Science of Baking

Cake tin sizes and conversion tables
Cake Tins
This article provides a guide to choosing the right size and shape of cake tin. I describe the impact that the cake mould has on the structure, and why the depth of the tin is important for achieving an even rise. I explain how to swap a round tin for a square tin, and how to adjust a recipe to use a larger or smaller tin. A conversion table is
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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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Replacing butter with coconut oil in Baking Recipes
Replacing Butter with Coconut Oil
This article provides a guide to replacing butter with coconut 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 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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