Expert Bakers: Muffins - best practices regarding...
I want to have a better sense of the properties and interactions among
- almond flour
- coconut flour
- baking powder
- baking soda
- incorporating various vegetables and fruits
Here's what I know so far:
- Coconut flour absorbs more liquid (makes a better clafouti than almond fl.).
- Almond flour makes a nice enough "crumb" with baking soda.
- Traditionally, sugar adds moistness in baking.
- Baking soda alone is fine if the ingreds have some acidity. Otherwise, use baking powder for lift.
Here's what I'm wondering...any light you can shed on these, or related heuristics would be much appreciated!
Pumpkin and spice muffin recipe calls for almond flour only (plus eggs, b.soda, salt, honey).
- I'd like to use mix of almond and coconut. Should I go have and half, or doesn't it matter?
- Also want to include more pumpkin. Do I have to up the b.soda? What's the optimal ratio? Would b.soda be better--why or why not?
- If I use a bit more honey - or maple syrup - what else needs to change?
- They came out a little bit dry--maybe need to be taken out of oven sooner, or could/should I add some coconut cream or coconut oil? (I did grease muffin tin iwth some coconut oil.)
Last edited by secret agent girl; 01-05-2013 at 07:28 PM.
Can anyone recommend a resource if the expertise isn't represented on the forum?