Makes It Lighter
youve been disappointed with your results in baking quick
breads, muffins and cakes, the answer may be vegetable oil. Often
gluten-free flours when used in unadjusted recipes tend to produce
dry, gritty breads or cakes that fall apart.
vegetable oil for butter or margarine will not make gluten-free
breads heavy, instead, it will make them lighter, moist and help
to hold them together.
regular (with gluten) dense cakes and breads, oil more rapidly
coats the protein molecules in wheat flour which prevents the
formation of gluten, resulting in a moister and more tender product.
With gluten-free flours, oil helps to bind ingredients and helps
to keep the baked product moist for days after it has been baked.
next time you try an unadjusted quick bread or muffin recipe,
try adding vegetable oil, for a standard quick bread recipe we
use 1/2 cup, your bread will turn out much closer to the gluten
variety and stay moist much longer.