metonyms (metonyms) wrote in vegancooking,

Baking + Minor food science

I've been doing a lot of baking lately, most of it of the delicate kinds of cakes, cookies and muffins where you gently fold the flour into the wet goods to avoid a sturdy gluten structure from forming. Has anyone switched to exclusively using low-gluten (e.g. spelt, barley, oat) flours for these kinds of recipes, just so you don't have to worry about overmixing?

This sounds like it'd make sense on paper, but since I'm already swapping out all kinds of other replacements in my vegan baking and have always used wheat flour anyway, I'm just curious what others' actual experiences with this have been :)
Tags: flours-low/no gluten, flours-oat flour, flours-rice flour, flours-spelt

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