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By Root 1029 0

raisin bran muffins as much as the next guy, we also know that life often requires fluffy cupcakes, chocolate chip cookies, and pumpkin crumble pie. Adding sugar is also much cheaper than baking with maple syrup or agave all the time, not to mention far more predicable when it comes to getting the results you want with baked goods. Happily, lots of organic, vegan-friendly sugar options are easily obtainable these days:Granulated sugar: When we call for just “sugar,” we always mean granulated. We use interchangeably evaporated cane juice, such as Florida Crystals, or brands that specifically say “beet sugar” on the packaging. “Cane sugar” is typically made with the use of animal products in the form of bone char in the processing, so some vegans avoid it.

Brown sugar: Also called muscovado sugar when it is raw and unrefined, typical brown sugar is refined sugar with a little bit of the molasses left in or added back to it.

Confectioners’ sugar: A combination of finely ground sugar and cornstarch, also called powdered sugar. We use confectioners’ sugar to create glazes and frostings.

Turbinado sugar: A coarse, unrefined, steam-cleansed sugar that has bigger crystals (for example, Sugar in the Raw) We use turbinado wherever a little crunch is desired. You can also use it in place of regular sugar, but results may vary.

FLOURS AND THICKENING STARCHES

All-purpose flour: You should always have a sack of unbleached all-purpose flour the size of a small child around. Even if the cupboard is bare, you’ll be able to whip up some pancakes or muffins. Even though we mostly use flour for baking, we’ve also been known to use it to thicken sauces and make tempura.

Arrowroot, powder/ground: This fine white powder-ground from the roots of a tropical vine-is ideal for thickening sauces and soups, particularly if a clear, nonopaque appearance is desired. Arrowroot also helps bind and provides a crisp texture in baked goods.

Chickpea flour: A pale yellow flour, sometimes called garbanzo flour, made from ground chickpeas. Look for it in most health food stores and Indian grocery markets where it is called gram flour or besan). Imparts a sweet, nutty, beany (some might even call it “eggy”) flavor to baked goods and sauces. It’s especially good for crepes and flatbreads.

Cornmeal: We use it in some recipes to add a little crunch, particularly to baked goods. And having some around in case of a corn bread emergency is not a bad idea.

Cornstarch: Also used to thicken, at half the price of other starches. Plus, it adds crispiness and structure to baked goods.

Tapioca flour: Our starch of choice for thickening custards and fruit pies, available at health food stores. This is a fine powder; do not use granular or pearl tapioca as a substitute.

Whole wheat pastry flour: Whole wheat pastry flour (not to be confused with ordinary whole wheat flour) is just as finely milled as white flour, but not all of the bran and germ has been processed out of it, making it a healthier, more fiberific choice. It is difficult to detect a very significant difference between whole pastry and regular old all-purpose flours, but whole wheat pastry flour can make baked goods a bit more dense and healthier tasting, so we often do an equal mix with all-purpose.

Vital wheat gluten: The naturally occurring protein in wheat that makes it all happen; it’s what gives wheat dough its characteristic stretch and makes seitan (sometimes called wheat meat) so toothsome. We also use it in combination with beans in several recipes to give a more chewy, meaty texture. Look for organic brands at your health food store, usually in the baking section. We recommend Arrowhead Mills brand above others if you have a choice.

OILS

Canola oil: Short for “Canada oil” and formerly known as “rapeseed oil” this oil is now politically correctly named, available most everywhere, and a fine choice for multipurpose use. Mild in flavor, it’s perfect for baking and cooking when a neutral-tasting oil is desired. Look for “high-heat” canola