Wholefood Baking: Wholesome ingredients for delicious results 9781743434680, 1760634506

Table of contents :
Cover
Title
Dedication
Introduction
Ingredients and what they do
Sweeteners
Flours and meals
Gums
Starches and thickeners
Raising agents
Gelling agents
Chocolate and cocoa (cacao)
Flavouring agents
Fats for baking
Eggs
Milks
Salts
Some other useful ingredients
Tools for the wholefood kitchen
Bowls
Stand mixer and hand-held electric beaters
Wooden spoons, spatulas and whisks
Sieves
Plastic and metal dough scrapers
Scales
Measuring cups — dry and liquid
Measuring spoons
For grating and zesting
Pastry cutter
Rolling pin
Palette knives
Cake and muffin tins
Tart tins
Baking trays
Silicone bakeware and silpats
Rotating cake stand
Piping bags and nozzles
The oven
Becoming a baker — instinct and technique
Know your oven
Read through the recipe before you start and work in sequence
Line your tin
Cooking your cake
How to tell when your cake is cooked
Measuring a cup of flour
To sieve or not to sieve
Folding
Beating to the ribbon
Turning your batter into the cake tin
Factors that affect crumb
Specialised baking — dairy free, egg free and gluten free
Dairy-free and/or egg-free baking
Gluten-free baking
Scones and drop scones
Biscuits, bars and crackers
Biscuits and bars
Crackers
Muffins
Cakes
Teacakes, coffee cakes, quick breads and loaves
Everyday cakes
Plain crumb cakes
The buttermilk cake
Cupcakes
Pastry
Sweet shortcrust pastry
Rich shortcrust pastry
Baking your tarts and pies
Sweet shortcrust and rich shortcrust tarts and pies
Dairy-free, egg-free and/or gluten-free pastry
Choux pastry
Puff pastry
Custards, creams, icings and spreads
Custards and creams
Give that cream some culture
Icings
Spreads
Glorious fruit
Jam
Fruit accompaniments
Foundations
Conversions and weights
Index
Acknowledgements
Copyright