What Does Gluten Do in Baking? Flour Protein, Mixing and Tender vs Chewy
Gluten is why bread is chewy and why overmixed muffins turn tough. Knowing how flour type, water and mixing build it lets you choose the right flour and the right stir.
Tag: flour
Self-Rising Flour Substitute: The DIY Ratio, UK vs US Differences and When to Use It
Self-rising flour is just flour with leavening and, in the US, salt already mixed in. Here is the standard DIY blend, how UK self-raising compares, and how to swap either way.
Gluten-Free Flour for Baking: 1:1 Blends, Xanthan Gum and Why GF Muffins Work So Well
Muffins and quick breads are among the easiest bakes to make gluten-free, because they never needed much gluten. The blend, the binder and a short rest do most of the work.
How to Measure Flour Correctly: Spoon and Level, Scoop or Scale?
The same cup of flour can weigh 20 percent more depending on how you fill it. That gap is behind many dense muffins, dry cakes and stiff cookie doughs.
Cake Flour Substitute: The All-Purpose Flour and Cornstarch Method, and When It Matters
Cake flour is simply lower in protein than all-purpose flour. Cutting all-purpose with cornstarch gets you most of the way there, and for muffins you rarely need it at all.