Today I want to talk a little bit about baking when you are living a paleo and/or gluten free life style.
All my life I loved to bake and made a cake or cookies every week. By eating everything baked with sugar and wheat, I was consistently gaining weight.
One of my challenges was ‘how am I going to make sweets without flour.’ I never thought that there are alternatives to wheat flour, and I did not really want to give up sweets or even bread.
So, when I discovered gluten free recipes I fell in love with coconut flour and almond flour. And the baking process got soooo much easier.
When you make a regular wheat flour cake you have to mix the eggs until they are fluffy, or mix sugar and butter until it is creamy, and so on.
In gluten free baking you just mix the wet ingredients and then add the dry. No fuss. 🙂
At the beginning I used a hand mixer, but now I just use a whisk. It takes all of 5 minutes to prepare the dough.
When I was talking to my sister today about her muffins, she asked me why I added the baking powder into the egg mixture and not together with the dry ingredients.
Well, to tell you the truth, I do not mix the dry ingredients together. I prepare the wet and add baking powder, cinnamon, cacao anything that goes into the dough in small quantities and at the end I add the flours.
I used to prepare wet and dry, but not anymore. I cannot tell the difference if I add the baking powder before, or mixed into the dry.
So once you get into gluten free baking, you will discover ways that make it easier for you. And if you have any questions, please feel free to leave a comment.
Now, while I was heating up chili and rice for lunch today, I also made Gluten Free Apple Cinnamon Muffins. You can get the recipe right here.