When baking does using allergy free options change the flavor of the baked good?
Food allergies are on the rise all around the world, no one knows why this is happening but it has affected over 15 million Americans. According to Food Allergy Research and Education a study showed that “ food allergies in children have increased approximately 50% from 1997-2011”, with these numbers on the rise baking allergy free is a must. But when baking without eggs, gluten,or other allergies have to affect the taste?
Gluten which is the sticky, stretchy like protein that forms when water and wheat flour mix, is used in baking to make the dough rise, and give a chewy texture. It is useful in baking because it is able to give the product structure, without gluten baked items are more likely to fall apart. Some items in which you could use to substitute are rice flour, almond flour, potato flour etc. When baking with different kinds of flours you want to make sure you use them in the right way. For example if you are making gluten-free brownies you might want to use almond flour because when using almond flour more eggs are recommended. If you are using more eggs it adds more moisture while the almond flour makes up for some of the fat.
Eggs are another structure helping ingredient just like flour. You can whip them and fold them into the cake to help the cake rise. It is also good for adding moisture as you notice when you are baking there are a lot of dry ingredients, eggs can also be used to bind ingredients together. Some ingredients you can use to substitute eggs are applesauce, bananas, or even adding extra vegetable oil. These substitutes add moisture without having eggs in it, adding something sweet like a banana adds sweetness and adding oil will create moisture without changing the flavor.
Another baking ingredient that is common in most baked goods is butter. Butter has fat that helps create a lighter, and more fluffy batter. Now, most people do not want extra fat if they can help it, so some other substitutes for butter are coconut oil,cooking oil, and margarine (aka fake butter). Adding oils into your baking not only makes it more moist, but using coconut oil adds a subtle fruitiness and is a higher quality oil.
With allergies on the rise substituting even the smallest ingredient can be a lifesaver and can make a difference. With adding other ingredients like oils and different gluten free flours you can change the texture and the consistency without altering the flavor too much.
Food allergies are on the rise all around the world, no one knows why this is happening but it has affected over 15 million Americans. According to Food Allergy Research and Education a study showed that “ food allergies in children have increased approximately 50% from 1997-2011”, with these numbers on the rise baking allergy free is a must. But when baking without eggs, gluten,or other allergies have to affect the taste?
Gluten which is the sticky, stretchy like protein that forms when water and wheat flour mix, is used in baking to make the dough rise, and give a chewy texture. It is useful in baking because it is able to give the product structure, without gluten baked items are more likely to fall apart. Some items in which you could use to substitute are rice flour, almond flour, potato flour etc. When baking with different kinds of flours you want to make sure you use them in the right way. For example if you are making gluten-free brownies you might want to use almond flour because when using almond flour more eggs are recommended. If you are using more eggs it adds more moisture while the almond flour makes up for some of the fat.
Eggs are another structure helping ingredient just like flour. You can whip them and fold them into the cake to help the cake rise. It is also good for adding moisture as you notice when you are baking there are a lot of dry ingredients, eggs can also be used to bind ingredients together. Some ingredients you can use to substitute eggs are applesauce, bananas, or even adding extra vegetable oil. These substitutes add moisture without having eggs in it, adding something sweet like a banana adds sweetness and adding oil will create moisture without changing the flavor.
Another baking ingredient that is common in most baked goods is butter. Butter has fat that helps create a lighter, and more fluffy batter. Now, most people do not want extra fat if they can help it, so some other substitutes for butter are coconut oil,cooking oil, and margarine (aka fake butter). Adding oils into your baking not only makes it more moist, but using coconut oil adds a subtle fruitiness and is a higher quality oil.
With allergies on the rise substituting even the smallest ingredient can be a lifesaver and can make a difference. With adding other ingredients like oils and different gluten free flours you can change the texture and the consistency without altering the flavor too much.