Some Healthy Baking Tips
Substitute canola oil for shortening, stick margarine or butter. Canola oil/butter blends also acceptable.
Use ground flax seeds, ground nuts or prepared all natural nut butters in place of bad fats (butter, stick margarine, shortening).
Replace pureed fruits or starchy veggies (apples, bananas, pears, squash, pumpkin) for "some" of the oil in your recipes; EX. As above and cup oil if recipe requires one cup oil, use cup pureed fruit or veg. Jarred baby foods are fantastic for this objective.
Replace butter with yogurt
Substitute whole wheat flour or "white" whole wheat flour ("Ultra-grain" King Arthur Brand) for white flour.
When reducing fat in cooking recipes, use low-gluten flours (i.e. whole wheat flour, oat flour, brown rice flour) - this makes for a tenderer product.
Use buttermilk (1% or nonfat) instead of dairy or sour cream.
Replace plain Greek style yogurt for bitter cream.
Replace dark or semisweet chocolate for dairy chocolate.
Replace pureed dates, honey, maple syrup, or molasses for sugars.
To lower the fat or butter in your recipes without compromising flavor(fat, particularly butter, is a flavor carrier), add nuts, spices (i.e. cinnamon), instant espresso powder, java, cocoa powder, dried fruit, extracts (i.e. vanilla), liqueurs (i.e. amaretto), citrus zests or juice, 100% fruit butters, nut oils, or salt.
To thicken recipes (i.e. mousse, puddings, custards), use gelatin, tapioca, or pectin instead of heavy cream.
To moisten and include nutritional value to baked goods, mix in 100% canned pumpkin or sweet potato puree, grated raw veggies (i.e. carrots), or shattered bananas.
Raise nutritional value with the addition of spices, oats, nuts, and dried unsweetened fruit.
Don't over bake the recipe
If you want more great tips on baking click here.
Use ground flax seeds, ground nuts or prepared all natural nut butters in place of bad fats (butter, stick margarine, shortening).
Replace pureed fruits or starchy veggies (apples, bananas, pears, squash, pumpkin) for "some" of the oil in your recipes; EX. As above and cup oil if recipe requires one cup oil, use cup pureed fruit or veg. Jarred baby foods are fantastic for this objective.
Replace butter with yogurt
Substitute whole wheat flour or "white" whole wheat flour ("Ultra-grain" King Arthur Brand) for white flour.
When reducing fat in cooking recipes, use low-gluten flours (i.e. whole wheat flour, oat flour, brown rice flour) - this makes for a tenderer product.
Use buttermilk (1% or nonfat) instead of dairy or sour cream.
Replace plain Greek style yogurt for bitter cream.
Replace dark or semisweet chocolate for dairy chocolate.
Replace pureed dates, honey, maple syrup, or molasses for sugars.
To lower the fat or butter in your recipes without compromising flavor(fat, particularly butter, is a flavor carrier), add nuts, spices (i.e. cinnamon), instant espresso powder, java, cocoa powder, dried fruit, extracts (i.e. vanilla), liqueurs (i.e. amaretto), citrus zests or juice, 100% fruit butters, nut oils, or salt.
To thicken recipes (i.e. mousse, puddings, custards), use gelatin, tapioca, or pectin instead of heavy cream.
To moisten and include nutritional value to baked goods, mix in 100% canned pumpkin or sweet potato puree, grated raw veggies (i.e. carrots), or shattered bananas.
Raise nutritional value with the addition of spices, oats, nuts, and dried unsweetened fruit.
Don't over bake the recipe
If you want more great tips on baking click here.
The Very Important Differences Between Baking Soda and Baking Powder
BAKING SODA versus BAKING POWDER: There are two main chemical leaveners inside the baking world: baking soda and baking powder. Fast breads are "quickly" because they are leavened with a chemical leavener versus a yeast-leavener (yeast takes longer to leavened). What is a leavnener exactly? Any component that is used to marginally lighten the texture, raise volume, and make carbon dioxide gas bubbles, which make the batter / dough to GROW!
I am going to discuss the two main chemical leaveners: baking soda and baking powder. Believe it is possible to intermix 'em? Perhaps so. When you know the science and details behind the two, your baking will get a success!
BAKING SODA: aka bicarbonate of soda; It is really a alkali, hence it's used together with an acid ingredient including citrus juices, yogurt, molasses, buttermilk, and sour cream. Baking soda neutralizes acidity and causes a pleasant soft crumb in a baked great.
BAKING POWDER: is baking soda, an acid (like cream of tarter), plus a moisture-absorber (like cornstarch). Why cornstarch? It keeps the acid and soft drink dry and makes sure they do not react together when correctly kept. There are really three types of baking powders in the baking world:
-Double acting baking powder: The most popular and common! Consequently, player made out of baking powder does not have to be baked immediately.
- Single acting and phosphate baking powder: Very uncommon in American baking because of the ease and popularity of double-acting baking powder. Both of the beginning "performing" when exposed to a fluid ingredient.
Out of baking powder? Try mixing 1/4 tsp baking soda and 5/8 tsp cream of tarter collectively.
Therefore, when creating a recipe, how can you know that if the formula needs baking soda or baking powder?
An acid is needed by baking soda to balance it or it might produce a flavor.
Baking powder, since it contains an acid and base, is often matched with organic ingredients like milk, cream, etc.
What if a formula requires both, baking powder? and baking soda
Whenever you apply both, the baking powder mostly does "the work." The baking soda is there to netuarlize the acid, give a nice damp crumb, and do a little leavening.
What happens if you add too much baking powder or baking soda to your player?
Too much will cause a metallic and sour flavor. The baked good items will rise very fast, then; autumn in the centre, causing an uneven form. Too little compound leavener? You product will likely be a "shallow" and small shape and have a coarse consistency.
Is it possible to replace one for the other?
Because baking powder already comprises baking soda, you can use baking powder when a recipe requires baking soda. But DON'T use baking soda once it calls for baking powder.
Here is a tiny "point" on how you can remind yourself the difference:
Baking soda: Needs just one merchandise (liquid) to activate.
Baking powder: Wants two items (liquid heat) to activate.
Baking soda recipes: Use baking soda OR powder (you may have to include 1/4 tea more baking powder when working with it instead of baking soda.)
Baking powder recipes: Use ONLY baking powder
Ensure you properly store your chemical leaveners in a dry, cool, and shadowy area like your pantry. Double-check the end date to makes sure you're using quality cooking powder or soft drink. Tip: if it's over 12 months, drop it and purchase a new leavener!
I am going to discuss the two main chemical leaveners: baking soda and baking powder. Believe it is possible to intermix 'em? Perhaps so. When you know the science and details behind the two, your baking will get a success!
BAKING SODA: aka bicarbonate of soda; It is really a alkali, hence it's used together with an acid ingredient including citrus juices, yogurt, molasses, buttermilk, and sour cream. Baking soda neutralizes acidity and causes a pleasant soft crumb in a baked great.
BAKING POWDER: is baking soda, an acid (like cream of tarter), plus a moisture-absorber (like cornstarch). Why cornstarch? It keeps the acid and soft drink dry and makes sure they do not react together when correctly kept. There are really three types of baking powders in the baking world:
-Double acting baking powder: The most popular and common! Consequently, player made out of baking powder does not have to be baked immediately.
- Single acting and phosphate baking powder: Very uncommon in American baking because of the ease and popularity of double-acting baking powder. Both of the beginning "performing" when exposed to a fluid ingredient.
Out of baking powder? Try mixing 1/4 tsp baking soda and 5/8 tsp cream of tarter collectively.
Therefore, when creating a recipe, how can you know that if the formula needs baking soda or baking powder?
An acid is needed by baking soda to balance it or it might produce a flavor.
Baking powder, since it contains an acid and base, is often matched with organic ingredients like milk, cream, etc.
What if a formula requires both, baking powder? and baking soda
Whenever you apply both, the baking powder mostly does "the work." The baking soda is there to netuarlize the acid, give a nice damp crumb, and do a little leavening.
What happens if you add too much baking powder or baking soda to your player?
Too much will cause a metallic and sour flavor. The baked good items will rise very fast, then; autumn in the centre, causing an uneven form. Too little compound leavener? You product will likely be a "shallow" and small shape and have a coarse consistency.
Is it possible to replace one for the other?
Because baking powder already comprises baking soda, you can use baking powder when a recipe requires baking soda. But DON'T use baking soda once it calls for baking powder.
Here is a tiny "point" on how you can remind yourself the difference:
Baking soda: Needs just one merchandise (liquid) to activate.
Baking powder: Wants two items (liquid heat) to activate.
Baking soda recipes: Use baking soda OR powder (you may have to include 1/4 tea more baking powder when working with it instead of baking soda.)
Baking powder recipes: Use ONLY baking powder
Ensure you properly store your chemical leaveners in a dry, cool, and shadowy area like your pantry. Double-check the end date to makes sure you're using quality cooking powder or soft drink. Tip: if it's over 12 months, drop it and purchase a new leavener!