So far vegan baking is way easier and more ‘realistic’ than gluten-free baking.
Sorry, GF crowd but I’m super glad that I don’t have celiac. In fact, of the 96 things I was tested for, wheat and gluten were among the things I reacted to the least.
Unfortunately, I did test as allergic to eggs and probably dairy.
This is another recipe from Vegan Yum Yum, and certainly not the last I’ll try.
The recipe called for ENRG egg replacer, but I used a glop of flax gel instead. I don’t know how much, and it seems to be pretty forgiving. Maybe a tablespoon of ground flax seed and *some* hot water, left it be for five minutes, then used what looked to me like a large egg’s worth of goo.
The cookies taste the teeniest bit different to me than snickerdoodles made with egg, and that’s that the eggy flavor is missing. Quele surprise, non?
They are also delicious, and the perfect snickerdoodly texture. I guess my ancient cream of tartar isn’t bad yet!
