Discover a professional bakers top science-baking baking tips for preparing baking goods folks with dietary restrictions can enjoy.

3: The Future of Processed Foods

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This applies toallforms of baking.

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(Trust the process!)

Cowan quickly learned that baking and science go hand-in-hand.

My mom explained leavening agents to me, and it lit my brain on fire.

Photography of a apple juice in glasses and apples in a wicker basket on wooden table

founder ofMilk Jar Cookiesand author ofThe Milk Jar Cookies Bakebook

Cowan also notes that regulating the time and temperature of a recipe is absolutely imperative when baking.

For starters, Cowan likes toreplace eggsor oil in a recipe with applesauce.

Applesauce has the ability to add moisture to a batter just as well as eggs or oil.

red pigment in a wooden spoon

Meanwhile, Cowan notes that its much easier to make gluten-free-friendly pastries nowadays.

There are a lot of phenomenal pre-made mixtures ofgluten-free flourthat can be substituted on a one-to-one ratio.

My favorite isCup4Cup, she says.

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But for Cowan there are nine she absolutely cant live without.

So, thats all to say, its never too late to pick up baking as a hobby.

Cover and place in the refrigerator.

Cropped shot of young woman shopping in the dairy section of a supermarket. She is reading the nutrition label on a container of fresh organic healthy natural yoghurt

founder ofMilk Jar Cookiesand author ofThe Milk Jar Cookies Bakebook

To make the whipped cream:1.

Medium-stiff means your peaks will be stiff enough to hold their shape but will curl over at the top.2.

Serve immediately or cover tightly and refrigerate for up to 24 hours.

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

To make the biscuits:1.

Preheat the oven to 425F.2.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Two cups with coffee and green tea on a beige background.

Using a pastry cutter or a fork, cut in the butter.3.

In a small bowl or liquid measuring cup, combine one cup of buttermilk and vanilla extract.

Add to the flour mixture and stir until just combined.4.

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Transfer the dough to a floured surface and flatten down until approximately one-inch thick.

Using a biscuit cutter, cut out your biscuits.

Try not to twist the cutter, as this will affect how much your biscuits rise.

Place closely together on a baking sheet lined with parchment paper.

Brush the tops of each biscuit with remaining buttermilk and sprinkle with coarse sugar.

Bake for 13-15 minutes until golden brown.5.

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