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  FORUM:   Week 3 Discussion
TOPIC:   Ask Chef Jessica 


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PAPAPRAYRPRINCS
PAPAPRAYRPRINCS's Photo Posts: 157
11/24/12 8:00 P

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Chef Jessica,
I am wondering how the lower fat substitution will work in gluten free recipes??? Because of this being a medical necessity, I hope you can give me some guidelines to start with. I asked the author of the cookbook I am using & she doesn't experiment with low fat. Cooking Gluten free is different that regular cooking, so not really sure where to start? Before becoming gluten sensitive, I never cooked anyway, so this all is new to me. Actually enjoying the challenge of learning to cook, that's until its time to clean up, lol. Thank you for any suggestions. emoticon

God is always faithful and good, especially during the storms of life!!!

On a new journey of learning to cook & live Gluten Free! :-)


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JATKINSON0012
JATKINSON0012's Photo Posts: 67
2/15/12 2:37 A

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Well pound cakes are named based on that you use a pound of pretty much every ingredient.

But basic rule of thumb when baking, is to make even exchanges. Baking is a science. :)
I know I have cut some of the fat in cakes by using more egg whites than whole eggs. Eggs are a binder and for color. But, you can still get the effect by using more egg whites vs. whole eggs, Just DON'T leave out the whole eggs completely. As far as butter- you can use margarine, but butter is natural and in turn better for you. Use low fat milk even skim milk will do the job. I am not for artificial sweeteners. It is low calorie yes, but full of chemicals and is harsh on the liver. Look for sweeteners that are natural. Like Cane sugar or Stevia. There is nothing wrong with eating a dessert with sugar in it. MODERATION is key.

I hope some of these tips were helpful.
-Chef Jessica

Edited by: JATKINSON0012 at: 2/15/2012 (02:42)

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COUZCAT
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2/14/12 10:31 A

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A technique question. For muffins there are many recipes allowing you to make them more healthy by substituting pureed fruit and heart healthy oil. These provide a basis for adapting a favourite recipe.

Is there a similar rule of thumb/technique to make creamed butter/sugar followed by eggs, then liquid and dry ingredients cakes? Even a sample recipe of a well known recipe like pound cake would be a helpful guide.

Thanks!
Catherine



JATKINSON0012
JATKINSON0012's Photo Posts: 67
2/14/12 7:23 A

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I enjoy making better substitutions when making my favorite meals. I still get to eat what I like, but don't feel as guilty. If you need ideas or have any questions, feel free to ask. This is my specialty.
-Chef Jessica

Edited by: JATKINSON0012 at: 2/14/2012 (07:24)

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