Jim asks: I made some corn bread using gluten-free flour, soy milk and flax seed for eggs, but it came out heavy. Everything I try comes out the same. I am allergic to all three. Please help.
Baking S.O.S. says: It is a real challenge to make baked goods that taste good and have a […]
“Sassy Suzanne” asks: How do you insure a moist cake or cupcake? Is it the oil or butter? When can you switch to yogurt? is it interchangeable? Also, when adding fresh fruit – How do you determine the amount? I was concerned about the rise and moisture of the end product.
Baking S.O.S. says: Thank […]
Sandra asks: What purpose does salt play in quick breads and muffins? If we are watching our sodium, can I safely eliminate it or reduce it?
Baking SOS says: Salt, when used in quick breads and muffins (as well as in most pastries), serves only as a flavor enhancer. It has no effect on how […]
Recently, I tested a new product for baking: Smart Balance 50/50 butter blend sticks. These sticks are a combination of 50% Smart Balance spread and 50% butter. The benefit to baking with Smart Balance sticks is that they contain 28% less saturated fat and 50% less cholesterol than butter (according to the Smart Balance web […]
Question: My mom says you can substitute applesauce for oil in some recipes? What do you think?
Baking S.O.S. says: It is possible to substitute applesauce for some of the fat (oil, butter, or shortening) in recipes. However, fats serve an important role in baked goods, so you cannot omit them all together. Fats give […]