(no subject)
So in this class right now, we're kind of learning how to adjust recipes to fit different dietary restrictions. We are currently doing an independent project where we have to pick a baked good and make three variations based on three dietary restrictions. I am making chocolate pecan tarts in a reduce calorie version (25% less calories), a gluten free version (for celiacs) and a vegan version (for vegans!). Here are some things I Have learned in this class.
1. gluten free baked goods are ok, but have a different enough mouth feel to throw me off. not chewy enough.
2. vegan cookies and baked goods are delicious.
3. splenda is NOT like sugar.
1. gluten free baked goods are ok, but have a different enough mouth feel to throw me off. not chewy enough.
2. vegan cookies and baked goods are delicious.
3. splenda is NOT like sugar.