Sunday, December 9, 2012

Gluten Free baking: Quick Tip

This morning I thought I'd try a new technique with our pumpkin muffins.

Normally once all dry and wet ingredients are combined, I load directly into pan- but this morning I thought that maybe if I allow the Kitchen Aid to beat the mixture for a while longer, I could add air to the batter, resulting in a fluffier muffin.


In normal baking, over beating can cause the mixture to turn goopy/ glue-ish; this is because of the gluten!
Since we bake without the big G, this eliminated the Elmers result!

Warm, fluffy pumpkin muffins at 7a- happy kids at 7a.

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