According to Cook’s Thesaurus, lecithin is produced from soy or egg yolks and is used in baking and cooking as an emulsifier and lubricant in a wide variety of dishes. This ingredient can be used as a bread enhancer and comes as both a liquid and in granules. Lecithin is nutrient-rich and is a powerful asset in any cook’s arsenal. Using lecithin in baking will require some experimentation to get the textures right.


Use lecithin in bread recipes. Any bread recipe which uses vegetable oil can be substituted out using the exact same measurements for the lecithin. Use liquid lecithin in this baking method to get the best results. Follow your own recipe and just switch the oil for lecithin.

Add granulated lecithin to cakes, cookies and breads. Only use 2 tbsp. and add in the lecithin gradually as your batter or dough comes together. This approach helps thicken and emulsify the recipe so it is best used when a recipe seems slightly runny.

Add 1 tbsp. or so of lecithin to icings, caramels or chocolate sauces for a variety of baking projects. This approach will help create a balanced, even texture to caramels or sauces. Add the lecithin slowly as you are stirring the sauce and allow the granules to dissolve completely before adding to cakes, muffins or pastries.

Tips

  • Be prepared to experiment with the lecithin as you learn how it alters traditional recipes.

  • Start with simple recipes, such as a white bread dough, as you begin to bake with lecithin.