For the first interview of Wheat season Chloe speaks with food writer Alicia Kennedy about wheat and vegan baking. Though known for her writing career and newsletter From the Desk of Alicia Kennedy, Kennedy is also an accomplished vegan baker.
The pair discuss why vegan and gluten free baking are not the same. Why? In baking, wheat flour functions as a structure 'builder', because gluten-free bakes do not use wheat flour, much of their structure relies on the structure building properties eggs lend to baking.
They also talk about how the world of 'alternative' baking are exciting spaces for creativity and exploration in the baking world, the importance of accessibility in recipe writing and why we shouldn't take wheat for granted.
