Oh great! It’s similar in texture but quite different in flavour. Definitely has more flavour and is really warm and delicately spiced. The sweetness also isn’t too overwhelming. Let me know if you try it!
Great video quality! You earned my subscription, I'm going pescatarian (trying to wean myself off meat starting on my birthday January 2nd for 5 years) and I can definitely use the vegan advice in baking in the future!
Oh great I’m glad you liked the video and feel free to reach out anytime with questions or suggestions for content that you feel would be helpful. Happy early birthday and have a happy new year!
Well I'm interested to see how different vegan butters react in the same quantity in baking. Like how they affect texture. I am able to have/cook with butter on my diet but I think it would be a cool experiment idea for your channel!@@TastyThriftyTimely
@@josephsurina5367 this is great to know. Thank you! I have noticed quite a difference between brands and generally I opt for stick butter as opposed to a spread in a container for most baking because the stick “butters” tend to produce better results. I’ll think about comparing different brands though! Thank you again 😊
Hmm I haven’t tried this one with any gluten-free flours actually. If you have a gluten-free flour blend that might be your best bet because those usually have some starches and leaveners built into them. My guess is that you will have a denser bread that won’t rise as much but it will probably still be delicious. I’m sorry I can’t be of more help! Those flours react so differently to moisture levels and so a 1:1 gluten-free flour blend is usually as close as you can get to reacting like wheat flour.
Yes you should definitely be able to find it at a whole foods store. Most large grocery stores will carry it in the “natural foods” or “international” sections too. You can definitely use any other granulated sugar in its place but it does have a nice caramel-like flavour
I haven’t tried it with gluten free flour but you certainly could. It might not have as much rise but the buttermilk might help that? You could try a 1:1 flour. Have you ever been on the blog “loopy whisk”? My sister does a lot of gluten-free baking and loves that blog. There may be a similar loaf that you could steal the gluten-free flour ratios from and merge it with the flavours in this one lol! Let me know if you end up trying something and I’m sorry I haven’t tested it myself!
