Grain-free baking tips from Gary Miller, founder of Wheat-Free Market

If you are new to grain-free baking, or if you are struggling to get the results you want from your grain-free baking, here are some tips provided by Gary Miller, founder of Wheat-Free Market that develops and sells Wheat Belly-compliant foods:   If you’re like most of us, you didn’t get recipes and tips passed down from Grandma that used the typical ingredients we now use in our grain-free lifestyle. In fact, the majority of us had never really heard of almond flour until a few years ago, and it is very unlikely we had ever actually used it! So we have put together this list of things we have learned that we hope you can put to good use in your own home. Bake at Lower Temperatures – We find that setting the oven 25-50 degrees lower and a little more patience with longer baking times greatly improves results, especially balancing the browning of the tops while thoroughly cooking the item itself. Sift or Fluff-up Nut Flours – These nut flours are denser than grain-flours, so at a minimum use a fork to fluff the dry ingredients to get more air into the flour when you are baking something you’d like to be more light and delicate. Whip Eggs and Egg Whites – If you are baking something you’d like to be more light and delicate, really whip the eggs to once again get more air into your batter or dough. Gently fold the eggs into the dry mixture. Let Your Cookies and Muffins Cool – We are all eager to try our latest creation, but n...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle baking gluten-free grain-free grain-free baking grains low-carb Wheat-Free Market Source Type: blogs