Lesson 1Allergen considerations and labeling when replacing dairy and eggsFind out the main dangers from things that cause allergies when using plants instead of milk and eggs. Know about big allergens, mixing by mistake, and local rules so you can mark things right, keep people safe, and make better vegan food lists.
Major allergens relevant to vegan bakingCross-contact risks in mixed production spacesReading supplier specs and allergen statementsRegulatory basics for allergen labelingDesigning inclusive, clearly labeled menusLesson 2Hydrocolloids and gelling agents: agar-agar, carrageenan, pectin, methylcellulose, konjac, xanthanLook closely at thickeners and setting things used in vegan pastry. See how agar, carrageenan, pectin, methylcellulose, konjac, and xanthan differ, and learn to mix them with water, spread them, and join them for steady feel and good cutting.
Hydration and dispersion of hydrocolloidsAgar vs carrageenan for gels and custardsPectin types for jams, glazes, and fillingsMethylcellulose for hot gels and structureKonjac and xanthan for viscosity and freeze-thawLesson 3Plant proteins and starches: soy flour, pea protein, aquafaba, chickpea flour, tapioca, cornstarchCheck out main plant proteins and starches for vegan pastry. Learn how they take water, hold together, make foam, and thicken, and how to mix them to make strong, soft, and steady batters, doughs, and fillings.
Protein functionality of soy and pea in doughsUsing aquafaba for foams, meringues, and spongesChickpea flour for binding and savory bakesTapioca and cornstarch for thickening and chewBalancing protein and starch for structureLesson 4Sourcing, cost, and availability of specialty vegan ingredientsLook at ways to get special vegan things. Compare prices, smallest buys, and how long they last, and learn ways to store, change, and work with sellers for small or big kitchens.
Identifying critical specialty ingredientsComparing retail, wholesale, and online sourcesCosting formulas and tracking ingredient yieldStorage, rotation, and waste reductionBackup plans and substitution strategiesLesson 5Properties of common plant-based fats and milks: coconut, soy, oat, almond, riceSee how usual plant fats and milks act in pastry. Check fat types, proteins, sugars, and mixers in coconut, soy, oat, almond, and rice, and pick the best for each food type.
Fat composition of coconut vs liquid oilsProtein and emulsifying power of soy milkOat milk for body, viscosity, and foamingAlmond and rice milks in delicate pastriesSelecting milks for ganache, custard, and cakeLesson 6Functional roles of eggs and dairy in classic pastries (emulsification, coagulation, leavening, richness)Look at what eggs and milk do in old pastry ways, from mixing smooth to setting firm, rising, and making rich. Match each job to plant ways so you make new vegan recipes, not just copy.
Egg functions: structure, foam, and emulsificationDairy roles: fat, lactose, proteins, and flavorIdentifying which egg role a recipe depends onMapping each function to plant-based toolsCase studies: custards, cakes, and enriched doughsLesson 7Principles of plant-based baking: structure, fat, moisture, and aerationGet a full view of plant baking. See how strong build, fat, water, and air work together, and how mixing, rising, and baking heat change the inside, spread, and steady hold in vegan cakes and pastries.
Structure builders: gluten, proteins, and gumsManaging fat type, level, and plasticityMoisture balance, water activity, and stalingAeration from chemical leaveners and steamAdapting mixing methods for vegan battersLesson 8Shelf-stability and oxidation of plant fats; minimizing off-flavors and rancidityKnow how plant fats go bad over time and slow it down. Learn to handle light, heat, air, and metals, pick good wraps, and choose fats that keep vegan pastries safe, smelling nice, and tasty.
Oxidation pathways in liquid and solid plant fatsFactors accelerating rancidity in baked goodsUsing antioxidants and chelators safelyPackaging, storage, and handling strategiesSensory detection and troubleshooting off-flavorsLesson 9Sweeteners and flavor carriers: sugar, maple, agave, fruit purées, and how they affect textureSee how sweet things and taste carriers change sweet feel, browning, water hold, and feel. Learn to mix sugar, syrups, and fruit mixes to control spread, chew, and lasting in vegan baked things.
Sucrose roles: sweetness, bulk, and browningUsing maple, agave, and invert syrupsFruit purées for moisture and flavor impactBalancing sweetness with acids and saltAdjusting structure when sugars are reducedLesson 10Emulsifiers and stabilizers: lecithin (soy/sunflower), mono- and diglycerides alternatives, inulinSee how plant mixers and steady makers help air, inside feel, and mouth sense. Compare lecithin from soy or sunflower, simple mixer changes, and inulin for less fat, more fiber, and good feel.
How emulsifiers organize fat and water phasesSoy vs sunflower lecithin in bakery systemsPlant-based alternatives to mono-diglyceridesInulin for body, fat-mimicking, and fiberDosing, dispersion, and common formulation errors
