Wednesday, September 2, 2009

Tips for Folding in Egg Whites in Gluten Free Cooking

When baking with coconut flour, and many gluten free desserts, it's best to separate the eggs and whip the egg whites. This will give you a fluffier product when you fold the egg whites back in the recipe at the end. Now, you may have a really sticky, thick batter on your hands when you are ready to do your folding. So, the trick to adding the egg whites is to first add only 1/4th of them and stir in almost completely. This makes the batter a little lighter. At this point, you can now fold on the egg whites.. be careful, you are folding - not stirring- them in. Bring the rubber spatula (best to use one) completely under the batter and on top, then fold the left to the right. (Does that make sense? I should post a video!) You want to keep the air in the egg whites in your recipe. It's okay if you can see egg whites not completely mixed in, it is supposed to look that way.
I wasn't trained as a chef- I am sure you can do better than me! But here's my after photo:

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I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
*If you would like to post the carb counts by using an online carb calculator, please go ahead* I don't provide them anymore, it's a miracle if I even get a post up these days! Thanks!