The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Baking for Special Needs

Allergies, gluten-free, diabetes, this is the place to discuss baking to accommodate dietary restrictions be they medical, religious, or philosophical.

US Flour's picture

Benefits of Vital Wheat Gluten

March 26, 2024 - 4:48am -- US Flour

Vital wheat gluten offers several benefits in baking and cooking. It enhances dough elasticity, improves texture, and helps dough rise by trapping air during fermentation. Additionally, vital wheat gluten increases protein content, providing a chewier texture to baked goods, and can be used to create meat substitutes for vegetarian or vegan diets.

Saphira's picture

Whisking eggs with Erythritol vs sugar

October 3, 2023 - 1:16pm -- Saphira

I have a great recipe that calls for 2 eggs whisked with 1 cup of sugar. 

I tried twice to beat the eggs so that I would get them to peaks and it doesn't happen.

I read on the subject and it says that will not happen because of erythritol properties. I would need more moisture to get it to work. 

So I am trying to figure out how I can modify my recipe to make it work.

 I need to get a batter that will flow but what I get is dough that has to be pushed down in the baking pan.

Recipe: Mazurka cookies

2 eggs beaten with 1 cup sugar to peaks

pascaleewers's picture

Gluten-free autolyse, pre-ferment etc.

September 25, 2023 - 2:55am -- pascaleewers

Hi,Starting to experiment with Gluten-free Sourdough. What I don't understand/cant find info about is whether it makes sense to autolyse, pre-ferment part of the dough with the sourdough etc. in other words is it better to feed the yeast all at once or to buy feed them step by step? or am I missing something else?Thanks in advance!

Long_Haired_Hippie's picture

Gluten free, vegan, cold start, instant yeast?

March 26, 2023 - 4:10am -- Long_Haired_Hippie

Its been a long while since I've been around. Neurological damage kept me out of the kitchen for a few years and the impairment has me struggling with things I used to know.

 

So while I'm combing through the rest of the threads that came up in my search two questions.

1) do I need to adjust my bake time with GF/vegan loaf in a cold start bake? It's just easier on me to rise and bake without having to struggle to move the loaf. I always verify with internal temp but heading to open the door so much to check isn't helping my bread any.

kah22's picture

Apple Pie and Lactose Intolerant

August 31, 2022 - 1:56pm -- kah22

A friend calls with me on a regular basis, normally I bake an apple pie, a pretty standard recipe. I use 50 / 50 block margarine and lard.

Now I know that in baking pastry that it's vital that the fat stays firm enough to coat the flour and not have it melt into it, but that is difficult to achieve even after freezing the margarine. 

So I'm looking advice on how to treat margarine instead of butter when making shortcrust pastry, especially for apple pie.  It also struck me that  this could be part of my tarts soggy bottom - the margarine melting to quickly.

alicek94's picture

Terrible GF Aftertaste when baking with Yeast

July 18, 2022 - 7:33am -- alicek94

Hi everyone!

 

I saw a post here a few years back about a terrible acrid aftertaste when making yeasted GF bakes. Wanted to see if anyone's discerned the culprit of this taste/how to counteract it.

I've been experiencing this problem whenever I bake with Yeast and GF flours.

HeiHei29er's picture

Community Bake - Gluten Free Bread

May 19, 2022 - 7:35pm -- HeiHei29er

I was excited when Abe asked for interest in a Gluten Free Community Bake.  I haven't done much GF baking lately, but I will be again once my daughter comes home from college for the summer.  It definitely has its own challenges and skill sets, but there are some very tasty gluten free breads to be made if you go into it with the understanding that you probably won't have big voluminous loaves.  These loaves are much more like high rye breads in size and crumb.

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