutrients, as it’s used in small quantities (typically 1/4 to 1 tsp per recipe). However, it plays a functional role in vegan baking by enabling the use of
Products to use
Flours, such as quinoa and chickpea, offer substantial nutritional benefits:
- Quinoa Flour: Per 1/4 cup (30g), quinoa flour provides approximately 110 calories, 4g protein, 18g carbohydrates, 2g fiber, and essential micronutrients like magnesium (15% DV) and iron (10% DV). Quinoa is a complete protein, containing all nine essential amino acids, making it a valuable ingredient for vegan diets (USDA, 2020).
- Chickpea Flour: Per 1/4 cup (30g), chickpea flour offers about 120 calories, 6g protein, 18g carbohydrates, 5g fiber, and notable amounts of folate (20% DV) and iron (10% DV). Its high fiber and protein content support satiety and muscle maintenance (USDA, 2020).
These flours enhance the nutritional profile of baked goods, providing
Vegan Baking Recipes with Baking Soda
Below are two original, egg-free, animal-product-free (except for butter or ghee), and mushroom-free recipes that showcase baking soda’s role in vegan baking with Grainful Blends products. Each recipe includes nutritional information and highlights the science behind the ingredients.
Recipe 1: Quinoa Flour Chocolate Cake
This rich, moist chocolate cake uses Grainful Blends’ quinoa flour and baking soda to create a tender, fluffy texture without eggs. The vinegar provides the acidity needed to activate the baking soda, ensuring a perfect rise.
Ingredients (Serves 8):
- 1 1/2 cups Grainful Blends Quinoa Flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup melted vegan butter or ghee
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan and line with parchment paper.
- In a large bowl, whisk together quinoa flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine water, melted butter or ghee, vinegar, and vanilla extract.
- Add wet ingredients to dry ingredients, stirring until just combined with no dry streaks.
- Pour batter into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost with a vegan chocolate ganache if desired.
Nutritional Information (per serving, without frosting):
- Calories: 210 kcal
- Protein: 4g
- Carbohydrates: 32g
- Fiber: 3g
- Fat: 8g
- Sodium: 310mg (primarily from baking soda and salt)
- Iron: 1.8mg (10% DV)
- Magnesium: 40mg (10% DV)
Science Note: The baking soda reacts with the acetic acid in vinegar to produce carbon dioxide, creating air pockets that give the cake its light texture. Quinoa flour’s protein content helps provide structure, compensating for the absence of eggs.
Recipe 2: Chickpea Flour Lemon Scones
These zesty scones use Grainful Blends’ chickpea flour for a protein-packed, slightly nutty flavor. Baking soda and lemon juice create a tender, flaky texture.
Ingredients (Makes 8 scones):
- 2 cups Grainful Blends Chickpea Flour
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup cold vegan butter or ghee, cubed
- 1/2 cup unsweetened almond milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
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