July 13th, 2015

Gluten Free or Low Gluten Flours

Gluten Free or Low Gluten Flours

When baking gluten free there is not usually a single substitution for wheat flour.  Gluten is responsible for wheat flour’s binding, stretching and rising abilities.  Usually a combination of different gluten free flours is used to recreate the flavour and balance of a recipe and you will need to experiment. Gluten free all-purpose flours and […]

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  July 13, 2015   No comments
Sugar Substitutes

Sugar Substitutes

What Does Sugar Do in Baking? As well as the sweetness sugar has other roles in baking; it provides moistness, caramalises at high temperatures and helps cookies spread during baking to make them crisp.  This makes it hard to replace sugar in baking – but you can decrease the amount of sugar by 1/3 without […]

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  July 13, 2015   No comments
Using Flaxseed to Replace Eggs

Using Flaxseed to Replace Eggs

Why? Flaxseeds are full of beneficial nutrients and this is a great way to get them into your diet.  The flaxseed has a coating which contains a gum.  When the seeds are ground and whisked with water they form a gelatinous substance which works in baked goods just like eggs. Nutrients Flaxseeds are a rich […]

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  July 13, 2015   No comments
Replacing Fat with Applesauce in Baking

Replacing Fat with Applesauce in Baking

You can trim fat and calories in baking by replacing vegetable oil with applesauce. What is it? Applesauce is a purée of apples.  It comes unsweetened or sweetened but the unsweetened applesauce is a healthier choice, especially if your recipe contains other sweet items like dates, maple syrup or agave syrup. Nutrients A 4oz serving […]

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  July 13, 2015   No comments