Adding moisture to gluten free muffins
I am using the following list of ingredients in trying to make gluten free, grain free, egg free, sugar free muffins. The texture turned out a bit too dry. Increasing which ingredient would give a moister texture? Bananas or date puree?
- 1/2 cup Buckwheat flour
- 1/2 cup Potato starch
- 1 teaspoon baking soda
- 1/4 cup melted butter
- 1/3 cup date puree
- 1/2 cup mashed ripe bananas
- 1/4 cup yogurt
- Pinch of cinnamon
Best Answer
Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.
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Quick Answer about "Adding moisture to gluten free muffins"
Gluten-free baking can often be dry so it is important to add moisture. This can be achieved by increasing the amount of vegan butter or oil, adding fruit such as applesauce or pumpkin puree or using brown sugar rather than white sugar.How do you make gluten-free muffins not dry?
A thick batter can have the \u201cside effect\u201d of dry, dense muffins \u2013 well, not with this recipe. The addition of milk and yogurt keeps the muffins nice and moist, while a generous amount of raising agents and a squeeze of lemon juice ensure that they're tall and fluffy.How do you moisten muffins?
Now if the muffin is slightly past its prime where it's turned hard and stale, just preheat your oven to 350F, sprinkle the muffin with some water (yes water) and place it a PAPER bag. Fold the bag shut (leaving room for expansion) and pop it into the warm oven for 10-15 seconds.Why are my gluten-free muffins chewy?
A flour blend with more than fifty percent in starches is going to make for a gummy texture in your bread. Additionally, if you're planning to use a combination of starches in your gluten-free flour blend, you'll want to stay within the 20-25% range of each type of starch, ideally sticking to just two.How do you make gluten-free muffins less dense?
Bake, Then Bake Some More Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture.Gluten Free Muffins - NO SUGAR! Super Moist and Delicious!
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Answer 2
Also don't forget to add moisture into the oven by placing a bowl of water in the oven when baking.
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