Sunday, July 1, 2018

Vegan Bread Improver

In 2016 after discovering aquafaba, I went on an experimentation spree.
I tried making vegan croissants, donuts, challah, bread rolls, you name it. I found that a lot of recipes that I wished to convert, used bread improvers.

Many people claimed that the bread improvers were a gimmick. I listened, and tried some of the recipes with and without the bread improvers. The results spoke for themselves. Bread improvers were a must as far as i was concerned.

I found a commercially available one, but found out later that it was not vegan, this was confirmed by the company.

So i went in search for a recipe for one, and found one in a blog named Tammy's Recipes. I had linked directly to that recipe, but unfortunately that website has been down for some time.

I was able to find a recipe which seems to have been inspired by the one on Tammy's blog.

I am posting here since Tammy's is no longer available.

I made a big batch of this (4 times the recipe below) and stored it in an airtight container so that I can use it on my breads, donuts etc whenever I need it, without having to mix it each time.


50gms wheat gluten (Gluten Flour)
5 gms psyllium husk
1/8 tsp ground ginger powder
1/8 tsp citric acid


Blend together, and use as required by the recipe.

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