Science of Baking

Guide to Replacing Wheat Flour with Gluten-free Flour
Guide to Replacing Wheat Flour with Gluten-free Flour
This article provides an in-depth guide to working with gluten-free flours. I discuss what purpose gluten serves in bakes, and how to achieve the same effect when using gluten-free ingredients. I briefly describe the physical properties of each gluten-free flour, and assess what effect they have on a bake. I offer recommendations on which ones are the most suitable to use, and some advice on solving common problems.
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How to replace butter with lard in baking recipes
Replacing Butter with Lard
This article provides a guide to replacing butter with lard in baking recipes. I describe the role that fat plays to effect the structure and flavour, and the difference between using a solid fat and a liquid fat. I provide a simple set of instructions for adapting recipes, including a conversion chart, and recommend which recipes are most appropriate for substitution.
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How to replace butter with olive oil in baking recipes
Olive Oil
This article provides a guide to replacing butter with olive oil in baking recipes. I describe the role that fat plays to effect the structure and flavour, and the difference between using a solid fat and a liquid fat. I provide a simple set of instructions for adapting recipes, including a conversion chart, and recommend which recipes are most appropriate for substitution.
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How to adapt any cake recipe to make a Paleo version
Apple Cake
In the last few posts, we’ve looked at how to replace sugar with honey in baking recipes, how to replace flour with ground almonds, and how to replace butter with coconut oil. So the obvious next step is to apply what we’ve learnt, and have a go at actually making a cake by adapting an existing recipe. Click here for my automatic recipe adapter (a spreadsheet that will calculate the amounts
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Replacing butter with coconut oil in Baking Recipes
Replacing Butter with Coconut Oil
Most 'free-from' baking substitutions involve performing a calculation to adjust the ratio of the replacement ingredient. This is because the replacement ingredient usually has different physical properties which need to be taken into account. However, coconut oil behaves very similarly to butter, so can be substituted directly on a one-for-one basis. This means that if your recipe calls for 1 cup (225g) of butter, simply replace with 1 cup (210g) of coconut oil. Moistness:
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How to replace flour with ground almonds in baking recipes
Replacing Flour with Ground Almonds
This article provides a short guide to replacing wheat flour with ground almonds in baking recipes. I compare the physical properties of both, and describe what affect they have on the structure and flavour of a bake. I provide a simple set of instructions for adapting recipes, including a conversion chart for the amounts to use.
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How to replace sugar with honey in baking recipes
Replacing Sugar with Honey
This article provides a guide to replacing sugar with honey in baking recipes. I describe the role that sugar plays, and compare the different types of sugar that are commonly used in baking. I provide a simple set of instructions for adapting recipes, including a conversion chart, and recommend which recipes are most appropriate for substitution.
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