Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1....

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Presented by Home Baking Association Cabot Creamery Speaker Sharon Davis Family & Consumer Sciences Education Home Baking Association Baking Substitution Science carrot enriched…reduced sodium…egg free…whole wheat…agave nectar…gluten-free…

Transcript of Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1....

Page 1: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Presented by

Home Baking Association

Cabot Creamery

Speaker

Sharon Davis Family & Consumer Sciences

Education

Home Baking Association

Baking Substitution Science

carrot enriched…reduced sodium…egg free…whole wheat…agave nectar…gluten-free…

Page 2: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Baking Substitution Science Goals

1. Affordable, home prepared

2. Ingredient functions

3. Nutrient-dense substitutions and additions for

liquids, fats, sugars, sweeteners, flours,

reducing sodium, allergies/intolerances

4. Methods, temperatures important to success

5. Baking Resources, Questions

Share! #bakingfun

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Why People Bake • 72%=Treat friends, family with love; handcrafted by me for you • 60%= So I can control ingredients in my food (83% in UK) • 42-48%=Desire to keep traditions, it’s my lifestyle • 43%=Saving money, resources important • 33% would bake more…”if I knew how”

Reasons for home baking, August 2011

Source: Mintel, 2011, Home Baking Association survey Base: 1,920 internet users aged 18+ who bake or are primary household shoppers

Page 4: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Active, DIY food lifestyle

Literacy, science, math, tech

Art, history, cultures

Build relationships, mealtimes

nutrients, variety

Fruits, veggies, nuts

Calcium, potassium, protein

Whole grains, antioxidants

Portion control

Control sodium, fats, sweets

Food allergies; Celiac sprue

Conserve food $$$, packaging

Benefits Bonanza

Page 5: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Liquids in Baking

Liquids function to 1. Moisten/hydrate flours, meal,

proteins, starches, whole grains 2. Dissolve sugars 3. Hydrate leavening 4. Help blend ingredients 5. Turn to steam, expand air cells 6. Set (gelatinize) product 7. Provide flavor, texture, richness 8. Add nutrients 9. Humectant (holds moisture) 10. Aid browning

Pumpkin Raisin Bread

Loveyourraisins.com

Page 6: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Fruits, Veggies as Liquid Substitute

Most fruits, veggies are 80-92% water 1 cup shredded apple, carrot, mandarin oranges,

zucchini; cooked pumpkin, sweet potato, squash; beets; mashed or pureed bananas, strawberries…

contain ~ ¾ to 7/8 cup water 1 c. water = 1 c. shredded carrots + ¼ c. water

Whole grain baking 2 c. whole grain flour, add ¼ c - ½ c any above

If the fruit/veggie is acidic: ↓ 1 Tablespoon baking powder to 1 ½ - 2 tsps baking powder + ½ tsp baking soda

Strawberry Muffin Tops

Clabbergirl.com

A Bakers Dozen Labs,

HomeBaking.org More great recipes:

• House-Autry Sweet Potato Cornbread

• "Jiffy" Mix Bread Recipes

• Shawnee Milling Company Recipes

Page 7: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Dairy Ingredients

Milk = 90% water

Milk’s baking functions

• Boosts protein, vitamins, minerals

• Lactose sweetens, ↑ browning • Delays staling • Yeast breads: Scald fluid milk OR use high heat

dry milk (kingarthurflour.com) Use 2 oz. water per ¼ oz. yeast

Substitutions:

Whole milk= 4% fat = 1 c. skim + 2 T. butter

*Sour milk/buttermilk:

1 T. lemon juice or vinegar plus milk to equal 1 c. Stir, let stand 5 - 10 minutes.

*May use non-dairy milks: may brown more due to sugars

Cheddar, Tomato, Spinach Scones Cabot 2% Plain Greek-Style Yogurt

Cabot Sharp Light Cheddar

cabotcheese.coop/greek

Page 8: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

New Kid on the Block Cabot Greek-Style Yogurt

90-100% higher in protein than regular yogurt

33% less lactose and sodium

76.5% (10%) to 82% (2%) moisture

•↓saturated fat, while ↑ protein, Ca, potassium

•Top waffles, layer parfaits, mix smoothies & pudding

•Thin slightly with milk to sub for buttermilk

1/3 c milk + 2/3 c Greek-style yogurt

•Sub 1:1 for sour cream and crème fraiche

2% Cabot Greek-style = 40g less fat/23g sat; 17g more protein

More at cabotcheese.coop/greek

Page 9: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Baking Functions of Fats

• Add flavor

• Tenderize, tender crumb

• Flakiness in biscuits, pastry, croissant

• Crispness in cookies, crackers, pie crust

• Delay staling

• Large amounts interfere with formation of gluten

More @: www.landolakes.com, www.cabotcheese.coop

http://webexhibits.org/butter

Page 10: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

When Less is More

• Quick breads: reduce fat ¼ - ⅓; Sub grated/mashed fruits/veggies

1 T. (15g) canned pumpkin = 35% DV Vit A/serving

• Sub up to 6 T. flaxmeal--While creaming sugar and butter, add 3 T. flaxmeal for each 1 T. oil/butter/shortening

3 T. provides 3600mg Omega-3; 6g fiber; 5g protein

• Sub Greek-style yogurt for ¼ to ⅓ oil, shortening, margarine, butter or cream cheese in frostings, cookies, cakes, scones, pie crust

(See right)

• Sub Cabot Light Cheddar Cheeses for half the fat in yeast breads, use 10-15% of the flour weight, water 5%

1 c. butter = ½ c. unsalted butter ¼ c. Cabot Plain Greek-Style Yogurt Less: 52g sat. fat, 727 Kcal More: 5g protein, 75 mg @ Ca & potassium

Chocolate Chip Cookies

cabotcheese.coop/greek

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Protein for Fat

2-crust pie: 2 1/4 c. unbleached all-purpose flour, 1/4 tsp salt 12 T. (6 oz) cold, salted butter, 1/2 c. Cabot 2% Plain Greek-Style Yogurt

Additional Substitutions Scones, biscuits, shortcakes 1 c. heavy cream = ½ c. cream, ½ c. 2% plain Greek-style yogurt Cheese cake, tiramisu: 8 oz. cream cheese or mascarpone = ½ c. 2% plain Greek-style yogurt + 4 oz. cream cheese/mascarpone

Easy Flaky Cabot

Greek-Style Yogurt Pie Crust cabotcheese.coop/greek

½ c. Greek-style yogurt

subs water & 25% of butter

80 mg potassium

30 mg calcium

5g protein

17g total fat/10.5g sat

Acidity modifies gluten

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Have Your Cake

Cake: 2/3 c. oil 1 c. Cabot 2% Plain Greek-Style Yogurt 3 eggs Chocolate Frosting: 1/2 c. Cabot 2% Plain Greek-Style Yogurt 1/2 c. unsweetened (nonalkalized) baking cocoa 1 tsp. vanilla extract 1/4 tsp. cinnamon 3 1/2 – 4 c. confectioner’s sugar

Chocolate Layer Cake with Chocolate Frosting

cabotcheese.coop/greek

Chocolate Frosting--2T/28g Recipe below Canned/Buttercream 90 kcal 130 kcal 20g sugar 18g sugar 0 fat , 0 Na 5g/2g sat 1g protein 35-95mg Na

Page 13: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Bake with Natural Sugars, Sweeteners

Sucrose derived from photosynthesis—

plant-stored carbohydrates in nectar,

plant parts, fructose, and lactose in milk.

Baking Functions:

• Cream with fat to aerate batter/dough

• Add or vary flavor

• Helps brown crust

• Helps maintain freshness, hold moisture

• Food for yeast

Too much sugar delays yeast action and softens gluten

Ex: Sweet roll dough may need more yeast due to high amounts of sugar slowing fermentation

Much more at sugar.org

Baking Glossary, HomeBaking.org

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Sweet!

A Bakers Dozen. Lab 7 Sweet!

HomeBaking.org

Three basic classifications caloric artificial sugar alcohols/polyols Home baking natural sugars and sweeteners • Agave nectar • Honey • Marshmallow crème • Sucrose (granulated, brown, confectioners’) • Sugar and Stevia blend (CH or Domino Sugar Light®)

Resources Types of Sugar, Sugar IQ. Sugar.org Test kitchens: chsugar.com, dominosugar.com karosyrup.com, solofoods.com

• Corn syrup (not HFCS)

• Molasses

• Sorghum

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Sweetness and Life

First 2000 years of sugar and now… •Consumer palates accustomed to artificial sweeteners, 1200 X sweeter than natural sugar •Fresh-baked can = not as sweet = less total sugars •Apply portion sense 20 years ago muffins = 1.5 oz (210 kcal)

Today, muffins may = 4 oz+ (500 kcal) Obesity Education Initiative Information

•Decrease amount used Drizzle instead of fully frosted Sift powdered sugar Citrus/nectar/corn syrup or sugar glazes

Low Fat Spice Cake

KaroSyrup.com

CALORIES Agave Syrup Honey Cane Sugar

Calories per Tablespoon 60 64 45

Calories for Equal Sweetness 40 48 45

Page 16: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Sugar and Sweetener Substitutions Standard recipes = granulated sugar cane and sugar beets

•Agave nectar (150% sweeter than sugar)

2/3 cup agave nectar = 1 c. sugar

Reduce liquids ¼ to 1/3 c per 2/3 c agave nectar

•Honey (125% sweeter than sugar)

1 cup honey = 1 ¼ c. sugar OR

2 c. powdered sugar + ¼ c. liquid

Reduce liquid ¼ cup per cup of honey used

Use ½ tsp. baking soda for each cup honey used

•Molasses, sorghum

2 T. + 1 c. granulated sugar = 1 c. packed brown sugar

•Corn syrup, dark or light; (fructose & sucrose)

Contains no HFCS; use specific recipes

•Sugar & Stevia light® blend

Use half (50%) of sugar amount; package directs

Stevia plant

Learn more from test kitchen professionals:

chsugar.com, dominosugar.com, karosyrup.com

Kingarthurflour.com

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Great Fruit Dip Options

Dip 1: Creamy Fresh Fruit Dip 1 , (8 oz) pkg. reduced fat Neufchatel

cream cheese OR ½ c. Greek yogurt+ 4 oz. reduced fat

cream cheese 1/2 (7 oz) jar Solo® marshmallow crème 1 T. fresh lime, lemon or orange juice 1 tsp. zest of same citrus fruit 1.7 tsp sugar per dip serving • Lactose, 8g (2 tsp sugar) Cream cheese (4 oz), 4g Greek yogurt (4 oz), 4g • Sucrose, 60g (15 tsp sugar) Marshmallow crème = (3.5 oz) Recipe: solofoods.com

Dip 2: Sweet & Creamy Fresh Fruit Dip 8 oz. cream cheese, softened 1/3 c. C&H® Organic Light Agave Nectar 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1.3 tsp sugar per dip serving • Lactose, 8 g (2 tsp sugar) Cream cheese (8 oz) • Sucrose/fructose, 85g (11 tsp) Agave nectar = 1/3 c. = 85g Recipe: chsugar.com

• Both serve 10, 2 T. dip per serving

• Both ~1.5 tsp sugar/dip serving

chsugar.com

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Cookie Traits Crispness

Cause of Trait

Stiff dough with low moisture

High fat and sugar in the recipe

Bake long enough for moisture to

evaporate

Small size or thin shape

Store to prevent cookies from

absorbing moisture Cookie Science.

A Baker’s Dozen Labs, p. 72.

HomeBaking.org

Page 19: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Cause of Trait

A lot of moisture in mix

Lower fat and sugar

Sweeteners: Agave nectar, honey, molasses, or

corn syrup

Underbaked

Large size and thick shape

Tip: Always condition (moisten 5 minutes and drain) dry fruit before

adding. loveyourraisins.com

Test kitchens: bettycrocker.com, chsugar.com, dominosugar.com, landolakes.com

Marthawhite.com

Cookie Traits Softness

Page 20: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Cause of Trait

High sugar and liquid content, lower fat

content

Higher proportion of eggs

More mixing to develop gluten

Use of a stronger (higher protein) flour Sources: • The All-American Cookie Book. Nancy Baggett, www.kitchenlane.com

• Cookie Science. A Baker’s Dozen Lab, p. 72. HomeBaking.org

• Rabbit Creek Gourmet

Cookie Traits Chewiness

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Spread Decreased by

• Use of superfine sugar or confectioners’ sugar

• Blending fat and sugar just to paste

• ½ shortening, ½ butter (cold)

• Preheat oven; higher oven temperature

• “Stronger” flour or heavy mixing

• Properly cooling baking pan before next batch

• Use of parchment liners

Cookie Science. HomeBaking.org

Test kitchens: Bettycrocker.com, chsugar.com, clabbergirl.com,

dominosugar.com, kingarthurflour.com, landolakes.com, marthawhite.com

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May Need to Control Browning

• ↓ sugar or sweetener 10% if subbing fruit nectars, sauce or purees for water

• Milk, yogurt ↑browning. Tent product last 15 minutes

• Agave, honey require

oven temp 25°F

• Stevia and sugar blend

refer to website or package

More Baking with sugar and stevia: chsugar.com or dominosugar.com

Ingredient Substitution Guide card

HomeBaking.org

Page 23: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Salt in Baking • Table salt fine—iodized or non-iodized

• Adds flavor

• Controls yeast action and strengthens gluten

• Too little makes texture dense and heavy; flavor will be flat or yeasty

• Potassium chloride only substitutes not recommended

Daily sodium and potassium targets:

• Sodium—1500mg (over 51 years) to 2300 mg • Potassium—4700 mg from food

Ages 2- 5 in U.S. average 2310 mg; 8-12 = 3260mg; 13-19 = 3480 mg

Center for Disease Control. 3/2013. http://www.cdc.gov/salt/pdfs/children_sodium.pdf

Page 24: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

RTE, Processed Foods Top Sodium Sources

Ready-To-Eat

• Chocolate Instant Pudding, 270 mg*

• Refrigerated Biscuits,

(34g), 360mg

• Baker's Choice Brownie Mix, 100mg

• 1 slice whole grain bread,

(35g), 170+ mg

Home-prepared (w/unsalted butter)

• Cabot Chocolate Greek-Style Yogurt Pudding, 106mg

• Baking Powder Biscuits, (38g) Clabber Girl , 90mg

• Betty Crocker All-time Fav Brownie, 14 -70 mg

• Whole grain bread (35g), 75mg to 140mg

*mg sodium

Page 25: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Reduce Sodium in Baking • Fresh, home preps, smaller portions, herbs

• Unsalted butter (90mg less/Tbsp)

• Greek-style yogurt for buttermilk (90 mg less/c)

1 c. buttermilk = 1/3 c. milk + 2/3 c. Greek-style yogurt

• Cabot Sharp Light Cheddar (compare to regular)

• ↓salt ¼ tsp (590mg) or more; added cheeses, seasonings, olives

• Try yeasted waffles, pancakes (1 tsp salt/1c water/1 pkg yeast /4 c flour)

• Chemical Leavenings

1 tsp baking powder = 520 mg 1 tsp baking soda = 1280mg Note: old days used more eggs, whipped egg whites

Resources: breadworld.com, clabbergirl.com, redstaryeast.com, kingarthurflour.com

Grilled Cheddar Flatbread

cabotcheese.coop

Page 26: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Wheat Flours Milled from red or white wheat classes. Whole or enriched. •Hard wheat = “strong wheat” = higher protein/gluten strength (yeast breads, durum for pasta, strudel) Bread flour = 11.3 to 13% protein •Soft wheat = lower protein, less gluten, tender products Cake flour = 6.5 to 8.5% protein 2 T. cornstarch + 7/8 c all-purpose flour Pastry = 8 to 9% •All-purpose flour = blend of both; 9 to 11% protein •Self-rising flour = 1 c. all-purpose flour +1 ½ t. baking powder + 1/2 t. salt

•More about White Wheat: Visit Our Glossary

Resources: Six Classes of Wheat; Types of Flour; Wheat Flour 101. wheatfoods.org North American Millers Association. namamillers.org

Art by Thomas Hart Benton

Page 27: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Whole Wheat Flour Substitution

NOT whole wheat flour if …enriched, bleached, all-purpose, cake, pastry, self-rising NOT whole-grain if …de-germinated, bran, germ or pearled

Any recipe: Fluff flour, spoon, level OR weigh Substitute enriched wheat flour with 1 T, up to ½ (50%) whole wheat flour + + + + + + + + + + + + + + + + + + + + + + “Whole grain” = 8 g whole grain (or more) per serving Include all whole meal and flour weights

Wholegrainscouncil.org

Page 28: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

51% to 100% Whole Wheat Flour Substitution

Try it! •Use hard or soft whole wheat flours as needed •White whole wheat flour may increase acceptance •Cocoa or chocolate, grated fruits or veggies, spices “mask,” add moisture •Lighter texture: Use yogurt, sour milk, buttermilk •Don’t need more yeast in whole wheat yeast breads; time

100% Whole Wheat Chocolate Waffles

Portable Kitchens. HomeBaking.org

Page 29: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Lbs p

er

year

Wheat and Obesity in the News

Sources: US Census Bureau and CDC

Economic Research Service, USDA.

What We Eat America. 2000-2010

ars.usda.gov/ba/bhnrc/fsrg Teaching resources:

Fact Sheets. Grains of Truth. WheatFoods.org

2012 = 134.4 lbs/capita—11.9 lbs less than 2000

Page 30: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Ingredient Allergies, Intolerances, Celiac Disease

• Gain board certified allergist diagnosis

• Blood test/intestinal biopsy for Celiac Disease

• Self-diagnosis may lead to unnecessary exclusion of nutritious foods, extra expen$e (200X), stress

• ~ 2% of population, up to 5% of children, allergic to dairy, egg, tree nuts, soy, wheat (0.5%), peanuts

• Gluten: NCDGS (est 1-6%) and Celiac disease (<1%) population

• Good news: Many children outgrow allergies by adulthood

93% w/o gluten challenge…research continues

Food allergy management practices guidelines, www.niaid.nih.gov

Gluten in the Diet. wheatfoods.org

FoodAllergy.org; ific.org; aaaai.org

Celiac Sprue Association. csaceliacs.org

Page 31: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Egg Baking Functions

• Test kitchens use large eggs

• Add color, flavor, nutrition

• Form fine crumb, tender crust

• When beaten, add volume and leavening

• Egg whites are protein, add structure, toughness

• Steam from egg also leavens during baking

• For better volume, use room temperature egg whites (68-72˚ F.) (meringues, waffles, cakes)

Resource: Baking, cooking, handling eggs. http://www.landolakes.com/Eggs

Page 32: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Egg and Dairy Substitutes Egg substitutes best used for just 1-2 eggs quick breads, cookies, muffins, bars, pancakes

Cream sugar and cold butter well;

beat in egg substitute:

1 large egg = 2 egg whites + ½ tsp vegetable oil

OR 3 Tablespoons water + 1 Tablespoon flax meal

OR ¼ c soft silken tofu

Dairy substitutes: Soy, rice, almond milks (compare fat, sugars)

Cream cheese: 12 oz silken tofu + 2 T veg. oil + 1 t. lemon juice + 1/8 t salt +

dash white pepper Sour cream: increase lemon juice to 1 T., reduce oil 1 T.

More flax meal @ www.HodgsonMill.com

OR www.BobsRedMill.com

Substitution workshop

Page 33: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Baking with Non-wheat Flours Offers

1: Nutrition, flavor, whole grains, protein

2: Wheat-allergic* options * NOT same as non-celiac gluten-sensitivity

Substitutions

1: No change to standard recipe

Use (10-25%) non-wheat flour(s)/cornmeal 2T. to ¼ c. nonwheat flour + wheat flour = 1 c. flour

Tip: Rye and barley flours offer some gluten

2: Wheat allergy—sub only for wheat flour

1:1 or a blend non-wheat flours amaranth, barley, corn, millet, rye, sorghum,

OR 7/8 c. rice flour, teff flour, pea or bean flour

+ ½ tsp or more xanthan or guar gum, 2 ½ tsp baking powder per cup non-wheat flour

A Baker’s Dozen Lab Manual

Labs 1 and 4. HomeBaking.org

Page 34: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Gluten-free (GF) Baking

Gluten-free Flour Blend Makes 3 cups.

Brown rice flour 2 cups

Potato starch 2/3 cup

Tapioca starch (aka flour)* 1/3 cup

Xanthan gum 1 tsp.

Use wire whisk to blend well. *May substitute corn starch for tapioca

Source: landolakes.com

Wheat, barley and rye are NOT GF.

Use 2 ½ tsp. baking powder per 1 c. wheat- or gluten-free flours

Use ¼ c. almond flour in cookie recipes

Cream guar/xanthan gums w/butter

Xanthan gum per cup flour:

Cookies-1/4 tsp.;

Cakes, ½ tsp.

Quick breads, ¾ tsp.;

Yeast breads, 1 to 1 ½ tsp.

Pizza dough, 2 tsp.

Guar gum, in similar amounts, is best for severe corn or soy allergies.

Source: bobsredmill.com

Gluten-free Waffles

Argostarch.com

-More at HomeBaking.org/glossary

-For Ingredients, recipes and mixes: Visit Our Member

Page

Page 35: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Whole White Wheat Muffin

Original recipe: 230 kcal 1/2 c. margarine or butter

1/2 c. granulated sugar

1/2 c. light brown sugar

1 tsp. baking soda

1 egg

1/4 tsp. vanilla

1 c. milk, 2%

2 c. whole white wheat flour Original: kswheat.com

Sharon’s Trial: 180 kcal Cream until light:

⅓ c. unsalted, cold butter

¼ c. (4T) golden flax meal

⅓ c. Sugar and Stevia Light® + 1 T. molasses

Whisk to blend:

1 ½ c. whole white wheat flour

½ c. cornmeal, sorghum, b.rice or barley flour

1 tsp. baking soda

¼ tsp. cinnamon

Combine all together with:

½ c. grated carrot

¾ c. 1% milk

½ c. Cabot 2% Plain Greek-Style Yogurt

Opt: ½ c. raisins, roasted sunflower or pepitas OR walnuts

Page 36: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

First Trial- Subs: cornmeal & brown rice flour =1/2 c;

1/3 c. Sugar & Stevia Light; no egg = flax meal + grated carrot; NF Greek-style yogurt and 3T less unsalted butter

Both are 2.5 oz/72g muffins Trial = 50 less kcal, 65 less mg sodium

20g whole grain per muffin

+ 60mg potassium

2g less sat fat

+400 mg Omega-3

0.5g more protein

11g less sugar

1g more dietary fiber

14% more Vit A,

2% more Vit C & Ca

Test kitchen experiences at HomeBaking.org

Download Baking for Special Needs Lesson plan.

Page 37: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Baking Temperatures Matter

• Yeast dies at 140˚ F.

• Starches begin to gelatinize between

140°and 160˚F.

• Test sweet goods interiors with touch,

toothpick, testers

• Bake yeast breads to an interior temperature

of 190°F to 210°F.

• Raw egg mixtures, batters, dough baked to

160°F.

• Under-baked products taste starchy; doughy

• Well-baked, sweet

• Crust evenly browned all sides

Temperature Guide Card HomeBaking.org

Video how-to at DIY Baking Do-It-Yourself Channel

HomeBaking.org

Page 38: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Store to Preserve Quality

• Cool in a draft-free area on wire racks

• Cool to internal 90°F -100°F; then wrap

• Never refrigerate baked yeast breads

Store at room temperature or freeze

• Cool, freeze cookies, or freeze dough

Thaw wrapped (leave ice crystals in bag)

at room temp to 95°-100°F.

HomeBaking.org Guides:

-A Baker’s Pantry of Resources, Lab 13.

-DIY Baking Channel: 100% Wheat Bread,

Yeast Bread Handling and Storage.

Page 39: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Baking Resources

• Non-profit = free or affordable resources; on-line order form

• Visit our Baking Glossary

• 30+ member test kitchens, farm-to-kitchen resources

• Share your knowledge! Annual $1000 educator award

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Page 40: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Gracias Vielen Dank Merci Thanks Grazie

• King Arthur Flour Company

• Land O’ Lakes, Inc. • Lesaffre Yeast Corporation • Nebraska Wheat Board • North American Millers’ Association • Rabbit Creek Gourmet Mixes • Share Our Strength/Great American Bake Sale • Shawnee Milling Company • Sokol Company • South Dakota Wheat Commission • Stafford County Flour Mills Co. • Stone-Buhr Flour Company • Texas Wheat • The J.M. Smucker Company • The Sugar Association • Ultragrain Flour/Eagle Mills • Viddulz • Washington Wheat Commission Partners • National Extension Association of Family &

Consumer Sciences (NEAFCS) • Wheat Foods Council

Members • Argo Corn Starch

• Bemis, Inc.

• Bob’s Red Mill Natural Foods

• C&H Sugar

• Cabot Creamery

• California Raisin Marketing Board

• California Wheat Commission

• Cereal Food Processors

• Chelsea Milling Company

• Clabber Girl • Colorado Wheat Commission

• Domino Foods

• Dromedary Mixes

• Farmer Direct Foods, Inc.

• Fleischmann’s Yeast

• Gold Medal Flour

• Hodgson Mill, Inc.

• Hopkinsville Milling Company

• House-Autry Mills, Inc.

• Kansas Wheat Commission

• Karo Syrup

Page 41: Baking Substitution Science - Home Baking AssociationBaking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions

Gracias Danke Merci Thanks Grazie

Your questions!

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•What to use______

•Where to find_____ resources—human, video, on-line, print

• Questions? Visit Home Baking Association: Ask the Experts

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• Home Baking Association

• Cabot Creamery Cooperative

Sharon Davis

Family & Consumer Sciences Education