Sunflower Lecithin for Baking | Australia

Sunflower lecithin for baking is a soy free, non-GMO lecithin powder that bakers use as a plant-based emulsifier in bread, chocolate and gluten-free baking.

It is 100% sunflower lecithin in a fine powder, so it whisks straight into your dry ingredients. One 250 g jar goes a long way: most recipes need a teaspoon or less.

Soy Free | Non-GMO | Glyphosate Tested | Fine Powder

Buy Sunflower Lecithin for Baking in Australia

✔ 100% sunflower lecithin, nothing added
✔ Soy free, so there is no soy to declare on anything you bake and sell
✔ Non-GMO
✔ Independently tested for glyphosate
✔ Fine powder that mixes into flour, no melting needed
✔ 250 g jar, delivered Australia wide

Choose a single jar, or save with a 2, 3 or 4 pack.

Lecithin for Bread

In bread, lecithin works as a dough conditioner. It helps the fat and water in the dough stay evenly mixed, makes the dough a little more extensible and easier to handle, and in studies it has lifted loaf volume, by around 7% on average in one review of the research.

Commercial bakers use lecithin at about 0.2 to 0.5% of the flour weight. In a home kitchen that works out to:

A rounded teaspoon of our powder weighs about 2.5 g. Start at the low end and adjust to the loaf you like.

Lecithin for Chocolate

Chocolate makers add lecithin to make melted chocolate flow. A small amount thins it noticeably, which helps when you are tempering, moulding or coating. The usual level is 0.3 to 0.5% of the chocolate weight, and more is not better: above about 0.5% the chocolate starts to thicken again.

For 250 g of chocolate, that is about 1 g, or a level half teaspoon. Stir it into the melted chocolate until it disappears.

Lecithin for Gluten-Free Baking

Gluten-free doughs have no gluten network to hold gas and moisture, which is why gluten-free loaves can bake up dense and dry. Researchers testing emulsifiers in gluten-free bread found lecithin increased loaf volume and gave a softer result. Start at the bread rate above, measured against the total weight of your flour blend. Our sunflower lecithin is gluten free.

Sunflower Lecithin Emulsifier for the Kitchen

Lecithin is the reason egg yolk can hold oil and water together in a mayonnaise. Added on its own, it does the same job. At home it is handy in:

• Dressings and vinaigrettes: around 0.6 to 0.8% of the total weight keeps them from separating. For a 250 mL jar, that is a scant teaspoon.
• Smoothies and shakes: helps nut butters, seeds and oils blend smoothly.
• Homemade nut milks and dairy-free sauces: helps stop them splitting in the fridge.

Why Sunflower Lecithin Instead of Soy?

Both do the same job in a recipe. The difference is what comes with them. Soy is one of the allergens that must be declared on food labels in Australia, and soy lecithin is not exempt. Sunflower is not on the mandatory allergen list. If you bake for markets, cafes, friends with allergies or anyone avoiding soy, sunflower lecithin takes soy out of the recipe.

Most lecithin on supermarket and pharmacy shelves in Australia is soy. This one is not.

How to Use Sunflower Lecithin Powder in Baking

1. Weigh your flour and work out 0.2 to 0.5% of it, or use the table above.
2. Whisk the lecithin powder through the flour or other dry ingredients before adding liquids.
3. Mix, prove and bake as normal.

If a recipe asks for liquid lecithin, keep in mind that liquid lecithin is roughly one third oil. Powder is the concentrated form, so start with a little less by weight.

Store the jar sealed, in a cool, dry cupboard.

Ingredient

100% Sunflower Lecithin Powder

✔ Soy free
✔ Non-GMO
✔ Gluten free
✔ Dairy free
✔ Vegan friendly
✔ Independently tested for glyphosate
✔ No added colours, flavours or preservatives

250 g jar. Product of India.

Sunflower Lecithin for Baking FAQ

Can you bake with sunflower lecithin?

Yes. Lecithin is permitted as food additive 322 and is used every day in commercial bread, biscuits and chocolate. Sunflower lecithin powder does the same job as soy lecithin without the soy.

How much lecithin do I add to bread?

About 0.2 to 0.5% of the flour weight. For a standard 500 g flour loaf, that is half to one rounded teaspoon.

Do I need to dissolve the powder first?

No. Because the oil has been removed, the powder disperses easily. Whisk it into your dry ingredients.

Can lecithin replace eggs?

Partly. It can stand in for the emulsifying job of an egg yolk, for example in a dressing, but it does not replace the protein that gives eggs their structure in cakes. Use it alongside your usual egg replacer.

Is this the same lecithin as your Sunflower Lecithin Powder?

Yes. It is the same 250 g jar. This page is simply set up for bakers.