1. Why Called Quick Breads?
• Much quicker to make than yeast breads
• Uses a fast-acting chemical leavening agent instead of long-time yeast fermentation
• Baked immediately after mixing
3. Muffin Mixing Method
• 1. Combine dry ingredients
• 2. Combine liquid ingredients (including oil)
• 3. Add liquid to dry and mix only to moisten
• 4. “Fold in” flavor ingredients .
4. What is “make a well”?
• MM mixing instruction; means use spoon to make indentation in dry ingredients, then pouring liquid into it.
• Helps keep from over mixing; makes more contact dry to liquid ingredients
5. What is “fold in”?
• Use a rubber scraper, cutthrough the middle of thebatter, go down to the bottom of the bowl, scrap the bottom of the batter to the top, repeat, turning bowl ¼ turn until all ingredients are evenly mixed.
• Used for fragile ingredients (whipped cream)
7. Biscuit Mixing Method
• 1. Mixing dry ingredients
• 2. “Cut in” solid fat.• 3. Add liquid ingredients
and stir
9. Reasons for alternative baking
• Better nutrition from baked goods
• Avoid carbohydrates (blood sugar/insulin imbalance; weight gain)
• Avoid gluten (celiac and gluten-sensitivity)
• Avoid GMO (genetically-modified organism) OR extensively genetically-altered grains
10. Flours with more nutrients• Amaranth Barley flour• Quinoa Bean flours• Almond meal• Flaxseed meal• 100% Stone-ground or sprouted whole wheat
(local)• Buckwheat• Oat flour• Coconut
12. Flours that are used to avoid gluten
• All BUT wheat (all), barley and rye
• Oats must be labeled “gluten free”
13. Healthful sweeteners to avoid blood glucose/insulin problems
• Stevia• Sugar alcohols (Erythritol, xylitol)