Great roundup! I know this is a bit anti-baking, but would you consider writing an article about low-fat baking? Substitutions, what you can/can’t make low-fat due to structure etc. I’ve developed tricks myself through experimentation but that’s about it. (I very sadly have fat malabsorption so most desserts are out of the question. My wish is someday to be cured and be able to have a slice of pie with whipped cream!)
Absolutely! You know this might be a good task for me to set for Brian Levy who writes the baking remix column here. His whole book ‘good and sweet’ was in pursuit of bakes with no sugar, so he’s brilliant at ways around things.
I imagine you’re a big fan of meringue?! That would be my fake whipped cream every time 😆
That’s a great idea! I am familiar with that book but I also can’t have dried fruit at the moment (sugar and maple syrup is ok) so unfortunately I haven’t made much. But definitely same principles! I agree with meringue - other ‘tricks’ I use are Skyr yogurt, low-fat cottage cheese and having the baked good not contain a lot of fat, but some sort of nut or nut butter mix on the outside to make it taste richer. It’s all about the mouthfeel…I’ve also made chocolate sauces mixing Dutch cocoa powder and collagen which is delicious.
Great roundup! I know this is a bit anti-baking, but would you consider writing an article about low-fat baking? Substitutions, what you can/can’t make low-fat due to structure etc. I’ve developed tricks myself through experimentation but that’s about it. (I very sadly have fat malabsorption so most desserts are out of the question. My wish is someday to be cured and be able to have a slice of pie with whipped cream!)
Absolutely! You know this might be a good task for me to set for Brian Levy who writes the baking remix column here. His whole book ‘good and sweet’ was in pursuit of bakes with no sugar, so he’s brilliant at ways around things.
I imagine you’re a big fan of meringue?! That would be my fake whipped cream every time 😆
That’s a great idea! I am familiar with that book but I also can’t have dried fruit at the moment (sugar and maple syrup is ok) so unfortunately I haven’t made much. But definitely same principles! I agree with meringue - other ‘tricks’ I use are Skyr yogurt, low-fat cottage cheese and having the baked good not contain a lot of fat, but some sort of nut or nut butter mix on the outside to make it taste richer. It’s all about the mouthfeel…I’ve also made chocolate sauces mixing Dutch cocoa powder and collagen which is delicious.
Oh can you please develop a cornbread recipe?! It's my absolute favourite thing out of the States!
You had me at butter!
In Nicola We Trust!!!