Eggs provide structure, rise and lift, work as an emulsifer, create tenderness, increase shelf life, and add moisture or color in baked goods. Knowing their function is the key to replacing them. Following are the more traditional egg substitutes. Flaxseed or Chia Seed Adds: moisture, increase shelf life; also adds density Best for: quick breads, brownies, cookies,… Read more »
So long, dried out desserts. Gluten-free baking unveils a new generation of exciting ingredients and techniques for pasty perfection.
Q: Why are my baked goods over-browning? A: If the oven isn’t running too hot, the ingredients may be the culprit. Because most gluten-free flours have more protein than all-purpose flour, they can brown more quickly. Similarly, some sweeteners, such as agave nectar, tend to hasten browning. If this happens, tent the item with aluminum foil near the end of baking… Read more »