Gluten Free Muffins Flashcards
1
Q
What is in products that coeliacs can’t eat?
A
Wheat flour, gluten
2
Q
What does baking powder do?
A
Makes the muffins rise
3
Q
Why should you keep dry ingredients separate from liquid ingredients until the last minute?
A
To delay the reaction which causes the muffins to rise
4
Q
Why shouldn’t you overmix the muffin batter?
A
To ensure the muffins have an open texture
5
Q
Why should you transfer the batter to paper cases and place into the oven?
A
So the chemical reaction happens in the oven and not the muffin cases
