How to Bake With an Emulsifier (7 Steps)
Think of emulsifiers as the "fixers" of the baking world -- food additives that make ingredients do things they don't normally do. Xanthan gum, for example, thickens, binds and adds structure to baked goods, in the same way gluten does, so it allows you to substitute gluten-free flour for wheat flours in recipes. Soy lecithin, on the other hand, helps wet and dry ingredients bind together and increases moisture, so you can use less fat than called for in a recipe without sacrificing mouthfeel. You can find emulsifiers for cooking applications at health food stores and most supermarkets.
Granular Soy Lecithin
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Portion the dry ingredients as needed for the bread, quick bread or cookies along with 1 to 3 tablespoons of granular soy lecithin for every 3 cups of flour. Use 1 to 2 tablespoons to reduce the fat in the recipe and extend the shelf life by three days. Use 2 to 3 tablespoons to reduce fat in the recipe by 1/4 cup and extend the shelf life to three to five days.
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Mix the dry ingredients, including the lecithin, in a mixing bowl using a balloon whisk, then sift them into another mixing bowl.
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Portion the wet ingredients for the baked good. Reduce the fat by 2 tablespoons of butter or oil or by one egg yolk if you used 1 to 2 tablespoons of lecithin for every 3 cups of flour. Reduce the fat by 1/4 cup of oil or butter or by two egg yolks if you used 2 to 3 tablespoons of lecithin.
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Mix the wet ingredients into the dry ingredients. If making bread, let the dough rise as usual before punching down and baking.
Xanthan Gum
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Portion the dry ingredients for the cakes or quick breads along with 1/2 teaspoon of xanthan gum per cup of non-wheat flour. If making bread or other non-gluten baked good, portion 1 teaspoon of xanthan gum per cup of non-wheat flour.
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Mix the dry ingredients using a whisk, then sift them into a mixing bowl.
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Add the wet ingredients as needed and mix the dough. If making bread, let the dough rise as usual before punching down and baking.
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