Baking is a science experiment based off of a reaction between flour, eggs, dairy, a variety of baking fats and oils, and everything else in between. Each item plays a particular role that provides a particular outcome when each one is combined. In allergen-friendly baking, things begin to become a bit more complex however. In this baking series…
Baking 101
Guide to Sugar and Sweeteners
The Allergen-Friendly Baking series continues and today we are discussing all things sweet. Please keep in mind that this Guide to Sugar and Sweeteners is not intended to promote the idea of any sugar being evil or even that one sugar is superior than the other–we will talk about the affect sugar has on our bodies in another post. Rather this…
Your Guide to Allergen-Friendly Baking: Egg Substitutes
Being a newly eggless baker, finding good egg substitutes for your baked goods at home can be an overwhelming task. Well, fret no more! Here is a bit of clarity and guidance to help you understand what egg substitutes are out there and what type of baked good it can best be substituted into. I choose not to use eggs when I…
