substitute for (soy) yogurt in recipe?
We're vegan so don't eat regular yogurt and my husband is sensitive to soy so we don't use soy yogurt either. I substituted almond mylk with a tsp of apple cider vinegar for the soy yogurt called for in a new gluten-free, vegan biscotti recipe tonight and it crumbled to smithereens. Any suggestions for other possible gf,vegan, soy-free substitutions?
i just looked at some of your other posts and you clearly have experience with GF baking, so you already know that GF baked goods as a rule have the tendency to "crumble to smithereens." but maybe i can help you troubleshoot this particular recipe.
i'm not so sure the almond milk was the culprit. i use it all the time - my GF baked goods are also soy-free and vegan.
what were the other ingredients in the biscotti recipe?
In thinking about it, if I try the recipe again I'll reduce the amount of almond mylk and add some xanthan gum even though the recipe didn't call for it. The recipe contained: corn meal, corn starch, almond meal, maple syrup, sugar (I substituted 1/4 c of xylitol for half the sugar, as I've done in many other recipes), vanilla, oil, soaked and chopped dried apricots, baking soda, and the soy yogurt which I substituted with almond mylk & apple cider vinegar. They taste good, just too crumbly.
seems to me there are 2 issues:
- the coarser texture of the corn meal/almond meal [as compared to more finely ground flours]
- the absence of a structure enhancer [e.g. xanthan gum]
i don't think you need to reduce the almond milk, just add the gum [personally i prefer guar].
let me know what happens if you make them again - i'm curious to see how they turn out with modifications.