Recipes
Which Plant Protein for Your Bake? A Functional Guide to Structure, Moisture, and Egg Replacement
Choosing plant proteins for baking is about function, not just nutrition. This guide helps home bakers select vital wheat gluten, pea, lentil, chickpea, and rice proteins based on their specific roles in structure, moisture, and egg replacement to achieve desired baking outcomes.
Santiago Vargas·November 5, 2026
